Before 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.
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 it.
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.
Why 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.
Ingredients and substitutions for Pumpkin Pie
- Plain flour: This is the best option for that flaky pastry, cake flour is not recommended here and if you live in the UK, see the FAQ's section as to a the type of flour to use here.
- Butter: Cold and cubed helps you press it into your flour without heating it up too much as you work it. Make sure that butter is fully coated with flour so no puddles form during baking. Unsalted was used here as this is fresher than salted, however, you could absolutely substitute salted butter here.
- Ice water: Ice water helps the water not soak into the flour too much which helps the gluten form in the dough whilst giving you that flaky texture!
- Canned pumpkin: The reason we use canned versus homemade pureed pumpkin here is because canned has less moisture in it and ensures consistent results whereas using a homemade pureed pumpkin might be more closesly related to apple sauce in texture which would affect the custard filling.
- Heavy cream: Heavy cream helps give a dense and creamy texture to the custard that compliments the canned pumpkin.
- Milk: The core ingredient of any custard is the milk which gives a solid foundation for our creamy filling.
- Brown sugar: Complimenting the spice and maple syrup, brown sugar gives our pie that warm fall flavor that superfine or caster sugar would not, though you could substitute with raw sugar.
- Eggs: As well as adding structure to the pumpkin custard filling, the eggs will bind everything together so are essential.
- Maple syrup: The syrup binds in flavor between the sugar and spice alongside the pumpkin so acts to give the filling a depth of flavor. You could substitute in golden syrup in equal measure or honey.
- Pumpkin spice: The flavor powerhouse that gives the fall flavors to our pie creating an authentic result that any pumpkin pie lover will immediately recognize. See FAQ's for a homemade mix you can make yourself.
See recipe card for quantities.
Storage
The pumpkin pie is best kept refrigerated when not serving and covered and consumed within 3 days of making.
Equipment needed to make this
Rolling pin: A rolling pin will help you achieve a nice consistent pastry, however, you could substitute a wine bottle for similar results.
Pie dish: The pie dish used here is 18 cm / 7 inch which is around average, though a substitute would be a deep tart tin.
Fork: To pierce holes in your pastry before baking, you'll want to have a fork handy!
Greaseproof paper: To line your pastry before filling with baking beans.
Baking beans: Baking beans help keep your help to keep the pastry in shape as it bakes. Uncooked rice is a great substitute, but make sure you have sufficient to come right up to the edges of your crust.
Mixing bowl: A medium mixing bowl is needed for the homemade pastry and pumpkin custard filling.
FAQ's for the best Pumpkin Pie
What type of flour is best for pie in the UK?
Plain flour in the UK has a lower protein amount which contributes to the dough strength, type of crumb and texture of your pastry, in this case. Plain flour in the Unites States for example has the same level of protein as Bread flour in the UK so the best flour to use here will be 175 grams / 1 ¼ cups bread flour. This will help you ensure a flaky pastry and making it easier to shape without being flimsy which is often the feeling of unbaked dough.
Can I substitute storebought pastry for homemade pie pastry?
You can if you are short on time with shortcrust pastry being the best option to substitute for homemade flaky pastry.
What is pumpkin spice mix?
For those who cannot purchase premade pumpkin spice mix you can make your own with a combination of the following ingredients. ½ tablespoon ground cinnamon, 1 teaspoon ground ginger, ½ teaspoon ground nutmeg, ⅛ teaspoon ground star anise and ⅛ teaspoon ground cloves.
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How to make:
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 ¼ 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 ½ inch of the dough under the edges and pinching firmly.
Return the dough to the fridge for 20 minutes to chill.
Remove, pierce with a fork all over and lay greaseproof paper to cover the entire pastry.
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.
Pumpkin Pie
- Prep Time: 30 minutes
- Cook Time: 1 hour 25 minutes
- Total Time: + chill time 3 hours 15 minutes
- Yield: Serve 10
- Category: Pies & Tarts
- Cuisine: American
Description
Homemade pumpkin pie with a homemade flaky crust and pumpkin custard filling makes for a perfect holiday table addition!
Ingredients
Dough
150 grams / 1 ¼ cups plain flour
¼ teaspoon sea or kosher salt
110 grams / 3.88 ounces butter, chilled and cubed
62 milliliters / ¼ cup ice water
Pumpkin filling
425 grams / 1 15 ounce can pumpkin puree
250 milliliters / 1 cup heavy cream
125 milliliters / ½ cup milk
175 grams / ¾ cup light brown sugar
2 eggs, room temperature
1 egg yolk, room temperature
30 grams / 1 ½ tablespoons maple syrup
1 tablespoon pumpkin spice (see note)
¼ teaspoon sea or kosher salt
Instructions
Dough
- 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 ¼ 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 ½ inch of the dough under the edges and pinching firmly.
- Return the dough to the fridge for 20 minutes to chill.
- Remove, pierce with a fork all over and lay greaseproof paper to cover the entire pastry.
- 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.
Pumpkin filling
- 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
Recipe by Roamingtaste with filling adapted from delish.com
Nutrition
- Calories: 364 calories per serve
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