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American Pumpkin Pie

By PostRockandCats (GoodFood Community)
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • 10-15 minutes for the crust to rest.
  • Easy
  • Serves 8
A very traditional American Pie! I use a slightly sweet crust with shortening, but this works well with a store-bought or any kind of flaky pastry crust of your liking. Spices are to my American liking; adjust as desired. Uses a 25cm (9-inch, Unfluted Pie Dish.
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Ingredients

Filling

  • 425 grams Pumpkin Puree (canned or freshly made. If canned, make sure it's plain and not pre-seasoned)
  • 397g can of sweetened condensed milk
  • 3 egg yolks plus one large egg
  • 1 Tablespoon Cinnamon
  • 1 teaspoon ground cardamon
  • 1 Tablespoon Fresh Ginger Root, grated
  • 1 teaspoon fresh ground Nutmeg
  • 1/4 teaspoon Allspice
  • 1/4 teaspoon ground clove
  • 1 teaspoon vanilla extract
  • Heavy Pinch Salt

Crust (enough for a 9-inch/ 25cm pie dish)

  • 425 grams Pumpkin Puree (canned or freshly made. If canned, make sure it's plain and not pre-seasoned)
  • 397g can of sweetened condensed milk
  • 3 egg yolks plus one large egg
  • 1 Tablespoon Cinnamon
  • 1 teaspoon ground cardamon
  • 1 Tablespoon Fresh Ginger Root, grated
  • 1 teaspoon fresh ground Nutmeg
  • 1/4 teaspoon Allspice
  • 1/4 teaspoon ground clove
  • 1 teaspoon vanilla extract
  • Heavy Pinch Salt
  • 1 Cup plus 1 tablespoon Plain Flour
  • 1/2 teaspoon salt
  • 5 Tablespoons plus 1 teaspoon each COLD salted butter and shortening
  • 5-6 Tablespoons Ice Water
  • 1 tablespoon granulated sugar (optional)

Method

  • STEP 1
    Preheat oven to 220C.
  • STEP 2
    Prepare the crust: Combine the flour, salt and sugar. Cut the fat(s) into the flour mixture until the fat bits resemble peas in size. One Tablespoon at a time, sprinkle the water on the flour/ fat mixture, mixing with a fork each time until combined. Roll into a ball and set aside for 15 minutes.
  • STEP 3
    As the crust is resting, prepare the filling: Beat egg and yolks until smooth. Add remaining ingredients.
  • STEP 4
    When crust is ready, roll out on a well-floured surface so the crust is 1-2 cm larger than the pie pan. Transfer the crust to the dish, folding up the edges and crimping (or using whatever crust finishing method you prefer).
  • STEP 5
    Pour filling into dish and bake for 15 minutes. Turn down to 165c and cover exposed crust with foil or crust guards and bake for an additional 25-30 minutes or until a knife, when inserted 2cm from edge, comes out clean.
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