I made so many different versions of pumpkin pie. And they are lovely. There’s something very festive about making your own pumpkin puree. However, this version uses canned pumpkin which I find makes the flavour richer, bolder and more traditional. This is our favourite version.
Pumpkin Pie
Servings
4
servingsPrep time
30
minutesCooking time
40
minutesCalories
300
kcalIngredients
- For the Pastry:
¾ cup plus 1 tbsp flour
1 stick butter, unsalted and straight from the fridge, cut into 16 cubes
1 tbsp sugar
½ tsp fine salt
¼ cup cold tap water
- For the Pie:
15 oz can of pure pumpkin
14 oz can sweeten condensed milk
2 eggs, lightly beaten
¼ tsp kosher salt
1 ½ tsp cinnamon
½ tsp ginger
½ tsp nutmeg
1/8 tsp cloves
Directions
- Making the Blind-baked Pie Crust:
- Add flour, sugar, and salt to a bowl of your stand mixer and combine them together. Add butter pieces and mix with a paddle attachment until coarse crumbs form (just a minute or two.) Add water and mix for just about 15 -30 seconds until the dough comes together. Fold the dough a couple of times (better technique than simply kneading it and making it tough.)
- Roll the dough into a large circle around 12-13 inches. Use lots of flour to prevent sticking. Transfer the dough to your pie dish and crimp the edges. Cover with plastic and refrigerate for at least 1 ½ hours.
- Once the dough is chilled, preheat the oven to 425. Set the wire racks to the lower third of the oven.
- Line the refrigerated and shaped pie crust with parchment or aluminum foil. Fill with pie weights; I use and reuse beans, but keep in mind they are not suitable for cooking later. Place this on a large-rimmed baking sheet (so you don’t break the crust moving it in and out of the oven.)
- Bake for 12-14 minutes until just starting to turn golden. Remove from the oven. Lift out the pie weights, parchment, and foil carefully.
- Place back into the oven for another 10 minutes or so until dry and a bit golden. We are baking this almost all the way, until lightly golden and firm, to prevent any chance of sogginess. Your crust won’t cook much once you add the filling.
- Cool the crust slightly before filling, however, you don’t need to cool it all the way.
- For the Pie:
- Combine all the pie ingredients together except the eggs and whisk well. Add lightly beaten eggs and stir them well into the pie batter. The idea is to not whip the eggs by whipping too much air into the dough (which will cause bubbles and/or cracking.) So combine them well but gently.
- Pour the batter into the prepared crust and bake for 15 minutes, still at 425 degrees Fahrenheit. After 15 minutes, without opening the oven reduce the heat to 350 and bake for additional 35 minutes. The pie should be done after 50 minutes at those temperatures, however, feel free to insert a butter knife 1 inch from the edge – when it comes out clean, your pie is done.
- Cool the pie and serve with fresh whipped cream and/or ice cream.
