Pumpkin Pie

Pumpkin PieBefore we get into making Pumpkin Pie, I must first tell you a little story about the first time I ever ate one. It was made by a beloved and longtime friend Bobbie, on my first Thanksgiving in America and it wasn’t actually made for Thanksgiving. Please do share your favorite memories of pumpkin pie in the comments friends!

Bobbie had attempted her own first pie with canned pumpkin and ready made crust and within two days her dad and I had eaten the pie almost completely on our own. In the excitement of having me around, she made another pie, this time wanting to enjoy her ‘hard’ work (Bobbie didn’t have many culinary skills at this point in her life) and again her father and I devoured the second pie as though we hadn’t eaten pie ever before.

pumpkin pie spicepumpkin pie recipe

Bobbie and I at Newks(pp w480 h508)

Bobbie wasn’t impressed and swore she wouldn’t make pumpkin pie again, but our reasoning was that she should feel thankful that we couldn’t bring ourselves to resist the call of the pie. I was hooked from that first and then second mouthful and I couldn’t stop thinking about pie until I had overeaten the pumpkin delight. The smooth layers of pumpkin, a vegetable I’d only ever eaten savory before that day stayed with me well into my travels and eventual return home.

This pie is made for Bobbie and one day I’ll be close enough to share a slice with her. Though we are once again thousands of miles apart, our friendship holds firm despite eating too much of her pie.

homemade pumpkin pieWhy you’ll love this

It’s a classic for a reason

The perfect pastry and the spiced pumpkin custard are a duo that work beautifully together and are made each year for a reason.

It’s a perfect make ahead

Due to this pie needing to be served cold, you can easily make the pie a day or two ahead of serving.

Serves a bunch

One pie serves 10 people easily with hearty pumpkin satisfying in a small slice.

How to prepare Pumpkin Pie

  • Make the dough: Stir the flour and salt together and add the cold cubed butter.
  • Rub: Rub the and toss the butter into the flour to ensure it’s coated and no pieces are smaller than peas.
  • Ice ice water: Add in the ice water and stir to form the dough.
  • Press and shape: Press the dough together ensuring no dry portions remain in the base of your bowl and shape into a disc.
  • Cover and refrigerate: Cover and refrigerate for 1 hour.
  • Roll it out: Roll the dough out, shaping to your pie dish and trimming the edges.
  • Fridge it: Return to the fridge for 20 minutes to chill.
  • Pierce and bake: Pierce the pie crust, fill with baking beans and bake until golden.
  • Remove the beans: Remove the baking beans and bake for a further 10 minutes until golden. Remove and cool.
  • Make that filling: Combine all the filling ingredients in a bowl and whisk to combine.
  • Pour and bake: Pour the filling into your crust and bake until golden.
  • Cool: Allow the pie to cool completely.
  • Serve it up: Slice and serve with a little whipped cream.

Tips for the best Pumpkin Pie

Type of flour for the dough for UK residents: The amount of flour you’ll require here will be 175 grams / 1 1/4 cups bread flour as opposed to plain flour due to the lower amount of protein in plain flour versus American flour.

Using store bought pastry: If you don’t have time to make the pastry, feel free to buy it as the recipe calls for bought and you can still make a great filling for this pie without using homemade.

Pumpkin spice mix: Pumpkin spice mix is 1/2 tablespoon ground cinnamon, 1 teaspoon ground ginger, 1/2 teaspoon ground nutmeg, 1/8 teaspoon ground star anise and 1/8 teaspoon ground cloves.

More pie recipes you’ll enjoy

Appletaart – Dutch Apple Pie

Cereal Pie

Key Lime Pie

Pumpkin Pie
Recipe by Roamingtaste with filling adapted from delish.com
Serves 10

Ingredients:
Dough
150 grams / 1 1/4 cups plain flour
Pinch of salt
110 grams / 3.88 ounces butter, chilled and cubed
62 milliliters / 1/4 cup ice water
Pumpkin Filling
425 grams / 1 15 ounce can pumpkin puree
250 milliliters / 1 cup heavy cream
125 milliliters / 1/2 cup milk
175 grams / 3/4 cup light brown sugar
2 eggs
1 egg yolk
1 1/2 tablespoons maple syrup
1 tablespoon pumpkin spice (see note)
Pinch of salt

Directions:
For the dough, place the flour and salt into a bowl and stir to combine.

Add the cubed butter and toss through the flour to coat completely in flour.

IMG 8036(pp w768 h512)Press each cube between your fingers to thin out and continue tossing through the flour, trying to ensure the butter becomes no smaller than the size of peas.

Add in a little of the ice water and stir to combine, continuing 1 tablespoon at a time until a dough forms, but ensuring it’s not too sticky, but that there are no dry portions in the base of the bowl.

Press firmly into a disc, wrap and refrigerate for 1 hour.

Preheat the oven to 220C/425F.

Lightly flour your surface and both sides of your dough and roll out to 1/4 inch thickness.

Flipping the dough and adding a small sprinkle of flour, where necessary.

Roll the dough around your rolling pin and place into your pie dish.

Pressing therein and trimming the edges, folding 1/2 inch of the dough under the edges and pinching firmly.

IMG 8213 2(pp w768 h512)Return the dough to the fridge for 20 minutes to cool.

Remove, pierce with a fork all over.

IMG 8216(pp w768 h512)Lay greaseproof paper therein and fill with baking beans or rice right up to the edges of your crust.

Bake for 20 minutes until the edges are golden, remove the baking beans and continue to bake until golden all over, approximately 10 further minutes.

Remove and allow to cool completely.

Meanwhile, place all the filling ingredients in a bowl and whisk until fully combined.

IMG 8209(pp w768 h512)Place the pie in the oven and bake for 15 minutes before reducing the heat to 180C/350F and baking for a further 40 minutes until set and lightly golden.

Remove and allow to cool fully.

Slice and serve with a little whipped cream.

pumpkin pie fillinghow to make pumpkin pie

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Pumpkin Pie

Pumpkin Pie

  • Author: Sylvie Taylor
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 25 minutes
  • Total Time: + chill time 3 hours 15 minutes
  • Yield: Serve 10 1x
  • Category: Pies & Tarts
  • Cuisine: American

Description

Homemade pumpkin pie might require a little effort, but biting into a slice will prove why this spiced pumpkin dish is such a classic!


Ingredients

Scale

Dough
150 grams / 1 1/4 cups plain flour
Pinch of salt
110 grams / 3.88 ounces butter, chilled and cubed
62 milliliters / 1/4 cup ice water
Pumpkin Filling
425 grams / 1 15 ounce can pumpkin puree
250 milliliters / 1 cup heavy cream
125 milliliters / 1/2 cup milk
175 grams / 3/4 cup light brown sugar
2 eggs
1 egg yolk
1 1/2 tablespoons maple syrup
1 tablespoon pumpkin spice (see note)
Pinch of salt


Instructions

  • For the dough, place the flour and salt into a bowl and stir to combine.
  • Add the cubed butter and toss through the flour to coat completely in flour.
  • Press each cube between your fingers to thin out and continue tossing through the flour, trying to ensure the butter becomes no smaller than the size of peas.
  • Add in a little of the ice water and stir to combine, continuing 1 tablespoon at a time until a dough forms, but ensuring it’s not too sticky, but that there are no dry portions in the base of the bowl.
  • Press firmly into a disc, wrap and refrigerate for 1 hour.
  • Preheat the oven to 220C/425F.
  • Lightly flour your surface and both sides of your dough and roll out to 1/4 inch thickness.
  • Flipping the dough and adding a small sprinkle of flour, where necessary.
  • Roll the dough around your rolling pin and place into your pie dish.
  • Pressing therein and trimming the edges, folding 1/2 inch of the dough under the edges and pinching firmly.
  • Return the dough to the fridge for 20 minutes to cool.
  • Remove, pierce with a fork all over.
  • Lay greaseproof paper therein and fill with baking beans or rice right up to the edges of your crust.
  • Bake for 20 minutes until the edges are golden, remove the baking beans and continue to bake until golden all over, approximately 10 further minutes.
  • Remove and allow to cool completely.
  • Meanwhile, place all the filling ingredients in a bowl and whisk until fully combined.
  • Place the pie in the oven and bake for 15 minutes before reducing the heat to 180C/350F and baking for a further 40 minutes until set and lightly golden.
  • Remove and allow to cool fully.
  • Slice and serve with a little whipped cream.

Notes

Type of flour for the dough for UK residents: The amount of flour you’ll require here will be 175 grams / 1 1/4 cups bread flour as opposed to plain flour due to the lower amount of protein in plain flour versus American flour.

Using store bought pastry: If you don’t have time to make the pastry, feel free to buy it as the recipe calls for bought and you can still make a great filling for this pie without using homemade.

Pumpkin spice mix: Pumpkin spice mix is 1/2 tablespoon ground cinnamon, 1 teaspoon ground ginger, 1/2 teaspoon ground nutmeg, 1/8 teaspoon ground star anise and 1/8 teaspoon ground cloves.

Recipe by Roamingtaste with filling adapted from delish.com


Nutrition

  • Calories: 364 calories per serve
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