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When it comes to pies, Girl Meets Farm star Molly Yeh has developed a pumpkin pie recipe that has the flavors of your favorite Pumpkin Spice Latte in a dessert form. The Food Network star has taken a traditional pumpkin pie recipe and turned it on its head. With cinnamon, nutmeg, vanilla, and pumpkin flavors, this pie is so over the top delicious that it will become a new family favorite this holiday season as it is for Yeh, husband Nick Hagen, and their family.

Molly Yeh smiles in a photograph, she stars in Food Network's "Girl Meets Farm."
Molly Yeh | Discovery Press/Food Network

Molly Yeh wasn’t always an adventurous eater

Growing up, Yeh said she was not always the adventurous eater she is today. With recipes that creatively mash up her Chinese and Jewish heritage, fans would be surprised to learn Yeh ate one thing during her family’s annual Thanksgiving meal.

In an interview with Bustle, Yeh admitted that the only food she would enjoy on Thanksgiving was macaroni and cheese.

“It was usually the only dish I would eat on Thanksgiving because I was so picky,” Yeh shared.

“These days, I love everything, but growing up, mac and cheese was what I would fill up on every Thanksgiving,” she claimed. “Being Chinese and Jewish and living in America, there are so many holidays to celebrate, but hands down, my favorite part of the holidays is the food, all the carbs,” Yeh admitted of her adult cravings.

How to make the easy crust for Molly Yeh’s Pumpkin Pie

To get started on the crust for Yeh’s pumpkin pie, you can either craft your own using the ingredients below or purchase a store-bought one.

For the simple crust, 1/2 cup plus one tablespoon cold water is needed.

Apple cider vinegar, flour, granulated sugar, salt, and unsalted butter follow.

Combine the water and vinegar and place the mixture in the refrigerator to chill.

In a bowl, add the flour, sugar, and salt. Mix to combine.

Add the butter, which should be very cold, and cut into small cubes. Work the butter in until the mixture resembles small peas. Slowly add the water and vinegar mix until it forms a dough.

If the dough appears to be too loose, add water by drops until it comes together.

Divide the dough into two discs. Freeze one for another use. Refrigerate the other, so it is chilled.

The Pumpkin-Spice Latte-flavored filling is simple

Molly Yeh poses with her recipe for Pumpkin Pie with Whipped Cream and Cinnamon.
Molly Yeh | Food Network

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The filling for Yeh’s pie has one of the favorite flavors of the season, Pumpkin Spice Latte. It comes together with the following ingredients. The core items needed to create the yummy filling are a can of pumpkin puree, light brown sugar, granulated sugar, maple syrup, salt, heavy cream, whole milk, eggs, cinnamon, nutmeg, and vanilla.

Combine the pumpkin, brown sugar, granulated sugar, maple syrup, and salt in a pot. Let the mixture come to a simmer on the stove. Stir until combined.

Whisk in both the cream and milk. Reduce the heat to medium and simmer, stirring until glossy to caramelize the sugars, 10 to 15 minutes. Reduce the heat to medium-low and whisk in the cream and milk.

Place the eggs in a heat-safe bowl. Temper the eggs by adding a few spoons of the hot mixture, one at a time, to the eggs while whisking vigorously to bring them to temperature. Then add to the pumpkin mixture. Combine, then add the cinnamon, nutmeg, and vanilla.

Roll out the pie dough, place it in the pie dish. Put in refrigerator for a half-hour to set. Then prick the bottom of the crust with a fork and bake at 350 for five minutes. Remove from oven, fill with pumpkin mixture and return to oven. Bake for 40 minutes or until filling is set.

The full recipe is available on the Food Network website.

Girl Meets Farm airs Sundays at 11 a.m. EST on the Food Network.