Whether you’re celebrating Halloween, Thanksgiving or simply just autumn, this Pumpkin Pie is delicious.

 

Here's what you'll need...

For Pie Dough

  • 350g Plain Flour
  • 1 Egg + 1 Yolk
  • 1 Tsp Salt
  • 185g Unsalted Butter, cubed

For Pumpkin Pie Filling

  • 2 Small Pumpkin
  • 1 Cup of Evaporated Milk
  • 1/3 Cup Maple Syrup
  • 1/2 Cup Sugar
  • 2 Eggs, whisked
  • 1 Tsp Cinnamon Powder
  • 1 Tsp Ground Ginger
  • 1/2 Tsp Ground Cloves
  • 1/2 Tsp Ground Nutmeg

Toppings

  • Maple Tossed Pumpkin Seeds
  • Whipped Cream

Email this article

You can choose to receive this article by email, or print the page now

 

Set oven temp: Preheat the oven to 190C

Here's how it's done...

  • 1

    For the pie pastry…

    Add the flour, salt and butter cubes to a food processor fitted with a metal blade. I use the Morphy Richards PrepStar food processor. Pulse about 12 times.

  • 2

    Add the egg and yolk and pulse again 5 times until the mixture resembles bread crumbs. Be careful not to allow dough to form in the machine.

  • 3

    Remove the mixture from the mixing bowl onto cling film and form a dough by hand. Finish the dough by wrapping it in cling film and refrigerate for 30 minutes minimum.

  • 4

    Gently dust flour on the surface and roll the dough out to a 1/4 inch thickness on a 27cm disc. Transfer the rolled dough into the pie pan, trim the edges and flute them as desired. Freeze the case for 20 minutes.

  • 5

    Crunch the parchment paper and place it on the prepared pastry case.  Fill with lentils of your choice and bake for 30 minutes.

  • 6

    Cool on the rack.

  • 7

    For the filling…

    Halve the pumpkin and scoop out the pulp and seeds from the centre. Save the pumpkin seeds for roasting later on. Cut rough pumpkin wedges on a baking sheet and roast at 190C for 30-40 minutes or until tender. Allow the pumpkin to cool down and peel the skin off.

  • 8

    Measure out the pumpkin flesh to 425g and puree in a food processor.

  • 9

    Add rest of the ingredients and puree until smooth.

  • 10

    Return the pastry case to the baking sheet and pour in the filling. Bake on the lower rack of the oven for 45-50 minutes. Cool on the rack for at least 1 hour.

     

  • 11

    Top up the pumpkin pie with maple toasted pumpkin seeds and serve with whipped cream.

Summary
recipe image
Recipe Name
Pumpkin Pie
Author name
Published On
Total Time

 
Recommended by 0

Sandhya Hariharan

By Sandhya Hariharan on 23.10.18

Guest Contributor

Leave a Reply