Pumpkin Pie
8 standard portions
Source field check · Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 1 ¼ cup all purpose flour
- ½ teaspoon salt
- ½ cup unsalted butter (chilled)
- 3-4 tablespoons ice cold water
- 2 large eggs
- ¾ cup granulated sugar
- 1 15-ounce can pumpkin puree
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- 1 ¼ cup evaporated milk
- 1 egg
- 1 tablespoon water
Method
- In a medium bowl combine flour and salt. Add the cubed butter and mix into the flour mixture with a pastry cutter until it resembles coarse crumbs.
- Add the ice cold water a tablespoon at a time to the flour mixture until the dough comes together. If needed, add more water until everything comes tougher.
- Wrap the crust dough with cling wrap and refrigerate for 1-2 hours.
- Once the pie dough is chilled, roll out the dough to ¼ inch thick and transfer the filled pie dough gently to a 9 inch pie dish. Trim excess edges and pinch to create a crimped pattern.
- Place parchment paper in the middle of the pie dish followed by aluminum foil. Fill pie with dried beans or pie weights.
- Bake for 15 minutes in a preheated oven at 400°F/200°C. Then remove the pie weights, foil, and parchment paper. Pierce the base with a fork to release the steam and bake again for 10 more minutes until the bottom sets.
- Remove the pie dish to a cooling rack. In a small bowl combine one egg with a tablespoon of water. Brush the pie edges with egg wash and then set the pie shell aside. Don't switch off the oven.
- In a medium bowl, combine eggs and sugar. Beat the eggs until the sugar is dissolved.
- Next add the pumpkin puree, salt, ground cinnamon, ginger, cloves, and nutmeg.
- Gradually stir in the evaporated milk and mix until smooth and well combined.
- Pour the filling into the pie crust and bake for 15 minutes. Turn the oven down to 350°F/180°C, and continue baking for 40-50 minutes until the center of the pie is set.
- Allow the pie to cool down for at least two hours, and serve each slice with a dollop of whipped cream and ground cinnamon sprinkled on top.