Soft Boil Stories

Tag: Thanksgiving pie

  • Pumpkin Pie: Silky, Spiced, and Nobody Will Know It’s This Easy

    Pumpkin Pie: Silky, Spiced, and Nobody Will Know It’s This Easy

    Pumpkin pie gets a bad rap for being basic. But a good one? Silky, spiced, and perfect against a flaky crust—it’s a masterpiece. This recipe uses real pumpkin (canned is fine, we don’t judge) and a custard that sets like velvet. No water bath. No fancy techniques. Just a pie that disappears before the whipped cream runs out.

    Ingredients

    Makes one 9-inch pie (8 slices).

    For the Crust:

    • 1¼ cups all-purpose flour
    • ½ teaspoon salt
    • ½ cup (1 stick) cold unsalted butter, cubed
    • 3-4 tablespoons ice water

    For the Filling:

    • 1 can (15 oz) pumpkin purée (not pie filling)
    • 1 can (12 oz) evaporated milk
    • ¾ cup granulated sugar
    • 2 large eggs
    • 1 teaspoon cinnamon
    • ½ teaspoon ground ginger
    • ¼ teaspoon ground nutmeg
    • ¼ teaspoon ground cloves
    • ½ teaspoon salt

    Step-by-Step Instructions

    Step 1: Make the Crust

    1. Mix flour and salt. Cut in cold butter until pea-sized crumbs form.
    2. Add ice water, 1 tablespoon at a time, until dough comes together.
    3. Form into a disc, wrap, and chill for 30 minutes.
    4. Roll out and press into a 9-inch pie pan. Crimp edges.

    Step 2: Preheat and Par-Bake (Optional but Recommended)

    1. Preheat oven to 375°F (190°C).
    2. Line crust with parchment and fill with pie weights or dried beans.
    3. Bake for 10 minutes. Remove weights. Bake 5 more minutes.

    Step 3: Make the Filling

    1. In a bowl, whisk pumpkin, evaporated milk, sugar, eggs, spices, and salt until smooth.

    Step 4: Bake the Pie

    1. Pour filling into warm crust.
    2. Bake at 375°F for 50-60 minutes.
    3. Pie is done when edges are set but center still jiggles slightly like Jell-O.

    Step 5: Cool and Serve

    1. Cool completely on a wire rack (at least 2 hours).
    2. Serve with whipped cream. Cold or room temperature.

    Summary

    Prep Time: 20 minutes + 30 minutes chill | Cook Time: 1 hour 15 minutes | Cooling: 2 hours | Total Time: ~4 hours

    Yield: 8 slices

    Difficulty: Easy (patience for cooling)

    Storage Notes

    How to Store:

    Keep pumpkin pie in the fridge for up to 4 days. Cover loosely with foil or plastic wrap.

    Serving Temperature:

    Pumpkin pie is delicious cold, at room temperature, or gently warmed. For warm pie: microwave a slice for 15 seconds.

    Freezing:

    Freeze baked and cooled whole pie or slices for up to 2 months. Wrap tightly. Thaw overnight in the fridge.

    Pro Tips:

    Don’t use pumpkin pie filling—it’s pre-spiced and sweetened and will throw off the ratios. Par-baking the crust prevents a soggy bottom. And the center should still jiggle when you pull it from the oven; carryover heat finishes the job. Overbaked pumpkin pie = cracked, rubbery sadness.

  • Pecan Pie: Sticky, Nutty, Dangerous (In a Good Way)

    Pecan Pie: Sticky, Nutty, Dangerous (In a Good Way)

    Pecan pie doesn’t try to be fancy. It just shows up, steals the show, and leaves everyone asking for the recipe.

    This version is sticky, nutty, deeply caramel-flavored, and zero drama. No corn syrup. No candy thermometer. Just pantry staples, one bowl, and a pie crust that’s ready in 10 minutes. Bake it for Thanksgiving, Christmas, or a random Tuesday. We won’t tell.

    Ingredients

    Makes one 9-inch pie.

    For the Crust:

    • 1 ¼ cups all-purpose flour
    • ½ teaspoon salt
    • ½ cup cold butter, cubed
    • 3-4 tablespoons ice water

    For the Filling:

    • 3 large eggs
    • 1 cup brown sugar, packed
    • ¾ cup maple syrup (or light corn syrup)
    • ¼ cup melted butter
    • 1 tablespoon vanilla extract
    • ¼ teaspoon salt
    • 2 cups pecan halves

    Step-by-Step Instructions

    Step 1: Make the Crust

    1. Mix flour and salt. Cut in cold butter until pea-sized crumbs form.
    2. Add ice water 1 tablespoon at a time until dough comes together.
    3. Press into a disk, wrap, and chill 30 minutes.
    4. Roll out and fit into a 9-inch pie pan.

    Step 2: Make the Filling

    1. Preheat oven to 350°F (175°C).
    2. Whisk eggs in a large bowl. Add brown sugar, maple syrup, melted butter, vanilla, and salt. Whisk until smooth.
    3. Stir in 1 ½ cups pecans. Pour into crust.
    4. Arrange remaining ½ cup pecans on top in a pretty pattern.

    Step 3: Bake & Cool

    1. Bake for 45-50 minutes. The center should jiggle slightly but not look wet.
    2. Cool completely on a wire rack (at least 2 hours). The filling sets as it cools.

    Summary

    Prep Time: 15 minutes | Bake Time: 50 minutes | Cool Time: 2 hours

    Yield: 8 slices | Difficulty: Easy

    Storage Notes

    Store at room temperature, covered, for up to 3 days. Refrigerate for up to a week. Serve cold, at room temp, or warm it up for 10 seconds in the microwave. Add whipped cream or vanilla ice cream. You’re welcome.