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Punch of Pumpkin Pie decorated with whipped cream and cinnamon.
5 from 6 votes
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Punch of Pumpkin Pie

Punch of Pumpkin Pie, a serious one-two PUNCH of Pumpkin flavor for your Holiday season! We've upped the flavor ante on this pie by using freshly roasted pumpkin, toasted spices, and our favorite buttery flakey crust.

Category Dessert
Cuisine American
Keyword Fall Recipes, Pie, Pumpkin
Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings 8 slices
Author Mean Green Chef

Ingredients

  • 1 Shortcrust Pastry, or refrigerated pie crust
  • 1 egg, lightly beaten (for brushing the edge of the crust before baking)

Light Pumpkin Pie Filling

  • 1-2 teaspoons cinnamon
  • 2 teaspoons pumpkin pie spice
  • 15 ounces (425 grams) Roasted Pumpkin Puree, or 1 can pure pumpkin puree
  • ½ teaspoon Pink Himalayan Sea Salt or Kosher Sea Salt, finely ground
  • 1 14 ounce can sweetened condensed milk
  • 2 large eggs, room temp + lightly beaten

Dark Pumpkin Pie Filling

  • 1-2 teaspoons cinnamon
  • 2 teaspoons pumpkin pie spice
  • 15 ounces (425 grams) Roasted Pumpkin Puree, or 1 can pure pumpkin puree
  • 1 cup (180 grams) dark brown sugar
  • 1 teaspoon vanilla
  • 2 Tablespoons all-purpose white flour
  • ½ teaspoon baking powder
  • ¼ teaspoon Pink Himalayan Sea Salt or Kosher Sea Salt, finely ground
  • 2 large eggs, room temp + lightly beaten

Instructions

  1. Preheat the oven to 400°F/204°C

    Preheat oven to 400°/204°C
  2. Roll the pastry dough out if needed, loosely drape over a 9-inch deep-dish pie pan allowing the crust to nestle down into the dish. The excess dough is trimmed and then flute the edges by pinching with your fingers.

    Ham and Cheddar Quiche
  3. Bake at 400°F/204°C for 15 minutes, transfer from the oven and lift the beans (or rice) out with the liner and return the shell back to the oven for 10 minutes. Remove from the oven and allow the shell to cool, then proceed with your fillings.

    Punch of pumpkin pie shell ready for baking
  4. Increase the oven temperature to 425°/218°C

    Prehat oven to 425

Light Pumpkin Pie Filling

  1. Heat a heavy-bottomed pot over medium-high heat. Heat the pumpkin pie spice and ground cinnamon for 30 seconds to 1 minute, until toasted and aromatic.

    Toasting pumpkin pie spice and ground cinnamon in a pan.
  2. Add 15 ounces of Roasted Pumpkin Puree and sea salt until thoroughly combined with the spices and heated through.

    Ingredients being cooked down for Punch of Pumpkin Pie
  3. Remove from the heat and allow to cool for 10 minutes, then add the sweetened condensed milk and slightly beaten eggs and mix to combine.

    Condensed milk being added to pumpkin puree and other ingredients for Punch of Pumpkin Pie

Dark Pumpkin Pie Filling

  1. Heat a heavy-bottomed pot over medium-high heat. Heat the pumpkin pie spice and ground cinnamon for 30 seconds to 1 minute, until toasted and aromatic.

    Toasting pumpkin pie spice and ground cinnamon in a pan.
  2. Add 15 ounces of Roasted Pumpkin Puree and sea salt until thoroughly combined with the spices and heated through.

    Ingredients being cooked down for Punch of Pumpkin Pie
  3. Now add the dark brown sugar, all-purpose flour, pure vanilla extract, baking powder, and ¼ teaspoon of sea salt. Stir until combined and sugar has melted, remove from the heat and allow to cool for 10 minutes. Then stir in the 2 lightly beaten eggs and mix till combined.

    Both light and dark filling for Punch of Pumpkin Pie

Assemble Punch of Pumpkin Pie

  1. Pour the Dark Pumpkin Pie Filling into the blind-baked pie shell.

    Dark filling poured into pie crust for Punch of Pumpkin Pie
  2. Now pour the light filling into the dark, use the tip of a knife to create a swirl pattern. Brush the edges of the pie shell with the beaten egg.

    Light filling wirled into dark filling for Punch of Pumpkin Pie
  3. Bake the pie for 15 minutes at 425°/218°C then REDUCE the temperature to 350°F/175°C and continue baking 35-40 minutes or until knife inserted 1 inch from crust comes out clean.

    Preheat the oven photo
  4. Remove from the oven, cool. Garnish as desired and serve.

    Punch of Pumpkin Pie baked and garnished with fresh whip cream.

Recipe Notes

  • Prep time is approximate. 
  • Wrap tightly and store in the refrigerator up to 4 days. 
  • To freeze Punch of Pumpkin Pie, allow the pie to cool completely. Wrap the pie tightly in layers of plastic wrap until it’s sealed. Then, wrap in heavy-duty aluminum foil for extra protection against freezer burn. Place on a level freezer shelf, and store up to a month. 
  • The day before serving, transfer from the freezer, unwrap, and defrost in the refrigerator for 12 hours. Thawing faster at room temperature causes condensation to form on the pie, and that moisture will absorb into the crust, making it soggy.
  • If your pie has any dips or blemishes, remember that whipped cream makes for the perfect cover-up!