Pumpkin Pie

Pumpkin Pie

Recipe by Head Chef Daisy
( 1 )

Warm spices and creamy filling. This is the pumpkin pie you've been waiting for. This pumpkin pie recipe delivers big flavors and textures - crispy, sweet, pumpkin spice, melts in your mouth. I'm sharing this with my secret ingredient - a bit of lemon zest! Get ready for rave reviews!

Prep Time

30 mins

Total Time

1h 30 mins

Yield

8 - 12 slices

Nutrition

250 calories

americandessertpievegetarian
Pumpkin Pie
Pumpkin Pie
Pumpkin Pie

Ingredients

  • For the pastry crust

  • 1 1/2 cups all purpose flour

  • 1/2 cup unsalted butter, cold

  • 1/2 teaspoon salt

  • 3 tablespoons cold water

  • For the pie filling

  • 2 cups fresh or canned pumpkin puree

  • 3 eggs

  • 1/2 cup brown sugar

  • 1 can evaporated milk or 1 1/4 cups heavy cream

  • 1 1/2 teaspoon ground cinnamon

  • 1/2 teaspoon ground ginger

  • 1/2 teaspoon ground nutmeg

  • 1/8 teaspoon ground cloves

  • 1/8 teaspoon black pepper

  • 1/2 teaspoon salt

  • 1/2 teaspoon lemon zest

Instructions

  1. Make the pastry crust: In a large bowl, mix the flour and salt together. Cut the butter in small pieces and rub it into the flour mixture with your hands. Finally add in the cold water, one tablespoon at a time. Mix the dough until it holds together, you can add an additional tablespoon of water if needed. This step can also be done using a food processor.
  2. Shape the pastry dough into a ball and chill for 30 minutes in the refrigerator. You can preheat the oven to 400F while the dough is chilling.
  3. Make the filling: In a large bowl, mix all the pie filling ingredients (pumpkin puree, milk or cream, brown sugar, eggs, cinnamon, ginger, nutmeg, cloves, black pepper, salt and lemon zest) using an electric mixer or by hand until well combined.
  4. Prepare your pie crust: Roll the pie dough on a lightly floured surface to about 1/8 inch of thickness. Place a 9-inch round baking pan up-side down to measure the fit of the dough into your pan. The dough should be 1-2 inches wider than the pan, if not, roll it a bit thinner. Lightly trim any uneven edges.
  5. Turn your pie dish right side up and gently remove your dough from the surface and place it into your pie dish. Carefully, press the dough down to the edges of the pie dish and use your fingers to mould ruffles around the top edges of the pie dish.
    Pumpkin Pie step 5
  6. Baking the pie: Gently pour your filling into the pie dish leaving 1/2 inch room for the pie to slightly rise. Bake in the oven for about 45 - 55 mins or until a toothpick inserted comes out clean. If your crust starts to brown too fast, you can cover the edges with foil and continue baking.
  7. Remove from oven and let cool before serving. Enjoy!

Tips

  • If you have left over filling that didn't fit in your pie dish, do not throw it away! I bake those in small ramekins for 12 - 15 mins at 400F and enjoy them as a little pumpkin pie snack
  • If you have left over pie crust dough from trimming the edges, you can use them to make little decorations that you can bake for a few minutes and set on top of your pie!
  • If you have fresh pumpkins, cut them open, clean out the guts and bake in the oven at 425F for 25 mins or until tender. Scoop out the tender fresh puree to use it for this recipe when it's cooled