We use cookies
We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.
By clicking "Accept", you agree to our use of cookies.
Our cookie policy.
Pumpkin pie
0 Likes
Prep Time:
145 minutes
145 minutes
Cook Time:
70 minutes
70 minutes
Total Time:
215 minutes
215 minutes
Iconic Pumpkin Pie, a Thanksgiving staple.
Ingredients:
- 59.40 gm brown sugar
- 10.00 gm cornflour
- 165.00 ml evaporated milk
- 312.50 ml cold mashed Kent pumpkin (see note)
- 54.00 gm maple syrup
- Icing sugar, to serve
- Whipped cream, to serve
- 375.00 ml plain flour
- 53.75 gm caster sugar
- 125g butter, chilled, chopped
- 1 egg yolk
- 20.00 gm iced water
Instructions:
- Prepare Pastry: Combine flour, sugar, and butter in a food processor and blend until the mixture resembles fine breadcrumbs. Add the egg yolk and iced water, and process until the dough just starts to come together. Transfer the pastry onto a lightly floured surface, knead until it's smooth, shape it into a disc, cover with plastic wrap, and refrigerate for 30 minutes.
- Preheat your oven to 200°C/180°C fan-forced and place an oven tray inside. Grease a 4cm-deep, 20cm (base) round pie dish. Roll out pastry dough between 2 sheets of baking paper until it fits the dish (about 30cm). Line and trim the dish with the pastry, creating a decorative edge. Chill in the fridge for 15 minutes. Line the pastry with baking paper and fill with ceramic pie weights or uncooked rice. Bake for 10 minutes, then remove the paper and weights/rice and bake for 10-12 more minutes until the pastry is golden. Cool before using.
- Preheat oven to 180°C/160°C fan-forced. Mix brown sugar and cornflour in a medium bowl. Add eggs, evaporated milk, pumpkin, maple syrup, and mixed spice. Pour mixture into pastry case. Bake for 45 to 50 minutes until filling is set. Let it cool, then refrigerate for 1 hour until chilled. Dust pie with icing sugar and serve with whipped cream.