Pumpkin Pie Recipe
Ingredients
- FOR THE CRUST:
- 200 g plain flour
- ½ tsp salt
- 115 g cold unsalted butter, cubed
- 3–4 tbsp ice water
- FOR THE FILLING:
- 425 g pumpkin purée (1 standard can or homemade)
- 150 g light brown sugar
- 2 large eggs
- 1 egg yolk
- 240 ml evaporated milk (or 200 ml whole milk + 40 ml cream)
- 1½ tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground cloves
- ¼ tsp ground allspice
- ¼ tsp salt
- ½ tsp vanilla extract
- TO SERVE (OPTIONAL):
- Lightly whipped cream
- Ground cinnamon for dusting
Instructions
- 1
In a mixing bowl, stir together flour and salt.
- 2
Add cold butter and rub in with fingertips until mixture resembles breadcrumbs.
- 3
Drizzle in ice water, 1 tablespoon at a time, mixing until dough just comes together.
- 4
Shape into a disc, wrap in clingfilm and chill for 30 minutes.
- 5
Preheat oven to 190°C (170°C fan).
- 6
Roll out the chilled dough on a lightly floured surface and line a 23 cm pie dish.
- 7
Trim and crimp edges. Chill again while preparing the filling.
- 8
In a large bowl, whisk together pumpkin purée, brown sugar, eggs and egg yolk.
- 9
Stir in evaporated milk, spices, salt, and vanilla extract until smooth.
- 10
Pour filling into chilled pie crust. Bake for 15 minutes at 190°C.
- 11
Reduce temperature to 170°C (150°C fan) and continue baking for 40 minutes or until the centre is just set with a slight wobble.
- 12
Cool completely before slicing. Serve with whipped cream, if desired.
