Pumpkin Pie

There is nothing quite like a slice of the classic and beloved Pumpkin Pie. With a flaky crust and pumpkin pie custard center, this is definitely best served with little whipped cream and is perfect regardless of whether it's the holidays or just a gray Fall day.

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. This 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: This compliments the spice and maple syrup, giving our pie that warm fall flavor that superfine or caster sugar would not. You could substitute with raw sugar or a mixture of brown or superfine 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 between the sugar and spice alongside the pumpkin, so adds 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.

How to make Pumpkin Pie:

Step 1: Begin your pastry: Place the flour and salt into a bowl, stirring and then incorporating the cubed butter until it resembles large breadcrumbs.

Step 2: Ice water: Pour in ice water to form your dough until it holds together.

Step 3: Chill: Shape into a disc, cover and chill for 1 hour to rest.

Step 4: Roll out: On a lightly floured surface and to ¼ inch thickness and large enough to fit into your pie dish.

Step 5: Press and shape: Press the dough into your pie dish, trim the edges and shape the edges to your preference.

Step 6: Chill and bake: Chill the dough and pierce. Parbake with rice or baking beans before removing and baking until golden.

Step 7: Filling: Blend all the ingredients for the filling until smooth and pour into the crust.

Step 8: Bake: Until slightly jiggly in the center.

Step 9: Cool and chill: Cool the pie and chill for several hours.

Step 10: Decorate and serve: Top with whipped cream (if you prefer), slice up and serve. Enjoy!

FAQ's for the best Pumpkin Pie

More pies you'll love

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Sweet Potato Pie

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Pumpkin Pie

Sylvie Taylor

Homemade pumpkin pie with a homemade flaky crust and pumpkin custard filling makes for a perfect holiday table addition!

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr 25 minutes mins

Chill time 1 hour hr

Total Time 2 hours hrs 55 minutes mins

Course Dessert

Cuisine American

Servings 10

Calories 364 kcal

Ingredients

  

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Dough

• 150 grams / 1 ¼ cups plain flour
• ¼ teaspoon sea salt
• 110 grams / 3.88 ounces butter chilled and cubed
• 62 grams / ¼ cup ice water

Pumpkin filling

• 425 grams / 1 x 15 ounce can pumpkin puree
• 227 grams / 1 cup heavy cream
• 120 grams / ½ cup milk
• 175 grams / ¾ cup light brown sugar
• 110 grams / 2 large eggs room temperature
• 18 grams / 1 large 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 a 18 cm or 7 inch 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.
• Enjoy!

Notes

• Using storebought pastry: You can if you are short on time, store bought shortcrust pastry is the best substitute for homemade flaky pastry.
• Make your own pumpkin spice mixture: ½ tablespoon ground cinnamon, 1 teaspoon ground ginger, ½ teaspoon ground nutmeg, ⅓ teaspoon ground star anise and ⅓ teaspoon ground cloves.
• Maple syrup: The syrup binds between the sugar and spice alongside the pumpkin, so adds depth of flavor. You could substitute in golden syrup in equal measure or honey.
• Canned pumpkin: The reason we use canned versus homemade pureed pumpkin here is because canned has less moisture in it. This ensures consistent results whereas using a homemade pureed pumpkin might be more closely related to apple sauce in texture which would affect the custard filling.
• Brown sugar: This compliments the spice and maple syrup, giving our pie that warm fall flavor that superfine or caster sugar would not. You could substitute with raw sugar or a mixture of brown or superfine sugar.
• 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.
• Pie dish: The pie dish used here is 18 cm or 7 inches which is around average. You could substitute with a deep tart tin.
• Best stored: When not serving, it is best kept covered in the fridge and consumed within 3 days of making.

Recipe by Roamingtaste with filling adapted from delish.com

Nutrition

Calories: 364kcal

Keyword custard, fall dish, pie

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