Although the turkey is the main attraction at Thanksgiving, it’s not the only thing that matters. Everyone saves room for the final course: a piece of pumpkin pie.
It is a holiday tradition that this pie has inspired its own spice mix that can be used in muffins, cakes, and lattes. It’s fine to go to your local bakery to get the sweet ending to your meal. But, there is something special about homemade versions that bring back memories and culinary comfort.

Three Valley chefs will share their secrets for making a delicious pumpkin pie if that’s what you want.

It’s All About the Crust

The crust is the most important part of any meal, no matter if you prefer pre-made dough or make it yourself. Adrian De Leon is the dessert chef and culinary director. Tarbell’s To have complete control over the entire process, he prefers to make his own. For newbies, however, a frozen or chilled uncooked store-bought variety can have its advantages.

Pre-mades are great for consistency. They will always be the same. It all depends on what people enjoy and how much time they put into it, but I have nothing to do with them,” De Leon said.

Partially baking the crust before filling and using an electric mixer to whisk the filling are among the steps SugarJamThe Southern Kitchen founder Dana Dumas takes when making her pumpkin pies, like this one. SugarJam, The Southern KitchenFor either version, De Leon suggests pricking the raw dough in the pie plate and par-baking it before filling so everything gets properly cooked through.

He says, “If you don’t bake the crust half-way and then pour the filling on top of it, it won’t cook completely and it will get soggy and not flaky.”

He recommends that you keep the dough chilled until you are ready to roll out the from-scratch recipe. He recommends this to ensure that the final product is as flaky and light as possible.

Dana Dumas is the founder of SugarJam Southern Kitchen According to, temperature is crucial. She uses very cold unsalted butter, shortening, as well as chilled flour. While she is working, she also keeps a bowl filled with ice water and dips her fingers in it.

Butter can melt quickly which softens the dough, making it glutenous. Dumas says that he chills his hands to prevent it from heating up. You want to get it done quickly and then place it in the pie pan.

Dana Dumas, owner of SugarJam The Southern Kitchen. Melissa Fossom

Filling Facts

Dumas observes that home cooks don’t always whisk the filling enough, which causes it to remain thicker and more pureed. Thicker is better She says.

“If they’re doing it for the first time, they may not realize how liquidy the filling is going to be. It’s not a mistake. Dumas says that this is how it should work, especially for pumpkin pie.

Dumas suggests using either a handheld mixer or large Kitchen Aid-style electric mix to achieve the necessary agitation for filling.

It can be difficult to achieve a balanced seasoning when it comes down to seasoning. Some people overseason pumpkin, not realizing that it needs to be flavored to taste as traditional pumpkin pie. They go too far.

Tarbell’s dessert expert De Leon said that the key to finding the right balance is to taste the filling before it goes into the oven.

“People often overuse spices and add a lot of nuts to it. De Leon refers to the warming spices, which include clove and cinnamon. It’s important to taste it. You can always add, but you cannot take it out.”

There are many options for crusts and spices, as well as different types of pumpkins. Can you use canned pumpkin puree? Or roast your pumpkin and seed it. Then, puree it in a food processor. If you choose to go canned, make sure it is pumpkin puree, not pumpkin pie filling. This can be made with additional spices and seasonings that may not be necessary. The puree of pumpkin gives the cook more flavor options.

Dumas prefers sugar pumpkins when roasting fresh ingredients for her family’s pie recipes. De Leon loves to include other squash members, such as sweet potatoes and butternut squash in the recipe.

De Leon states, “It will still taste like pumpkin pie but it will have a bit more complexity in flavor or texture.”

The Vegan Taste makes weekly deliveries of prepackaged meals. Niki D’Andrea

Pie for Everyone

Are you looking for a vegan version of this recipe? Jason Wyrick is the executive chef at The Vegan Taste It allows you to easily substitute any recipe for the one you choose to please your plant-based guests. It all starts with silken tofu, which is a surprise. This is not the same style as the one that comes in water. It comes in a box. The super soft texture of this filling mimics an egg-based one.

“Puree it with maple syrup, spices and pumpkin puree. Wyrick says that the tofu will behave just like custard.

If you plan to make your own crust, substitute high-quality plant-based butter for shortening. Wyrick recommends Spectrum and Miyoko’s brands. These can be used in a 1:1 ratio to traditional shortening and dairy butter. He recommends that butter and shortening be chilled before using.

Wyrick likes to make his pumpkin pies stand out, even though some plant-based ingredients are meant to be similar to their dairy counterparts. Wyrick adds a splash of adobo sauce to a can of chiles en adobo.

He says, “It complements and adds a little zing” to the dessert.

No matter what route you take, store-bought or homemade, it is best to prepare your pie in advance. Allow it to cool, then wrap it tightly with plastic to keep any other flavors and aromas out of the pie. Then place it in the refrigerator for the big day. Don’t let the process intimidate you.

De Leon states, “Have Fun, Don’t Be Afraid, and Play with It.”