22min 4 ppl
Pumpkin Pie
74 minutes
4 people
Hardover 60 min or 12+ steps
74 min · 5 steps
Hard: over 60 min or 12+ steps
380 kcalper person
Protein 7g
Carbs 50g
Fats 16g
About this dish
A silky spiced pumpkin custard baked in a crisp pastry shell - the warm, cinnamon-scented centrepiece of a Thanksgiving table.
Allergy Info
Dairy, Gluten, Eggs
Diet Info
Vegetarian
Ingredients
Dairy & Eggs
- Unsalted buttercold and cubed115 g
- Eggs2
Tins & Jars
- Pumpkin puree425 g
- Sweetened condensed milk380 g
Dried Goods
- Plain flourfor the pastry190 g
Spices & Seasonings
- Salt0.5 tsp
- Ground cinnamon1 tsp
- Ground Ginger0.5 tsp
- Ground cloves0.25 tsp
- Nutmeg0.25 tsp
Utensils
- Rolling pin
- Deep Pie Dish
- Mixing bowl
- Whisk
Method
1
Rub the cold butter into the flour and salt until it resembles fine breadcrumbs, then bind with iced water into a firm dough, wrap and chill for 30 minutes.
Approx. 10 minutes
2
Roll out the chilled dough and use it to line a deep pie dish, trimming the excess, then chill again.
Approx. 8 minutes
3
Whisk the pumpkin puree, eggs, sweetened condensed milk, cinnamon, ginger, cloves and nutmeg together until smooth.
Approx. 6 minutes
4
Pour the pumpkin filling into the chilled pastry case.
Approx. 2 minutes
5
Bake at 180°C until the edges are set and the centre has a gentle wobble.
Approx. 48 minutes
