Pumpkin Pie Recipe
I’m sharing with you how to make a classic Pumpkin Pie recipe, perfect for serving for Thanksgiving dinner or any other time.
So if you would like to learn how to make Pumpkin Pie from scratch then just follow this easy Pumpkin Pie Recipe.
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ABOUT
Hi I’m Carina, thank you for watching one of my videos! I’m a professionally trained Chef, amateur food photographer, and a lover of creating videos! Food, cooking, and baking is my passion, time spent in the kitchen is my favourite thing to do. I love creating recipes just as much as making old classics. If you’re wanting to learn how to cook I’m here to teach you, from easy and simple recipes to others that are more advanced. If you have any requests for recipes you would like to see on my channel let me know. Happy cooking!
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EQUIPMENT FOR THIS RECIPE
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PUMPKIN PIE RECIPE
Ingredients
2 1/3 Cups Flour
1 tsp Salt
1 Cup Butter
2-3 Tbsp Ice Water
1 Cup Sugar
1 tsp Cinnamon
1/2 tsp Nutmeg
1/2 tsp Ground Ginger
1/2 tsp Salt
2 Eggs
2 Cups Pumpkin Puree
1 1/3 Cups Evaporated Milk | Light Cream | Half and Half
Whipped Cream and Cinnamon for serving
Instructions
Add the flour, salt and sugar if using to a large mixing bowl.
Cut the butter into small cubes and add to the mixing bowl.
Use clean dry hands to rub the butter into the flour until it resembled sand.
Spoon in a few tablespoons of ice water and mix the pastry with a knife.
Form the dough into a ball and knead for 30 seconds on a floured surface until smooth.
Wrap the pastry in plastic wrap and place in the fridge for at least 30 minutes to rest.
When you are ready to roll out the pastry, remove it from the fridge and leave for 5-10 minutes to warm up before rolling out.
Place the pastry into a pie dish and use a small knife to cut away the excess so there is a small over hang of about 1/2 an inch.
Use your fingers and thumb to fold the excess pastry under and create a scalloped edge. Place the pie crust into the fridge to rest.
In a clean bowl add the sugar, spices and eggs. Whisk to combine until there are no longer any lumps.
Add the pumpkin puree, cream or evaporated milk and whisk until you are left with a smooth and creamy custard.
Once the pie has been chilling for at least 30 minutes remove it from the fridge and pour in the pie filling.
Place into 230C or 450F oven and immediately turn the temperature down to 170C or 325F. Bake for about 50 minutes to an hour until the center of the pie only slightly jiggles.
Leave to cool completely until transferring to the fridge for at least a few hours.
Serve cold with a dollop of homemade whipped cream and a sprinkling of cinnamon.
Notes
If you are using homemade pumpkin puree, cut a pumpkin in half and bake face down for around 40 minutes at 200C or 400F until soft. Leave to cool before scooping out the flesh and blending.
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