Classic Pumpkin Pie

Updated: Nov 14, 2019

We all know when Autumn is officially here - Starbucks, and every other coffee shop rolls out a pumpkin spice latte. Patisseries are baking pumpkin muffins, cupcakes, and loaves. Every restaurant pastry chef features a seasonal pumpkin cheesecake - you get the idea.

Fall is here.

And I am here to pay tribute to the recipe that inspired them all - A classic pumpkin pie.

For the crust -

320g all-purpose flour

213g butter

1 tbs sugar

1 tsp salt

120g cold water

1. Combine all dry ingredients, grate in cold butter with a cheese grater

2. In a stand-up mixer, with the paddle attachment, mix in butter until it resembles sand

3. Pour in the cold water and mix until the dough comes together - do not over mix because your crust will be tough!

4. Allow the dough to rest 20 minutes under a damp cloth before rolling out for pie shells.

5. After resting, flour your work surface and roll out your dough to 3mm thick. Gently drape over your pie tin.

6. Gently lower the edges of the pie dough into the tin and press the dough into all the corners.

7. trim the edges off the pie shell, and crimp the edges with your fingers, dock the bottom of the crust with a fork (poke some holes!)

8. Weight down the pie crust with baking beans, I place a double layer of plastic first and then fill the shell with the beans.

9. Bake at 375C for 20 minutes - the crust should be pale but cooked through.

For the filling -

2 large eggs

425g canned pumpkin

250g evaporated milk

2 tbs all-purpose flour

150g brown sugar

1 tsp ginger

1 tsp nutmeg

1 tsp cinnamon

1 pinch cloves

pinch salt

1 tsp vanilla extract

1. Put everything together in a bowl and whisk together.

2. Pour into your pie crust.

*tip - make sure the pie crust has cooled before filling! this will ensure it stays flaky and crisp.

3. Bake your pie at 325C for 40-50 minutes - pie should have a very slight jiggle, but mostly set.

4. Cool completely before serving

Happy pumpkin season everyone!

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