randalls pumpkin pie copycat recipe
Discover the best Randalls Pumpkin Pie Copycat Recipe with a creamy filling, warm spices, and a flaky crust. Perfect for holidays or any sweet craving!
Ingredients
1 can (15 oz) pumpkin puree
- Provides a naturally sweet and earthy base. Be sure to use pure pumpkin not pumpkin pie filling.
¾ cup sweetened condensed milk
- Adds creaminess and sweetness while helping to achieve a smooth texture.
½ cup brown sugar
- Enhances the pie with a deep caramel-like sweetness.
2 large eggs
- Helps bind the ingredients and create a silky custard consistency.
1 teaspoon vanilla extract
- Adds depth of flavor and complements the warm spices.
1 teaspoon ground cinnamon
- The essential spice for any classic pumpkin pie.
½ teaspoon ground nutmeg
- Provides a warm slightly nutty note.
¼ teaspoon ground cloves
- A small amount goes a long way in adding depth to the spice blend.
¼ teaspoon salt
- Enhances all the flavors and prevents the pie from tasting overly sweet.
½ cup heavy cream (or evaporated milk)
- Contributes to the luscious creamy texture.
For the Pie Crust:
1 unbaked 9-inch pie crust
- Use a homemade buttery flaky pie crust for the best results, or a high-quality store-bought crust for convenience.
1 egg yolk + 1 tablespoon milk (for egg wash, optional)
- Brushing the crust before baking helps achieve a golden glossy finish.
Instructions
Prepare the Pie Crust
- A flaky, golden crust is the foundation of a great pumpkin pie. If using homemade pie dough, roll it out on a lightly floured surface to about ⅛-inch thickness. Gently transfer it to a 9-inch pie pan, pressing it into the bottom and sides. Trim any excess dough, leaving about a ½-inch overhang, and crimp the edges for a decorative touch.
- For a crispier crust, blind bake it before adding the filling:
- Preheat your oven to 375°F (190°C).
- Line the pie crust with parchment paper and fill it with pie weights or dried beans.
- Bake for 10-12 minutes, then remove the weights and bake for another 5 minutes until lightly golden.
- Set aside to cool slightly while you prepare the filling.
- If using a store-bought crust, follow the package instructions for pre-baking, if required.
Mix the Pumpkin Pie Filling
- Creating a smooth and well-balanced pumpkin pie filling is key to achieving the classic Randall’s texture.
- In a large mixing bowl, whisk together the pumpkin puree, sweetened condensed milk, and brown sugar until well combined.
- Add the eggs, vanilla extract, and heavy cream, whisking until the mixture is silky and smooth.
- Sprinkle in the cinnamon, nutmeg, cloves, and salt, stirring gently to evenly distribute the spices.
Fill and Bake the Pie
- With the crust prepared and the filling mixed, it’s time to bake the pie to perfection.
- Preheat your oven to 350°F (175°C).
- Pour the pumpkin filling into the prepared pie crust, spreading it evenly with a spatula.
- Carefully transfer the pie to the oven and bake for 45-50 minutes, or until the center is set but still slightly wobbly when gently shaken.
- How to check for doneness:
- Insert a toothpick or knife into the center; it should come out mostly clean with a slight bit of moisture.
- The edges should be firm while the center has a slight jiggle—this ensures a creamy texture.
Cool and Set the Pie
- Once baked, remove the pie from the oven and let it cool at room temperature for 2 hours. This allows the custard to fully set.
- For best results, refrigerate the pie for at least 4 hours (or overnight) before slicing. Chilling enhances the flavor and texture, making it easier to cut clean slices.
Serve and Enjoy
- Before serving, consider adding a dollop of whipped cream or a sprinkle of cinnamon for extra flavor. For a bakery-style touch, drizzle a little maple syrup or serve alongside vanilla ice cream.
Notes
Nutrition Information (Per Serving)
- Calories: 290
- Total Fat: 12g
- Saturated Fat: 6g
- Cholesterol: 75mg
- Sodium: 210mg
- Carbohydrates: 40g
- Fiber: 2g
- Sugar: 25g
- Protein: 5g
