This is not a BAKESHOP COLLECTION recipe. This recipe file contains a signature pumpkin pie, written for bakers who want bakery-level polish, precise workflow, and a thicker buttery crust option. Built on a professional custard base and refined with concentrated pumpkin purée and layered sweetness, this version emphasizes structure, clean slicing, and depth of flavor.
The custard bakes silky yet sliceable, set with eggs and cream rather than flour or fillers, and is balanced with nuanced spice instead of a one-note cinnamon profile. The pie crust can be rolled to standard thickness or pressed to a bakery-style 1 cm for a heartier bite. A spiced maple cream topping complements the custard with lightness, echoing the spices without overwhelming.
If you prefer the bright-orange, simpler pumpkin pies with shorter ingredient lists, I highly recommend the many popular, highly rated recipes you’ll find online. They are wonderful and worth making. This recipe reflects how I personally approach pumpkin pie in a bakery setting: more technical, more layered, and built for professionals or home bakers who want that extra refinement.
WHAT YOU’LL RECEIVE:
A digital recipe file (PDF format)
Developed using precise metric weights (grams/ml)
Volume conversions included as a courtesy
Professional workflow notes + troubleshooting covering:
Crust options: standard thickness vs. bakery-thick
Pumpkin reduction and flavor concentration
Bake time adjustments for standard vs. deep-dish pans
TEXTURE, FLAVOR & SWEETNESS PROFILE
Custard texture: smooth, sliceable, never watery; sets with eggs and dairy, not flour.
Flavor: pumpkin-forward with balanced spice; layered sweetness from dark sugar and syrup, richer than most home versions.
Crust: buttery, flaky, and substantial; can be rolled for traditional or thick bakery style.
Topping: spiced maple cream lightens the finish and adds contrast.
IMPORTANT NOTES
Standard 9-inch pans fit about two-thirds of the custard; deep-dish pans fit the full recipe.
The pie improves in flavor and texture after chilling overnight.
This product is a digital recipe file only — no physical product is shipped.
Not tested gluten-free or vegan; substitutions are at the baker’s discretion.
A digital scale is strongly recommended; metric weights are primary, volume measures included as a courtesy.
This recipe assumes comfort with professional-style workflows (no step-by-step photos or video tutorial).
COPYRIGHT & SHARING DISCLAIMER
This recipe file is a proprietary Carter’s Bakeshop recipe. Purchase grants you personal use only. Redistribution, resale, or posting of this file or its contents (in whole or in part) — including within groups, blogs, or social media — is not permitted. Please respect the work that goes into developing and testing these recipes so I can continue providing professional-quality resources for bakers.
This is not a BAKESHOP COLLECTION recipe. This recipe file contains a signature pumpkin pie, written for bakers who want bakery-level polish, precise workflow, and a thicker buttery crust option. Built on a professional custard base and refined with concentrated pumpkin purée and layered sweetness, this version emphasizes structure, clean slicing, and depth of flavor.
The custard bakes silky yet sliceable, set with eggs and cream rather than flour or fillers, and is balanced with nuanced spice instead of a one-note cinnamon profile. The pie crust can be rolled to standard thickness or pressed to a bakery-style 1 cm for a heartier bite. A spiced maple cream topping complements the custard with lightness, echoing the spices without overwhelming.
If you prefer the bright-orange, simpler pumpkin pies with shorter ingredient lists, I highly recommend the many popular, highly rated recipes you’ll find online. They are wonderful and worth making. This recipe reflects how I personally approach pumpkin pie in a bakery setting: more technical, more layered, and built for professionals or home bakers who want that extra refinement.
WHAT YOU’LL RECEIVE:
A digital recipe file (PDF format)
Developed using precise metric weights (grams/ml)
Volume conversions included as a courtesy
Professional workflow notes + troubleshooting covering:
Crust options: standard thickness vs. bakery-thick
Pumpkin reduction and flavor concentration
Bake time adjustments for standard vs. deep-dish pans
TEXTURE, FLAVOR & SWEETNESS PROFILE
Custard texture: smooth, sliceable, never watery; sets with eggs and dairy, not flour.
Flavor: pumpkin-forward with balanced spice; layered sweetness from dark sugar and syrup, richer than most home versions.
Crust: buttery, flaky, and substantial; can be rolled for traditional or thick bakery style.
Topping: spiced maple cream lightens the finish and adds contrast.
IMPORTANT NOTES
Standard 9-inch pans fit about two-thirds of the custard; deep-dish pans fit the full recipe.
The pie improves in flavor and texture after chilling overnight.
This product is a digital recipe file only — no physical product is shipped.
Not tested gluten-free or vegan; substitutions are at the baker’s discretion.
A digital scale is strongly recommended; metric weights are primary, volume measures included as a courtesy.
This recipe assumes comfort with professional-style workflows (no step-by-step photos or video tutorial).
COPYRIGHT & SHARING DISCLAIMER
This recipe file is a proprietary Carter’s Bakeshop recipe. Purchase grants you personal use only. Redistribution, resale, or posting of this file or its contents (in whole or in part) — including within groups, blogs, or social media — is not permitted. Please respect the work that goes into developing and testing these recipes so I can continue providing professional-quality resources for bakers.
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