Whenever I crave culinary inspiration, I flip through the work of Julia Child. She might be best known for her French recipes, but one of her standout creations, in my opinion, is Julia’s upgraded pumpkin pie from her 1989 cookbook, The Way to Cook. Fun fact: Parade first published this recipe in November 1982 when Julia served as the then-print magazine’s food editor. The full name of this recipe is actually Fluffy Pumpkin Pie, and it came from Julia Child’s Aunt Helen. We love a family recipe!
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Julia’s aunt’s version of one of America’s most loved desserts has a fluffy texture and a complex flavor. Like many of her recipes, it’s not rocket science or witchcraft that make this pumpkin pie unforgettable. Rather, it’s an emphasis on good ingredients and smart cooking techniques. Let’s dive into the rule-breaking methods Julia used to make this next-level pumpkin pie.
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Julia’s Tricks for the Creamiest Pumpkin Pie
The secret ingredients for this great pumpkin pie are molasses and bourbon. Molasses provides a deep caramely sweet flavor and adds moisture to the pumpkin pie filling. Bourbon brings a boozy aromatic warmth. It’s like vanilla extract but turned up a few notches.
To get the fluffy texture, Julia separates the eggs and gently folds in the whipped egg whites into the pie filling right before baking. The pie is baked low and slow, which ensures that the filling stays soft and tender.
This pie requires a little more work than your average pumpkin number, but if you commit to it (even today, the day before Thanksgiving) I promise you’ll be rewarded with a dreamy dessert. Ready the whipped cream!
Related: Easy Pumpkin Pie Recipe from Amy Adams
How to Make Pumpkin Pie Like Julia Child
The French-inspired recipe makes one 11-inch pie or two 9-inch pies. Note that the recipe is for the filling only, but Parade has a basic homemade pie crust recipe that you can use. With your unbaked crust prepared, preheat your oven to 450°.
Separate the yolks and whites of 4 eggs. Mix together 3 1/2 cups of pumpkin purée, 1 cup each of brown and granulated sugar, then mix in salt, molasses, bourbon, cinnamon, ginger, nutmeg, cloves, heavy cream and milk. Stir until the mixture is a soft purée.
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In a stand mixer fitted with a whisk attachment, whip the egg whites with a pinch of salt and 1 tablespoon of sugar on medium-low speed until stiff peaks form. Gently fold them into the pumpkin mixture. Pour the filling into the prepared pie crusts, bake at 450° for 10–15 minutes, then lower the temperature to 375° and bake for another 25 to 30 minutes.
Turn off the oven, but leave the pie in the oven with the door slightly ajar for 30 minutes. Serve cool. If you’re not serving it right away, keep in mind that the pie can be refrigerated for up to two days.
It’s always a challenge to think of new desserts to bring for special events, but with a proven Julia Child recipe on your side, you’re bound to get some requests for seconds or thirds.
Related: Julia Child’s PARADE Thanksgiving Spreads from 1982-1985
Other Perfect Pie Recipes and Tips
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The Viral No-Roll Pie Crust Trick We Wish We’d Known About Sooner
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The 110-Year-Old Pecan Pie Recipe That Will Change the Way You Make the Classic Dessert
- Yes, Thankfully, You Can Freeze Pumpkin Pie—Here’s How To Do It
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- The Simple Depression-Era Pie Recipe That’s Rich, Buttery and Absolutely Magical
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