Pumpkin Pie

Servings: 8 Total Time: 1 hr 44 mins Difficulty: Beginner
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A classic dessert with a spiced, creamy pumpkin filling nestled in a flaky, buttery crust.

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Pumpkin Pie

Author: Lorraine Cauchi Cooking Method: Cuisine: Courses: Recipe Keys: Cold Meat & Poulty
Difficulty: Beginner Prep Time 45 mins Cook Time 59 mins Total Time 1 hr 44 mins
Cooking Temp: 178  C Servings: 8
Best Season: Fall

Ingredients

Pumpkin Pie Filling:

Sweet Shortcrust Pastry:

Whipped Cream:

Method

Pie Crust:

  1. Roll out pastry and transfer to a butter greased pie dish. Cover with clingfilm and refrigerate for 1 hour.

  2. Preheat oven to 220C/425F.

  3. Cover the chilled pie crust with baking paper and fill 3/4 full with dry beans. Bake for 17 minutes.

  4. Remove pie weights, prick the bottom with a fork, brush the base with egg white and place back in the oven for 5 minutes or until the center looks dry and the edges slightly browned.

  5. Cool completely to room temperature before adding the filling.

Pumpkin Pie FIlling:

  1. In a large mixing bowl, with a hand balloon whisk mix the together pumpkin puree, egg and yolks, both sugars, vanilla essence, spices and salt until well combined.

  2. Add evaporated milk and whisk until blended and all of the bubbles are gone from batter.

  3. Pour into cooled crust.

  4. Reduce oven temperature to 180C/350F and bake 50-60 minutes until pie is nearly set. It should be set around the edges and slightly giggly in the center, like a cheesecake.

  5. Cool completely. Serve with whipped cream. If not serving on the same day keep refrigerated.

  6. Enjoy!