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.