Pumpkin pie is in its own category, its own lane, as one of the best pies. I’m convinced that people who don’t like pumpkin pie have just never had a really good homemade one. My thanksgiving table is incomplete without this burnt caramel pumpkin pie, I think I’ve made it every year since I was 13. Classic pumpkin pie is always great, but the burnt caramel and whiskey adds a depth that pairs wonderfully with the earthiness of pumpkin, making this one so special. A few notes for pie success: definitely blind bake your crust, and make sure you have a deep dish 9” pan to fit all of the filling (a pie dish with minimum 1.5-2” height). Don’t over whisk your filling, this prevents cracks during baking. And most importantly, please don’t bother buying anything other than Libby’s pumpkin purée.
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