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Say hello to one of the best pumpkin pies on earth. Yes, we stand behind that statement! After many, many tests, we landed on a pumpkin pie that is silky, luscious, and highly spiced. Made with our house Pumpkin Spice Masala, the filling gets additional warmth from jaggery, a splash of maple syrup, plenty of Kaveri Vanilla extract, and a nip of bourbon. There are a few tips we learned along the way, let's dig in.
Is there a trick to a shiny, crack-free pumpkin pie? Yes, and no. My biggest tip is to take the pumpkin pie out before you think it's fully set. The center should still be jiggly — we're talking about 3½-inch diameter — when you take the pie out of the oven. The pie has a lot of heat and will carryover cook for a few hours while it cools to room temperature. The second tip is to make sure the pie isn't going from a very hot oven to a very cold place (like the garage with other Thanksgiving preparation) — let the pie cool next to the stove where it is warmer for a couple hours before moving it to a cooler place. And, lastly, pumpkin pie needs to be chilled completely. Make the pie a day or two ahead of time and refrigerate it once it comes to room temperature. But, let me tell you, you can do all those things and your pie could still crack because pumpkin pies are notoriously fickle. Don't worry if it does, just cover it with some swooshes of whipped cream and chopped nuts. It will still taste absolutely dreamy!
Evaporated milk or cream? If you are looking for a richer, more custardy taste, you can substitute 1 cup heavy whipping cream and ¼ cup whole milk for the evaporated milk. The latter has about 6.5% butterfat content, which results in a leaner (but still luscious and silky!), more squash-forward pie. Heavy whipping cream, on the other hand, has between 36% and 40%, so the finished pie is — you guessed it — more cream-forward. Each one is delicious in its own right, it just depends on what you are looking for.
Want to make your own blend with whole spices? You can find a recipe for pumpkin spice mix here (it's not the same recipe as our house Pumpkin Spice Masala, but it is still pretty damn good).