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American Pumpkin Pie
Serves 8
Easy
Prep:
Cook:
10-15 minutes for the crust to rest.
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.
Skip to 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.
