Pumpkin Pie
Homemade pumpkin pie with a homemade flaky crust and pumpkin custard filling makes for a perfect holiday table addition!
Servings 10
Calories 364kcal
Ingredients
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 / 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 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.
- Enjoy!
Video
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, ? teaspoon ground star anise and ? 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.
Nutrition
Calories: 364kcal