Welcome, fellow bakers and pumpkin enthusiasts! If you’re in need of a delectable dessert that celebrates the autumn season, then look no further. I present to you the La Madeleine Pumpkin Pie Recipe – an irresistible pie that’s perfect for any fall occasion.
As a professional baker, I have tried countless pumpkin pie recipes, and I can confidently say that this one stands out from the rest. The combination of creamy pumpkin and warm spices make for a perfect treat during the cooler months.
But what makes this recipe truly special is its origin. La Madeleine is a French bakery that has mastered the art of creating desserts that are not only delicious but also beautiful. As soon as you taste this recipe, you’ll understand why La Madeleine is known for its heavenly baked goods.
Whether it’s a Thanksgiving dinner or just a cozy night in, this pumpkin pie is bound to be a crowd-pleaser. So come on, let’s grab our aprons and get ready to bake up something wonderful with the La Madeleine Pumpkin Pie Recipe!
Why You’ll Love This Recipe
Are you a lover of pumpkin pie? If so, then La Madeleine Pumpkin Pie recipe is something you shouldn’t miss out on. This dessert is rich, creamy and indulgent in all the right ways.
What makes La Madeleine Pumpkin Pie stand out from other pumpkin pies is its perfect balance of spices and sweetness. With a blend of allspice, cinnamon, and ginger, the tatse buds are given an unforgettable experience that transports you to a world of sweet and spicy flavors.
One thing many people struggle with when it comes to pumpkin pies is the texture. Nobody wants a watery mess or chewy texture! A magical thing about this recipe is how it results in a perfectly cooked pie every time, thanks to the combination of flour, eggs, corn syrup and heavy cream!
Don’t settle for store-bought pumpkin pies that are often too sweet or too dry. The La Madeleine recipe guarantees your satisfaction by being fresh with only high-quality ingredients in play. Not to mention making this on your own saves cost compared to buying one with less quality from the store.
So why will you love this recipe? Well first because of how easy it is to prepare because following these steps gets you the best result possible. Second it’s exquisite taste marks La Madeleine seasonal fruit tarts as one of the 10 best La Madeleine recipes according to Yummly. Thirdly, one slice of this pie contains around 300-330 calories & 40g-50g carbs which is lower than some storebought pies.
Trust me; once you try this recipe, there’s no going back because you will be hooked!
When it comes to making a La Madeleine Pumpkin Pie, you’ll want to make sure that you have all the required ingredients that are necessary to create the decadent and luscious filling. In this section, we have detailed the set of ingredients that you will need to replicate the La Madeleine Pumpkin Pie recipe in your kitchen. So, let’s get started on the ingredient list!
- 1/2 cup of flour
- 1 1/2 cups of sugar
- 1/2 cup of brown sugar
- 1/4 teaspoon of salt
- 2 teaspoons of cinnamon
- 1 teaspoon of ginger
- 1/4 teaspoon of allspice
- 4 eggs
- 1 can of solid-pack pumpkin (15 oz)
- 1 cup of heavy cream
- 1/4 cup of corn syrup
Pumpkin-Pie Pecan Topping
- 1/2 cup of brown sugar
- 1/4 cup of flour
- 2 teaspoons of cinnamon
- 1/2 teaspoon of allspice
- 6 tablespoons unsalted butter, room temperature
- 3/4 cup pecans, chopped
You should be able to find most, if not all, items at any regular supermarket. However, If you do encounter some trouble locating one or two specific items from our list, be sure to visit a local store or a French bakery. They might profitably supplement you with what you’re missing for this exotic pie!
The Recipe How-To
Now that you have gathered all the ingredients, it is time to get your hands dirty and start baking the La Madeleine Pumpkin Pie.
First, preheat your oven to 425°F (218°C).
In a large mixing bowl, combine 2 cups solid-pack pumpkin, 1 cup heavy cream, and 3 large eggs. Mix them well until you have a smooth consistency.
Next, add 1/2 cup of sugar, 1/2 cup of brown sugar, and 1/4 cup of corn syrup into the mixture. Also, add 1 teaspoon of ground ginger, 1 teaspoon of ground cinnamon, and 1/4 teaspoon of ground allspice. Mix again until everything is combined.
In another bowl, mix together the dry ingredients- 1/2 cup of flour, 1/2 tsp of salt, and 1/4 tsp each ground cinnamon and ground allspice-, use a sieve if necessary to avoid lumps.
Then, sprinkle the dry ingredients over the wet mixtures while gently whisking it in little by little.
Pour the mixture into your 9-inch pie crust, but leave 1/4 inch from the top so it won’t spill over.
Finally, bake for 15 min at 425°F(218°C), then lower the temperature to 350°F (177°C)and let it bake for another 45-60 minutes until set.
If you notice that your pumpkin pie is still watery after baking time finishes, do not put it back in the oven – just let it rest on a wire rack to cool down as it will firm up as it cools down.
Voila! Your delicious La Madeleine Pumpkin Pie is ready to be served!
Substitutions and Variations
Let’s be honest, we all like to mix things up a bit when it comes to baking. Sometimes we don’t have all the ingredients at hand or simply want to experiment with something new. Luckily, this La Madeleine pumpkin pie recipe is versatile enough for some substitutions and variations.
If you’re feeling adventurous, try adding in some fresh fruit to the pumpkin mixture before baking – strawberries or blueberries would be an excellent choice. Or if you want to add a French twist to your recipe, replace the corn syrup with some honey and add a little bit of Grand Marnier on top of the whipped cream.
For those who prefer a nuttier flavor, sprinkle some pecans over the top of the pie before baking or switch out the pumpkin pie spice for cinnamon or nutmeg for a more traditional taste.
If you’re looking for a lighter version of this pie, you could opt for using low-fat cream instead of the heavy cream or swap out some sugar with honey or stevia sweeteners. You can even try using sweet potato puree instead of pumpkin puree for a unique and delicious twist on this classic recipe.
To make this dish vegan-friendly, try using coconut cream instead of heavy cream and skip the eggs altogether. Instead of corn syrup, use maple syrup or agave for added sweetness.
With these creative variations and substitutions, you can put your own spin on this La Madeleine pumpkin pie recipe while still maintaining its signature taste and texture.
Serving and Pairing
Ah, serving and pairing—it’s the final step to a perfect dessert experience. After delicately crafting each ingredient, you’ll want the finale to be just as meticulous. So let me help guide you on choosing the right pairing for your la Madeleine pumpkin pie.
First off, let’s talk about serving size. The beauty of a pie is that it can be easily shared with loved ones, or kept as a week-long treat for oneself (no judgment here!). This recipe yields around eight slices of pie (depending on how generous you’re feeling). If you’re serving a crowd or looking to make an impression at a holiday party, I suggest trying miniature pies instead. La Madeleine pumpkin pie can also easily be transformed into pecan tarts by swapping in pecans and reducing the baking time.
As for pairings, there are two paths to take: tradition or experimentation. For traditionalists, there’s nothing quite like homemade whipped cream atop your slice of pie. If you’re feeling particularly adventurous, try replacing the heavy cream with creme fraiche or mascarpone in the filling.
If you’re wanting to venture off the beaten path, fresh fruits will complement pumpkin’s earthy richness remarkably well. Try pairing it with raspberries, blackberries or thinly sliced apples for a pop of tartness that cuts through the sweetness.
Now if you’re searching for something stronger, go for coffee or tea. Pumpkin pie brings out the decadent smoothness in coffee while balancing its bitterness out with its natural sweetness without parallel. My personal choice is a steaming cup of spiced chai latte – its mix of allspice, cinnamon and ginger blends perfectly with this pie’s filling.
So experiment and play around till you find what suits you best – but just remember that la Madeleine pumpkin pie is a gem all by itself!
Make-Ahead, Storing and Reheating
As a seasoned baker, I understand the importance of making baked goods ahead of time. In the case of the La Madeleine Pumpkin Pie recipe, you can absolutely make it ahead of time to save yourself some stress and hassle on the day of serving. You can prepare it one day in advance or even up to three months in advance if frozen.
When it comes to storing your pumpkin pie, you want to make sure that it stays fresh and delicious. If you notice that your pie is watery on the bottom, store it uncovered in the refrigerator. On the other hand, if your La Madeleine Pumpkin Pie is looking like it might dry out a bit, it’s best to cover it with plastic wrap or aluminum foil.
If you don’t have time to prepare this pie from scratch, you can still enjoy this delicious treat by using a store-bought pumpkin pie. However, we all know that homemade baked goods always reign supreme over store bought ones.
If you happen to be reheating your pumpkin pie from being stored in the refrigerator, preheat your oven to 350°F (177°C) and place the pie on the center rack for about 10-15 minutes. This will allow it to warm up without over cooking or burning it.
And there you have it! With these simple tips and tricks for making your La Madeleine Pumpkin Pie ahead of time and storing it correctly, you’ll be able to savor every last bite without any worries.
Tips for Perfect Results
Baking a pumpkin pie can be both simple and intimidating all at once. But don’t let that stop you from trying out this La Madeleine Pumpkin Pie recipe! With a few helpful tips in mind, you can ensure the perfect results you’re hoping for.
First of all, let’s talk about your crust. Crusts are notoriously difficult to get just right, but with a little practice and patience, you can easily master it. I recommend using either a premade pie crust or following a recipe for homemade pie crust if you’re feeling adventurous. If you choose to make your own crust, remember to keep it chilled before rolling it out. This will help ensure that it stays together while baking.
Another tip is to mix your wet ingredients together before combining them with the dry ingredients. This helps to evenly distribute the flavors throughout the pie and can prevent any lumps from forming.
When making the filling for your La Madeleine Pumpkin Pie, remember not to overmix your ingredients. Overmixing can cause your pie to become tough and rubbery instead of light and fluffy. Just mix until everything is combined and then stop.
It’s also important to note that if you notice your pumpkin pie becoming watery after baking, it’s likely due to excess moisture in the filling. To avoid this, be sure to blot any excess moisture from canned pumpkin puree before adding it to your mixture.
When cooking your pie, make sure that you follow the recipe’s time and temperature instructions carefully. Generally, pumpkin pies bake for around 50-60 minutes at 350°F, or until a knife inserted into the center comes out clean. Don’t be tempted to pull it out earlier or later than necessary!
Finally, allow ample time for your La Madeleine Pumpkin Pie to cool before serving. It’s tempting to cut into it while it’s still warm and fragrant, but doing so can result in a messy presentation – not to mention burnt tongues! Letting the pie sit for at least an hour before serving will give it time to set and make slicing much easier.
With these tips in mind, I have no doubt that you’ll make a delicious La Madeleine Pumpkin Pie that both you and your guests will love.
Now that you have all the ingredients and steps laid out before you, it’s only natural to have some questions about this La Madeleine Pumpkin Pie recipe. With that in mind, I’ve put together a list of frequently asked questions to help troubleshoot any potential issues and clarify some points. So, let’s dive into the FAQ.
Is pumpkin pie watery before you bake it?
It is quite common for the filling of pumpkin pies to have a runny consistency before being baked.
Why are store-bought pumpkin pie not refrigerated?
Have you ever wondered why pumpkin pies sold in stores don’t need to be refrigerated? It turns out that these commercially-produced pies contain preservatives that make them shelf-stable for a longer period of time at room temperature, despite the fact that refrigerating home-made pumpkin pies is typically recommended.
What makes pumpkin pie watery top?
When the liquid on top of your pie appears while it’s being baked or still piping hot, it indicates that the pie has been overbaked. This happens when the proteins in the custard harden too much, resulting in the filling’s liquid being squeezed out. However, if you find your pie dewy after taking it out of the refrigerator, then it is condensation and not a sign of overbaking.
How do you bake a pumpkin pie so it doesn’t crack?
There’s nothing like a slice of freshly baked pie – crispy crust, warm filling, and buttery aroma! But if you’re not careful, your pie can become a soggy mess. One common mistake is placing a hot pie straight into the refrigerator. The rapid temperature change can create condensation, which can make the crust soggy.
To prevent this pie catastrophe, you’ll want to allow your pie to cool down completely before chilling it. A useful trick is to turn off the oven and keep the pie inside with the door slightly open; you can hold it with a wooden spoon. By doing this, your pie will gradually cool down without any sudden temperature changes, similar to how you’d treat a delicate meringue. This technique will help you achieve the perfect balance between a crisp crust and a succulent filling.
with a persuasive text:
Are you craving something sweet and indulgent? Do you love the warm and comforting flavors of fall? If so, then I highly recommend trying this La Madeleine Pumpkin Pie recipe! With its rich, creamy texture and bold spice blend, this pie is sure to satisfy your sweet tooth and warm your soul.
Not only is this recipe delicious, but it’s also incredibly versatile. You can easily swap out ingredients or make adjustments based on your preferences or dietary restrictions. And best of all, it’s homemade! No more store-bought pumpkin pies that are often watery or lacking in flavor. With this recipe, you can impress your friends and family with a dessert that’s truly made from scratch.
So don’t hesitate to give this La Madeleine Pumpkin Pie recipe a try today. You won’t regret it! And while you’re at it, why not explore some of the other amazing recipes from La Madeleine? From pecan tarts to fruit tarts to creme brulee cheesecake, there’s no shortage of delicious options to choose from. Trust me, your taste buds will thank you!
La Madeleine Pumpkin Pie Recipe
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1/4 cup flour
- 1/2 teaspoon ginger
- 1 teaspoon cinnamon
- 1/2 teaspoon allspice
- 1/4 teaspoon salt
- 1 (1 lb) can solid-pack pumpkin
- 1/4 cup corn syrup
- 1 cup heavy cream, plus some (to garnish, if desired)
- 2 eggs
- 1 (10 inch) unbaked pie shells
- Preheat oven to 375°F.
- Combine all dry ingredients in a bowl.
- In another bowl, combine pumpkin and corn syrup.
- Mix into dry ingredients.
- Add cream and eggs; mix until well combined.
- Pour the mixture in an unbaked, 10-inch pie shell.
- Bake 45 minutes.
- Cool and serve with fresh whipped cream.
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Steven is a chef by heritage, so it’s no wonder why baking is such a big part of who he is. To share his passion for all things sweet, he created cookiesncrepes.com. It’s the perfect platform to indulge in delicious treats, all with a sprinkle of his signature flare.