Pumpkin Pie
By Groceree
Also known as Thanksgiving Pumpkin Pie
A smooth, deep orange custard of pumpkin purée, evaporated milk, eggs and brown sugar warmly spiced with cinnamon, ginger, nutmeg and cloves, baked in a flaky crust. The essential Thanksgiving dessert.
Last updated
- Servings
- 10 servings
- Prep
- 30 min
- Cook
- 1 h 10 min
- Total
- 4 h 30 min
Ingredients
Pastry
plain flour250 g
butter150 g
caster sugar1 tbsp
salt½ tsp
iced water5 tbsp
Filling
pumpkin purée425 g
evaporated milk350 ml
eggs2
light brown sugar150 g
ground cinnamon1½ tsp
ground ginger1 tsp
ground nutmeg½ tsp
ground cloves¼ tsp- salt½ tsp
- double cream (optional)200 ml
Instructions
Pastry
- 01
Cube the and keep it very cold. Rub it into the , and , then bind with the and chill for 30 minutes. Roll out and line a deep 23 cm pie dish (about 4 cm deep), crimping the edge, then chill again for 20 minutes.
- 02
Heat the oven to 200°C. Line the chilled case with baking paper and fill it with baking beans, bake for 15 minutes, then lift out the paper and beans and bake for 5 minutes more.
Filling
- 03
Turn the oven down to 180°C.
- 04
Whisk the , , , , , , , and until smooth.
- 05
Pour into the warm case.
- 06
Bake for 45 to 55 minutes until set at the edges with a slight wobble in the centre.
- 07
Cool completely on a rack, about 2 hours. If using the , whip it to soft peaks and serve it with the pie.
Notes
- Use plain pumpkin purée, not pre-spiced pumpkin pie filling.
- Take it out while the centre still wobbles; overbaked, it cracks.
- Make it a day ahead and keep it in the fridge once cool; it slices better cold.
Nutrition per serving
- Calories
- 320 kcal
- Protein
- 6 g
- Carbs
- 40 g
- Fat
- 15 g
Estimated from the ingredients.
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