Pumpkin Pie Recipe

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.

30 thoughts on “Pumpkin Pie Recipe

  1. I can't wait to give this recipe a try. I've been longing for a great pumpkin dessert. I am glad you included homemade pie crust as well. Love your channel. XOXO

  2. Last time I made a pumpkin pie was like four years ago..it did not go well. The pie filling got everywhere and it burned…I normally really good at baking but this pie is my nemesis

  3. “One of the most simplest desserts” 😳 You’re a brilliant cook, but your grammar leaves much to be desired, I’m afraid 😉

  4. I.m a french Canadian living in Australia, I really missed eating pumpkin pie. Thank you for the recipe, you made my day!!!

  5. Ummm…. In the video you said 1 2/3 cup of flour for the pie crust, and in your directions list you wrote 2 1/3 cups of flour. It also says to add sugar, but in the video you don't put sugar? What do I do, follow you or your directions?

Leave a Reply

Your email address will not be published. Required fields are marked *