Grant Crilly is the Executive Director and cofounder of ChefSteps. Grant is a classically trained chef and, prior to ChefSteps, he worked on the award-winning cookbook series Modernist Cuisine and cooked at various restaurants, including L’Astrance in Paris, Busaba in Mumbai, and Mistral Kitchen in Seattle.

Grant Crilly

A good pumpkin pie has a crisp, flaky crust and a silky-smooth custard filling. Unfortunately, most pumpkin pies miss the mark. This recipe gets you a perfect pumpkin pie. There’s no tricks, no gimmicks; in fact, it’s nearly identical to the recipe you’ll find on the can of pumpkin purée. Getting this pie right just comes down to technique and a few tweaks. We blind-bake the pie crust properly, so it’s nicely browned, super flaky, and crisp. (Just like with our <a href="https://www.chefsteps.com/recipes/ultimate-quiche">Ultimate Cheese Quiche</a>!) For the filling, we boost the amount of egg yolks and spices, and then cook it nice and slow, so the custard is smooth, rich, and extra custardy. This is the pumpkin pie that you’ve been waiting for.

Perfect Pumpkin Pie