Danielle Kartes has shaken up the classic pumpkin pie by taking it deep—literally. Using a 2-inch deep-dish pan, she packs in a creamy, custard-like filling that’s richer and silkier than your average slice. This deep-dish pumpkin pie offers a perfect balance of filling and crust, making every bite dreamy without overwhelming the palate. 🎃🍴
Her clever approach to the crust means no more wrestling with dough or ending up with crust-heavy slices. Instead, she folds the dough just right to fit the deep pan without tearing. The longer bake time—around an hour—ensures the filling sets perfectly, silky but stable, with just the right jiggle in the center.
If you’re familiar with pumpkin pie but want to elevate it effortlessly, Danielle’s recipe feels like a warm hug on a crisp fall day. Whether a pie newbie or a seasoned baker, this recipe invites you to enjoy an elevated autumn treat with confidence and ease. 🍰😋
Ingredients List & Step-By-Step Instructions For Danielle Kartes Pumpkin Pie Recipe
This pumpkin pie is all about rich, creamy filling and a crust that fits snug in a deep-dish pan. The ingredients keep things simple yet flavorful, while the steps focus on gentle handling and even baking for that silky texture.
Step 1
Start by gathering your ingredients. Danielle’s recipe calls for:
| Ingredient | Quantity |
|---|---|
| Pumpkin puree (canned or homemade) | 2 cups |
| Granulated sugar | 3/4 cup |
| Brown sugar (light or dark) | 1/4 cup |
| Ground cinnamon | 1 teaspoon |
| Ground ginger | 1/2 teaspoon |
| Ground nutmeg | 1/4 teaspoon |
| Salt | 1/2 teaspoon |
| Large eggs | 2 |
| Heavy cream or evaporated milk | 1 cup |
| Pie crust (store-bought or homemade) | 1 (9-inch) |
Preheat the oven to 350°F (175°C). Prepare your 9-inch deep-dish pie pan by gently folding the dough into a triangle. Place it inside and carefully unfold to line the pan without tearing. This little trick helps the crust hold tight in the deeper pan.
Step 2
Mix the filling ingredients in a large bowl. Combine 2 cups pumpkin puree, 1 cup heavy cream, 3/4 cup granulated sugar, 1/4 cup brown sugar, 2 large eggs, 1 teaspoon cinnamon, 1/2 teaspoon ginger, 1/4 teaspoon nutmeg, and 1/2 teaspoon salt. Stir everything together until smooth, almost silky — no lumps allowed!
Pour the filling evenly into the crust-lined pan. Don’t overfill! The deep dish means more filling than usual, and it’ll puff up a bit while baking. Spread it gently, so it’s balanced for even cooking.
Step 3
Pop the pie in the oven for about 55 to 60 minutes. Near the end, watch closely—the pie’s done when the edges are firm but the center still jiggles slightly like a custard. Patience here pays off.
Once out of the oven, let it cool completely on a wire rack. This cooling time lets the filling set fully for that perfect slice without sagging. Then, get ready to dig in and enjoy pumpkin pie done right 🍰🎃!
Trained in classic French technique but raised on slow-cooked ribs and spicy rubs, she blends culinary skill with smoke and soul.
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