Easy Pumpkin Pie
This Easy Pumpkin Pie features a flaky homemade crust and silky spiced pumpkin filling, ideal for fall gatherings.
Ingredients
Crust
- 200 g plain flour
- ½ tsp salt
- 1 tsp sugar
- 113 g cold unsalted butter cubed
- 4 –6 tbsp ice water
Filling
- 425 g pumpkin puree 1 can
- 135 g brown sugar
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground cloves
- ¼ tsp ground nutmeg
- ½ tsp salt
- 2 large eggs
- 375 ml evaporated milk 1 can
Instructions
Crust
- In a bowl combine flour, salt and sugar. Rub in cold cubed butter until mixture resembles fine breadcrumbs.
- Stir in ice water, one tablespoon at a time, until dough just comes together. Shape into a disc, wrap and chill for 30 minutes.
Blind Bake
- Preheat oven to 220°C (200°C fan). Roll dough and line a 23 cm pie pan. Freeze shell for 10 minutes. Line with baking paper and pie weights, bake 15 minutes. Remove weights and paper, bake 5 minutes more until pale gold.
Filling & Bake
- Lower oven to 175°C (160°C fan). Whisk pumpkin puree, brown sugar, spices, salt, eggs and evaporated milk until smooth.
- Pour filling into hot crust. Bake at 220°C for 15 minutes, then reduce to 175°C for 40–45 minutes until edges are set and center jiggles slightly.
- Cool on a wire rack for at least 2 hours before slicing.
Notes
Make sure to chill the dough for a full 30 minutes for a flaky crust.
If the pie cracks, bake at 10°C lower during the second stage to minimize surface fissures.
Leftover slices can be frozen for up to 1 month; thaw overnight in the refrigerator before reheating.
Nutrition
Serving: 1sliceCalories: 340kcalCarbohydrates: 38g
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