pumpkinpie

Finally, October! This is my favourite time of year. Colours are changing, the food is incredible and frumpy jumpers are back in fashion (high five). That’s not to mention Halloween and Canadian Thanksgiving* both falling in the same month… there’s just too much going on here I can’t even.

But my favourite thing of all has got to be the pumpkin pie that goes hand in hand with the holiday season. I mean… it is just magical. Whoever thought of whizzing up some pumpkin, sweetening it and baking it inside a flakey pie crust must have been a truly incredible individual. If only we could have been friends, happy go lucky pie eating friends.

Anyway, this pie means business and if you hadn’t realised it was Autumn yet this will slap you in the face with its almighty goodness and you’ll be changed out of those shorts and into that turtle neck before you can say turkey.

*real holiday.

pumpkin-pie

Classic Pumpkin Pie

Makes one deep 9″ pie

For the pastry:
250g all-purpose flour
125g unsalted butter, cold and cut into small cubes
60g icing sugar
Pinch of salt
2 egg yolks
Splash of milk

For the filling:
1 can pumpkin purée
1 can condensed milk
1 teaspoon vanilla bean paste, or extract
4 eggs
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon nutmeg
1/8 teaspoon ground cloves
Pinch of salt

Extras:
Raw pecans
Cream

You’ll need:
A deep 9″ pie pan


To make the pastry, add the flour, icing sugar, salt and butter to a food processor and pulse until it resembles bread crumbs. Add the egg and a splash of milk, and pulse again until it just comes together. Tip out onto a floured surface and roll out to a couple of inches larger than your pie pan.

Flour the pastry well and roll it up over the rolling pin. Unroll and drape it over the pie pan and gently press in the sides. Leave about an inch or so of pastry hanging over the edges. Whack that bad boy in the fridge for 15 minutes whilst you preheat the oven to 180°c.

After chilling the pastry, line with parchment paper and fill with baking beans. Blind bake in the oven for 30 minutes.

Whilst it’s baking, make the filling by whisking together all of the ingredients. Once the pie crust has blind baked remove from the oven and pour in the filling mixture. Turn the oven down to 160°c and bake the pie for around 55 minutes, or until the filling is firm but still wobbles slightly in the centre. Once cooled slightly you can use a knife to cut away the excess pie crust.

Decorate with raw pecans, slice and enjoy with cream.

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5 thoughts on “Classic Pumpkin Pie

  1. juliecrombe says:

    That looks delicious!
    Please check out my blog and let’s follow each other!
    http://www.juliecrombe.com

  2. I might have died just now. That’s the most beautiful pumpkin pie I’ve ever seen! I’ll probably use this recipe like 7 times this year.

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