In this house, everyone loves their pumpkin pie. It is a must have during Thanksgiving and Christmas dinners. I can’t have either of these holiday dinners without it or else there would be trouble at home. It is a simple, but delicious recipe. Once you get a hang of it, you can just whip it up in no time and impress everyone.
Ingredients for Pumpkin Pie
Put some pumpkin puree, a bunch of spices, some sugar, and a few other things and you will have the best pumpkin pie you have ever had.
Ingredients List for Pumpkin Pie:
- 1 small sugar pumpkin
- 3 eggs
- 1/2 cup brown sugar
- 1/4 cup white sugar
- 1 1/2 cups table cream (18%)
- 1/2 teaspoon pure vanilla extract
- 2 teaspoons cinnamon powder
- 1 teaspoon allspice
- 1/4 teaspoon clove powder
- 1/2 teaspoon ground nutmeg
- 1 teaspoon ground cardamom
- 1 1/2 teaspoon ginger powder
- a small pinch of ground black pepper
- 1 cup cold butter cut into 1 cm cubes
- 2 1/4 cups flour
- 1 teaspoon salt
- 1 egg
- 2 1/2 tablespoons of water
- 1 tablespoon white vinegar
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The Pie Crust:
Let’s start with making the dough for the crust. This has to sit and rest for about an hour or so in the fridge, so best to make it first and let it rest. To make the crust, we need to have really cold butter. I generally cut the butter into cubes and put it back in the fridge. That ensures that when you start to make the crust, it’s still very cold. Alternatively, you can grate the butter and then put it back in the fridge to allow it to get cold and hard again.
In a large mixing bowl, add the flour, salt, and butter. Using a pastry cutter or fork, cut the butter into the flour. If you grated the butter, it’s easier to mix in. In a separate bowl, mix the egg, water, and vinegar. Once the butter is cut, add the egg and water mix. Mix everything together to form a rough dough. The idea is to just mix enough to get the dough together. You do not want to over mix it, or else the butter starts to get soft and the crust will be chewy instead of flaky.
Cover the dough in some plastic wrap, roll it into a rough ball and place it in the fridge for about one hour. This allows the butter to harden again and that’s what makes the pastry flaky. When we are ready to bake, we can get the pastry out and roll it. I have even made the pastry and left it in the fridge overnight.
Roasting the Pumpkin:
In the meantime, let’s get the pumpkin ready. I use a sugar pumpkin to make my pie. It’s small and sweet and once baked, it gets even sweeter and is perfect for a pie. Cut the pumpkin into half, remove the seeds and pith and place it cut side down on a parchment lined baking tray. Bake it for about 1 hour at 350 degrees F. Remove it from the oven and let it cool down completely. Once it’s cooled all the way, use a spoon to scrape out the pulp and discard the peel into the compost.
The Creamy Mix:
Now we are ready to make the creamy mix. In a large bowl, crack the eggs. Add the brown and white sugar. Using a whisk, mix everything together, until the eggs and sugar are foamy / creamy. Now we can add cream, vanilla extract, and all the spices. Again, using the whisk, mix so that the cream and egg are well combined and the spices evenly distributed.
Once that is done, we can add the pumpkin puree. It doesn’t have to be blended or even mashed. Just add it to the bowl as is. Using a fork, mix it into the creamy mix. This will help break the pumpkin apart. It is soft enough that it will mix well into the cream without needing to be blended. But, if you prefer a really smooth mix, you can use a hand blender at this point.
Now that our mix is ready, we can get the crust ready. Bring the pastry out of the fridge and using the palms of your hands, gently press down on the ball. Using a rolling pin, roll the pastry into a circular shape and place it into the baking dish. Gently press it into place and pour the creamy mixture into it.
Baking and Checking for Readiness:
Preheat the oven to 375 degrees F. Bake it for about 50 minutes. To test for readiness, stick a toothpick or a knife into the center. If it comes out clean, the pie is ready. If the knife comes out with some mix on it, then leave it in the oven for just a little bit longer.
Remove it from the oven and allow it to cool down before slicing to prevent it from falling apart.
Enjoy your delicious Christmas or Thanksgiving dessert warm or cold with :
- A dollop of whipped cream – fresh whipped cream is a great combination with this.
- A scoop of vanilla ice cream – serve it hot with a side of cold ice cream. As the ice cream melts, it soaks into the pie and it’s just so delicious.
- A crunchy brittle topping – take some crunchy peanut or sesame brittle, crush it, and spread it over the top. The crunch is such a scrumptious addition to the dessert.
- Top it with a meringue – make and add meringue to the top of the dessert and using a torch burn the tips. That burnt bit combined with the earthy flavours is to die for.
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Pumpkin Pie made with Fresh PumpkinCourse: DessetCuisine: CanadianDifficulty: Easy
This decadent pumpkin pie will remind you of your grandma’s pie. It’s creamy and has just the perfect amount of sweetness, fragrant spices, and a delicate flaky crust.
- Pie Filling
1 small sugar pumpkin
1/2 cup brown sugar
1/4 cup white sugar
1 1/2 cups table cream (18%)
1/2 teaspoon pure vanilla extract (optional)
2 teaspoons cinnamon powder
1 teaspoon allspice
1/4 teaspoon clove powder
1/2 teaspoon ground nutmeg
1 teaspoon ground cardamom
1 1/2 teaspoon ginger powder
a small pinch of black pepper
- Pie Crust
1 cup cold butter cut into 1 cm cubes
2 1/4 cups flour
1 teaspoon salt
2 1/2 tablespoons of water
1 tablespoon white vinegar
- The crust
- Cut the butter into cubes and place them in a bowl and back into the fridge for about 10 minutes.
- In a large mixing bowl, add the flour and salt and mix them together.
- In a separate bowl, mix together the egg, water, and vinegar.
- Remove the cut butter from the fridge and add it to the bowl with the flour. Using a pastry cutter or a fork, cut the butter into the dough. Do not mash the butter. We need to be able to see chunks of butter in the dough.
- Add the egg mixture into the bowl and using your hands, gently bring the dough together. Do not knead or over mix it. It will be crumbly and that’s what we want.
- Place it into some plastic wrap and make a rough ball out of it. Place it in the fridge for at least an hour or so. You can make it ahead and leave it in the fridge overnight.
- Cut the pumpkin into half, remove the seeds and pith and place it cut side down on a parchment lined baking tray. Bake it for about 1 hour at 350 degrees F.
- Remove it from the oven and let it cool down completely. Once it’s cooled all the way, use a spoon to scrape out the pulp and discard the peel into the compost.
- In a large bowl, crack the eggs. Add it to the brown and white sugar. Using a whisk, mix everything together, until the eggs and sugar are foamy.
- Add cream, vanilla extract, and all the spices into the bowl. Using the whisk, mix so that the cream and egg are well combined and the spices evenly distributed.
- Add the pumpkin into the bowl as is. Using a fork, mix it into the creamy mix.
- The pie
- Preheat the oven to 375 degrees F.
- Bring the pastry out of the fridge and using the palms of your hands, gently press down on the ball. Using a rolling pin, roll the pastry into a circular shape and place it into the baking dish.
- Gently press it into place and pour the creamy mixture into it. Bake it for about 50 minutes. Stick a toothpick or a knife into the center to test for readiness.
- Allow it to cool down completely before slicing. Enjoy with a dollop of whipped cream or vanilla ice cream or both.