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.
Keyword easy pumpkin pie recipe, Pumpkin pie, pumpkin pie recipe
Prep Time 30minutes
Cook Time 45minutes
Chilling time 3hours
Total Time 4hours15minutes
Author Alida Ryder
For the pastry
2cups flourplus more for rolling
3/4cupunsalted butter chilled, cut into cubes
2tablespoonsice waterplus more if needed
For the filling
1 1/2cupspumpkincooked and pureed
1cuplight brown sugar
1 1/2cupsevaporated milk
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.