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Pumpkin Pie

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A classic dessert with a spiced, creamy pumpkin filling nestled in a flaky, buttery crust.

Cooking Method
Cuisine
Courses
Difficulty Beginner
Time
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:
  • 1 Tin (425g/15oz) Pumpkin Puree
  • 1 Large Egg plus 3 egg yolks, room temperature
  • ½ Cup Light Brown Sugar
  • ¼ Cup Granulated Sugar
  • 1 Tsp Ground Cinnamon
  • 1 Tsp Ground Ginger
  • ½ Tsp Ground Nutmeg
  • Tip of Teaspoon Ground Cloves
  • ½ Tsp Salt
  • 1 Tsp Vanilla Essence
  • 350ml Evaporated Milk, room temperature
  • 1 Egg White, (to brush inside hot crust)
  • 9 Inch Tart Pan or Pie Dish 1½ inch deep
    • Sweet Shortcrust Pastry:
  • 300g/10.6oz Plain Flour
  • 150g/5.3oz Salted Butter
  • 50g/1.76oz Icing Sugar
  • 2 Egg Yolks
  • 3 Tbsp Milk
  • Butter, Eggs and Milk are to be cold from the fridge.
  • Sift the flour and icing sugar together, add cubes of butter and mix until coarse crumbs form with some pea-sized pieces then stop mixing.
  • Mix the egg yolks and milk together.
  • Add to pastry crumbs and mix just until a dough forms.
  • Press together to form a ball, cover in clingfilm and refrigerate for 1 hour before using.
    • Whipped Cream:
  • 280ml Elmlea Double Cream ((heavy cream))
  • 1 Tbsp Icing Sugar
  • 1Tsp Vanilla Essence
  • Whisk cream until it starts to thicken then sift in icing sugar and add vanilla essence.
  • Continue whisking until stiff. Place in an airtight container until ready to use.
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.

    6. Pumpkin Pie FIlling:

  6. 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.

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

  8. Pour into cooled crust.

  9. 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.

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

  11. Enjoy!

Read it online: https://lollyskitchen.com.mt/recipe/pumpkin-pie/