Member recipe

American Pumpkin Pie

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Cooking time

Prep: 15 minutes Cook: 45 minutes 10-15 minutes for the crust to rest.

Skill level

Easy

Servings

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)

  • 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

  1. Preheat oven to 220C.

  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.

  3. As the crust is resting, prepare the filling: Beat egg and yolks until smooth. Add remaining ingredients.

  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).

  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.

BBC GoodFood Magazine

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