Pumpkin Pie
Classic Pumpkin Pie with a creamy filling and flaky, buttery crust
| Servings | Prep Time |
| 8servings | 30minutes |
| Cook Time |
| 90minutes |
|
|
Ingredients
Filling
- 15oz/425g cooked pureed pumpkinfresh or canned
- 1/2tsp ground cinnamon
- 1/2tsp ground ginger
- 1/4tsp grated nutmeg
- 2pinches ground cloves
- 1/8tsp Coarse Salt
- 1/4tsp Ground Black Pepper
- 3large Eggs
- 16 oz/475ml Whole Milk
- 1/2cup/3.5 oz/100g White Sugar
- 1/2cup/3.5 oz/100g brown sugar
Crust
- 1.25 cups/6.25oz/175g All Purpose Flour
- 1/2tsp Coarse Salt
- 1tbsp White Sugar
- 6tbsp unsalted butter
- 2tbsp shortening
- 5tbsp ice cold waterapproximate
Instructions
- Make the crust. Using a food processor is the fastest method. To the processor, add all purpose flour, salt, sugar, shortening and cold butter cut into small cubes. Pulse about 8 times until you get a crumbly mixture. You should see pieces of butter. Add ice cold water a little bit at a time and pulse until just before the dough forms into a ball. It happens very fast. It should hold together nicely. Take the blade out first. Then put the dough onto plastic wrap. Place the wrap over the dough and form into a disc. Wrap well. You should see pieces of butter throughout the dough. Put this is in the refrigerator for at least one hour. The dough can be made ahead and frozen for a few months or refrigerated for 3 days. Take the dough out of the fridge 10 minutes before rolling out or until pliable. Put a little flour down on your counter, on your rolling pan and roll out dough, starting from middle going to all sides. Put the pie plate upside down on the dough. The dough should be about 3 inches wider than the pie plate. Place dough onto rolling pin, roll halfway and place over pie plate. Tuck the dough into the pie plate. Trim the excess dough leaving about ½ inch overhang. Tuck the dough under itself to form crust. You can stop right here with the crust or use the tines of a fork and press down on the edge of the dough to crimp the edges. You can also make a classic fluted edge as shown in the video. Put crust in the freezer for 10 minutes or refrigerate for 20 minutes. Heat your oven to 375 degrees Fahrenheit or 190 degrees Celsius. Place pie plate on a baking tray. Cover the entire crust with aluminum foil, make sure to cover the edges of the crust. Fill with pie weights or dried beans. Bake on a tray in the heated oven for 30 minutes. Remove foil and pie weights. Bake crust for another 10 minutes. Remove crust from oven.
- Make filling 10 minutes before crust is finished baking. To a sauce pot, add milk, white sugar and brown sugar. Heat just until sugars are melted.
- To a large bowl, add pumpkin puree and all spices. Mix well. In a separate bowl, beat 3 eggs well. Add hot milk to pumpkin puree bowl and whisk until smooth. Whisk in beaten eggs.
- Pour filling into hot crust. Do not overfill, leave 3/4 inch of space from top of crust as filling will rise in the oven. If you have remaining filling, pour into ramekins and bake alongside pie. Bake pie at 375/190 for 10 minutes. Turn down heat to 350/176 and bake for 30 minutes or until pie is set but center is slightly jiggly. Cool completely on rack before slicing. Serve with whipped cream if you wish. **Custard in Ramekins should be taken out of oven earlier than pie.
- Pie Plate Size – 9 in x 1.2 in 22.8 cm x 3cm
Recipe Notes
