This cinnamon swirl pumpkin pie is sure to please everyone. With a flaky crust, a creamy pumpkin filling, and a swirl of sticky cinnamon sugar, this pie is baked until the filling is bubbling and the crust is golden brown.
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Pumpkin
Pumpkin is a winter squash, and it is the main ingredient in pumpkin pie. The flesh of the pumpkin is cooked and mashed, then mixed with other ingredients such as sugar, spices, and eggs. The mixture is then poured into a pie crust and baked. Pumpkin pie is a popular dessert during the fall and winter months.
Brown + White Sugar
The combination of white and brown sugar creates two effects in the pie. First, the brown sugar makes the pie very sticky. When the brown sugar caramelizes, it produces a soft, candy-like crack due to the molasses. Second, the white sugar sweetens the pie and helps it form a nice, hard crack on the crust.
Pumpkin Pie Spice
Pumpkin pie spice is the key to making your pumpkin pie stand out. As you become more familiar with the process, you will be able to better adjust the spices to your liking. This pumpkin pie spice blend includes cinnamon, nutmeg, black pepper, and ginger. Adjust this classic combination to make your favorites shine.
Egg
Eggs not only add richness from the yolk but the white helps bind and adds a little height to the pie. The combination of egg and sugar will give the pie some contrasting height to the brown sugar swirl.
Evaporated Milk
Evaporated milk gives the pumpkin a rich nuttiness that you can’t get from plain milk.
Evaporated milk is a type of milk that has been reduced by half its volume, resulting in a higher concentration of milk solids. This makes it thicker and creamier than regular milk, and it also has a slightly sweeter flavor.
Evaporated milk is used to give the pumpkin pie filling a rich, nutty flavor. It also helps to bind the ingredients together and create a smooth, creamy filling. Add the cornstarch in with the evaporated milk before adding it into the pie to seamlessly incorporate the cornstarch lump-free.
TIPS & TRICKS FOR THE BEST CINNAMON SWIRL PUMPKIN PIE
Making the pumpkin pie filling
There are two ways to separate the outer skin from the creamy pumpkin when using fresh pumpkins: baking or boiling.
To bake the pumpkin, cut it into quarters, poke holes in it, add a splash of water, cover, and roast until the pumpkin is fork-tender. Alternatively, you can quarter the pumpkin and place it in a stock pot with one cup of water. Steam the pumpkin until it is fork-tender.
Once the pumpkin is steamed or roasted, remove the skin from the pumpkin. You can then cube the pumpkin and use it throughout the week for fillings or smoothies.
Crust options
The best crust for this recipe is the one you like the most. During the holidays, things can get hectic. If you want to lighten the load, use a store-bought crust and jazz it up at home. If you prefer a classic crust, try this recipe for a simple crust.
Making the swirl
The swirl is simply spiced brown sugar, and the key to getting it to set is to make sure the pumpkin pie has enough body. The spiced brown sugar sits on top of the pumpkin pie filling, where it bakes and caramelizes in the oven with the pie.
Spicing the pie
Before adding the eggs, season the pie. When whipping the pumpkin, season it with cinnamon, nutmeg, allspice, and vanilla before adding the egg so that you can safely taste the filling before adding the binding ingredients.
Similar Ingredients to
Rum Spiced Pineapple Bread Pudding
Pan au Chocolat Bread Pudding
Spiced Applesauce Cake
Enjoy this Recipe with
APPLE PIE JAM + PIE CRUST COOKIES
VEGAN DOUBLE DARK CHOCOLATE CAKE
CREAM CHEESE FILLED DEVILS FOOD CUPCAKE
Equipment Needed for Making Pumpkin Pie
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Pie plate or 9-inch pie pan
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Rolling pin
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Measuring cups and spoons
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Sharp knife
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Mixing bowl
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Whisk
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Spatula
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Fork
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Parchment paper
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Oven
RECIPE
This cinnamon swirl pumpkin pie is sure to please everyone. With a flaky crust, a creamy pumpkin filling, and a swirl of sticky cinnamon sugar, this pie is baked until the filling is bubbling and the crust is golden brown.
INGREDIENTS
- 1 Pie Crust, bottom
- 2 cups Pumpkin Pie, puree
- 2Tb Butter, melted
- 1 cup Brown Sugar, packed
- 1/4 cup White Sugar
- 3 Eggs
- 1 Tb Vanilla
- 1 Tb Cinnamon
- 1/4 tsp Black Pepper
- 1 tsp Ginger, ground
- 1/4 tsp Nutmeg
- 1 tsp Salt
- 1 (12 oz) Can Evaporated Milk + 1Tb Cornstarch
- Brown Sugar Swirl
- 1/4 cup Brown Sugar
- 1 tsp Cinnamon
INSTRUCTIONS
- Preheat the oven to 375 degrees F (190 degrees C).
- If you’re using a fresh pumpkin, place the pumpkin into a stock pot adding 2 cups of water and bring to a boil, reduce to a simmer, continue till the pumpkin is fork tender. Once the pumpkin is fork tender remove the skin. Once the skin is removed the pumpkin is ready to use!
- In a large bowl, beat together the pumpkin puree, butter, brown sugar, white sugar, eggs, vanilla, cinnamon, black pepper, ginger, nutmeg, and salt until smooth. Stir in the evaporated milk, and cornstarch.
- Pour the pumpkin filling into the prepared pie crust.
- In a small bowl, combine the brown sugar and cinnamon. Sprinkle the brown sugar mixture in a swirl pattern over the pumpkin filling.
- Bake for 45-55 minutes, or until the filling is set and the crust is golden brown.
- Let cool completely before slicing and serving.
1.For a flaky crust, use a cold pie dough. If you don’t have time to make your own pie dough, you can use a store-bought crust. 2.To make the pumpkin pie filling even creamier, use a blender or food processor to puree the pumpkin. 3.If you don’t want to make a swirl, you can simply sprinkle the brown sugar mixture over the top of the pie filling. 4.Serve the pumpkin pie with a dollop of whipped cream or ice cream. 5.If your pie crust starts to get too brown, tint it with foil so that it doesn’t burn.
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