This pumpkin pie recipe is easy and delicious. Spiced with cinnamon, cardamom and ginger and baked on a homemade crust, it’s the perfect fall dessert.
How to make pumpkin pie
- Making your own crust is the first step to making a delicious pie. My recipe is easy and the end result is almost like shortbread which is the perfect partner for the rich, spiced filling.
- Use warming spices that compliment the sweet pumpkin. Pumpkin spice mix is fine but if you really want a special pie, blend your own. I love using cinnamon, cardamom, ginger and all spice along with vanilla.
- Bake the filling until just set. The middle should still have a little jiggle to it. The filling will set completely in the fridge. This will result in a pie that is creamy and not overbaked.
- Serve with LOTS of whipped cream. It’s just not the same without whipped cream. I like using Mascarpone with heavy/whipping cream.
Should pumpkin pie be refrigerated?
As the filling is custard-based, it needs to be refrigerated. This also allows the filling to set completely.
Freezing and making ahead
- Make ahead: Pumpkin pie can be made and baked up to 3 days ahead. Allow the baked pie to cool completely then wrap in a few layers of plastic wrap and refrigerate. Remove from the fridge an hour before serving.
- Freezing: The components of pumpkin pie freeze well although I think it is much better when it hasn’t been frozen. To freeze, bake and cool the pie completely then wrap in a few layers of plastic and foil. Freeze for up to 3 months. Allow to thaw completely in the fridge, uncovered. This will take up to 12 hours.
For the pastry
- 2 cups flour plus more for rolling
- 3 tablespoons sugar
- 1/4 teaspoon salt
- 3/4 cup unsalted butter chilled, cut into cubes
- 1 egg yolk
- 2 tablespoons ice water plus more if needed
For the filling
- 1 1/2 cups pumpkin cooked and pureed
- 1 cup light brown sugar
- 3 eggs
- 1 1/2 cups evaporated milk
- 2 tsp cinnamon
- 1 tsp ground cardamom
- 1 tsp ground ginger
- 1/2 tsp allspice
- 1 tsp vanilla xxtract
- Combine the flour, sugar and salt in a large mixing bowl.
- Add the butter and mix with your fingers until the mixture resembles coarse breadcrumbs.
- Add the egg yolk and ice water and work that in with your hands. Check the consistency of the dough by squeezing a small amount together between thumb and forefingers: You want there to be just enough moisture to bind the dough so that it holds together without being too wet or sticky.
- If it's still crumbly, add a little more ice water, 1 teaspoon at a time. When you get it to the right consistency, shape the dough into a disk and wrap it in plastic. Put it in the refrigerator and chill for at least 30 minutes.
- Pre-heat the oven to 200°C/400°F.
- In a mixing bowl, combine all the filling ingredients and mix well.
- Roll out the pastry to fit into a suitable pastry dish and transfer to the dish. Cut off the excess.
- Pour the Pumpkin mixture into the pastry case.
- Place the pie in the oven. Bake for 10 minutes then turn the temperature down to 170°C/340°F and continue baking for 25-30 minutes. The edges of the pie should be just set with the middle still slightly jiggly.
- Remove from the oven and allow to cool to room temperature. Place in the fridge and allow to chill completely.
- Serve with sweetened whipped cream.