Pumpkin pie recipe

Details

• Cuisine: American
• Recipe Type: Pie
• Difficulty: Medium
• Preparation Time: 55 mins
• Cooking Time: 55 mins
• Serves: 8

Step-by-step

To make the pie shell:

1. In a stand mixer fitted with the paddle attachment, combine the flour, sugar, and salt.
2. Blend in the butter on low speed. Add the water gradually.
3. Stop the mixer before the dough comes together (use your hands to check the moisture content).
4. Form the dough into a ball (or two equal balls if making a double crust), flatten into a disk, wrap with cling film, and refrigerate for at least 30 minutes.
5. Place the chilled disk of dough on a lightly floured surface. Using floured hands, flatten the dough slightly.
6. Dust the rolling pin with flour, and roll from the centre outward using light, even pressure. Roll until the dough is about 6 millimetres (1/4 inch) thick and 25–28 centimetres (10–11 inches) in diameter.
7. Drape the pastry over the rolling pin and place it in a pie plate. Press firmly into the bottom and sides of the pan.
8. Crimp the edges using the side of your forefinger and thumb, or the tines of a fork to press down along the edge.
9. Place the pie shell in the freezer for 10 minutes (or chill in the refrigerator for 30 minutes).
10. Preheat the oven to 220°C (425°F/Gas Mark 7).
11. Remove the pie shell from the freezer or refrigerator and prick it all over with a fork.
12. Place a sheet of foil or baking paper in the pie shell and fill with pie weights, dried beans, or rice.
13. Place the shell in the oven and bake for 12 minutes. Remove from the oven and remove the foil or parchment and weights.

To make the pie:

1. Reduce the oven temperature to 190°C (375°F/Gas Mark 5).
2. In a large bowl, combine the pumpkin purée, cream, eggs, both sugars, and spices.
3. Pour the mixture into the pie shell and bake until the centre is just set, 35–40 minutes.
4. Let the pie cool completely before slicing.