Pumpkin flavoured spiced custard baked in flaky pie crust, topped with homemade whipped
cream and a sprinkling of cinnamon.
This is really one of most simplest desserts to make.
You can buy a pie crust and make the filling all in one bowl, it’ll only take you a few
minutes or if you want a challenge or you simply have more time try making your own
pie crust.
In a large sized mixing bowl measure out the flour, 1 and 2/3 of a cup and a pinch of salt.
I have a completely seperate video on how to make shortcrust pasty or pie crust if you
would like a more in depth tutorial.
Cut up cold butter into squares and place into the bowl.
This recipe calls for one part fat so this could be butter, shortening or even lard.
Use whichever you would like, or have on hand.
I find butter has the best flavour but sometimes shortening can add a better texture to the
pastry.
Make sure your butter is cold, straight out of the fridge and use a knife to cut it up
into small cubes so it is easier to manage.
Add the butter to the mixing bowl, breaking the cubes up.
The easiest and most effective thing to do here is to use clean and dry hands to work
the butter into the flour.
Sort of pressing it between your fingers, rubbing it in.
Once your pastry has a sandy texture it’s ready to be formed into a dough.
Add 2 to 3 tablespoons of ice water to the bowl and start to mix the dough through with
a knife.
Using a knife to mix works well as it cuts through the pastry as you mix.
Clump together a small amount of pastry and if it hold without breaking apart it doesn’t
need any more water.
Work the dough into a ball, sprinkle the work surface with flour and knead the pastry for
about 30 seconds until it becomes smooth.
You don’t want to work it for too long or the heat from your hands can start to melt
the butter.
Wrap the ball of dough in plastic wrap and place into the fridge for at least 30 minutes
to rest.
At this point the dough can be left in the fridge for up to a week or freeze it for the
next time you may need some pastry.
When you are ready to make the pie remove the pastry from the fridge and give it a few
minutes to come up to room temperature.
Use a rolling pin to roll the dough out to about a cm thick or third of an inch.
Place the pastry into a pie dish and use a small knife to cut off the excess pastry,
leaving a few cm over hang for decoration.
Fold the over hang of pastry under and use for fingers and thumb like I am here to shape
the dough into scalloped edges.
Place the pie crust back into the fridge for at least 30 minutes to chill, this will stop
any shrinkage while it bakes.
When the pie crust has been chilling for at least 30 minutes start to make the pumpkin
pie filling.
In a clean bowl measure out a cup of white sugar.
You can also use brown sugar here or half of each if you would prefer more of a caramel
undertone to the pie.
I like it simple so I’m just sticking with white sugar.
Next up you’ll need the spices for the pumpkin pie.
If you don’t already have a good collection of spices a quick shortcut here would be to
use pumpkin pie spice.
It’s a handful of spices with are commonly used in pumpkin pie but the only thing I don’t
like about it is every brand is different with different amounts of ingredients.
If you’re going to use it, you’ll need a couple of teaspoons, just make sure it’s
one you’ve had before and you’ve liked.
If you’re making your own you’ll need cinnamon, nutmeg, ground ginger and optionally
the smallest amount of ground cloves.
Add each to the bowl along with a pinch of salt to round out all the flavours.
All of the ingredients for the filling go straight into one bowl making so easy to make
and clean up as well.
This pie is great to make ahead of time so make it when you have a spare moment and keep
it in fridge until you need it.
Crack in two good quality medium sized eggs.
I find that two whole eggs gives the best consistency.
You can use 1 egg and 2 egg yolks if you would like a heavier creamier pie but it can be
a little over powering.
Many recipes state that using egg yolks rather than 2 whole eggs will stop the pie from getting
a large crack through the middle but this is caused by the pie over baking so as long
as you keep a good eye on it you shouldn’t have a problem.
Use a whisk to mix the ingredients together until well combined and there are no longer
any lumps.
Finally add the pumpkin puree, canned of homemade.
I’m using canned but I would have liked to use homemade if pumpkins were in season
where I live.
If your making homemade just bake pumpkin in the oven until soft, puree in a blender
and you have pumpkin puree.
Also you’ll need 1 and 1/3 cups of light cream, evaporated milk, or half and half.
I would recommend light cream but use whatever you have on hand.
Use the whisk to mix everything together until you are left with a smooth and creamy custard.
Remove the pie crust from the fridge and pour in the pumpkin pie filling.
Make sure it has a small amount of room at the top as it will expand while baking.
Place into a 230 C or 450 F oven and immediately turn the temperature down to 170 C or 325
F. Bake for about 50 minutes to an hour or until the centre of the pie only slightly
jiggles.
Baking at a higher temperature first sets the pastry so it keeps its shape and the lower
temp helps to cook the filling evenly.
Leave to cool completely before transferring to the fridge for at least a few hours.
Serve your pumpkin pie chilled with a dollop of homemade whipped cream and sprinkling of
cinnamon.
I hope you enjoyed this recipe, let me know if you are going to give it a try.
Thank you for watching and I will see you in my next video.