Pumpkin pie, a smooth and creamy dessert, perfectly flavored with warm fall spices like cinnamon, nutmeg, and cloves. This classic treat combines a velvety texture with rich, comforting flavors, making it a must-have for any autumn gathering or holiday feast.
Ingredients
- For the Crust:
- 210g all-purpose flour
- 1 pinch of salt
- 140g unsalted butter, chilled and diced
- 1 tbsp sugar
- 75 ml ice-cold water
- For the Filling:
- 425g canned pumpkin puree
- 3 large eggs
- 250g sugar (bourgeoise or granulated)
- 15g cornstarch
- 1 pinch of salt
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/8 tsp ground clove
- 240ml heavy cream (whipped to a creamy texture)
- 60ml whole or semi-skimmed milk
- To Serve:
- Fresh whipped cream
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Instructions
For the Crust:
- In a bowl, combine flour and salt.
- Add diced butter and mix until the mixture becomes crumbly.
- Stir in sugar and mix thoroughly.
- Gradually add ice-cold water, mixing first with a wooden spoon, then by hand to form a dough ball.
- Wrap the dough in cling film and refrigerate for 30 minutes.
- Preheat the oven to 220°C and grease a 23 cm diameter, 5 cm deep baking pan.
- Roll out the chilled dough into a 33 cm circle and transfer to the pan, smoothing the edges.
- Cover the dough with parchment paper, add ceramic baking beads or dried beans, and bake for 10 minutes.
- Remove the beads and paper, then bake for an additional 5 minutes. Set aside.
- Lower oven temperature to 190°C.
For the Filling:
- In a bowl, combine pumpkin puree, eggs, and sugar.
- Add cornstarch, salt, spices, whipped cream, and milk, mixing until smooth.
- Pour the mixture into the pre-baked crust.
- Bake for 35-40 minutes, covering the edges with foil halfway through if they brown too quickly.
- Let the pie cool on a wire rack for at least 3 hours.
To Serve: Enjoy plain or with a dollop of whipped cream.
This easy, homemade pumpkin pie recipe features a flaky crust and a creamy, spiced filling—perfect for holiday gatherings!
