American Pumpkin Pie
- Preparation and cooking time
- Prep:
- Cook:
- 10-15 minutes for the crust to rest.
- Easy
- Serves 8
Skip to ingredients
Ingredients
Filling
- 425 grams Pumpkin Puree (canned or freshly made. If canned, make sure it's plain and not pre-seasoned)
- 397g can of sweetened condensed milk
- 3 egg yolks plus one large egg
- 1 Tablespoon Cinnamon
- 1 teaspoon ground cardamon
- 1 Tablespoon Fresh Ginger Root, grated
- 1 teaspoon fresh ground Nutmeg
- 1/4 teaspoon Allspice
- 1/4 teaspoon ground clove
- 1 teaspoon vanilla extract
- Heavy Pinch Salt
Crust (enough for a 9-inch/ 25cm pie dish)
- 425 grams Pumpkin Puree (canned or freshly made. If canned, make sure it's plain and not pre-seasoned)
- 397g can of sweetened condensed milk
- 3 egg yolks plus one large egg
- 1 Tablespoon Cinnamon
- 1 teaspoon ground cardamon
- 1 Tablespoon Fresh Ginger Root, grated
- 1 teaspoon fresh ground Nutmeg
- 1/4 teaspoon Allspice
- 1/4 teaspoon ground clove
- 1 teaspoon vanilla extract
- Heavy Pinch Salt
- 1 Cup plus 1 tablespoon Plain Flour
- 1/2 teaspoon salt
- 5 Tablespoons plus 1 teaspoon each COLD salted butter and shortening
- 5-6 Tablespoons Ice Water
- 1 tablespoon granulated sugar (optional)
Method
- STEP 1Preheat oven to 220C.
- STEP 2Prepare the crust: Combine the flour, salt and sugar. Cut the fat(s) into the flour mixture until the fat bits resemble peas in size. One Tablespoon at a time, sprinkle the water on the flour/ fat mixture, mixing with a fork each time until combined. Roll into a ball and set aside for 15 minutes.
- STEP 3As the crust is resting, prepare the filling: Beat egg and yolks until smooth. Add remaining ingredients.
- STEP 4When crust is ready, roll out on a well-floured surface so the crust is 1-2 cm larger than the pie pan. Transfer the crust to the dish, folding up the edges and crimping (or using whatever crust finishing method you prefer).
- STEP 5Pour filling into dish and bake for 15 minutes. Turn down to 165c and cover exposed crust with foil or crust guards and bake for an additional 25-30 minutes or until a knife, when inserted 2cm from edge, comes out clean.
