Classic Pumpkin Pie
Classic pumpkin pie recipe is simple but far from plain! Delicious flaky pastry and smooth custard filling are easy enough to master at home!
Ingredients
For the crust
- 420g/3 cups plain flour all purpose
- 0.5 tsp salt
- 250g/1 cup chilled unsalted butter cubed
- 65g/5 tbsp chilled lard cubed
- 1 egg
- 85ml/1/3 cup ice cold water
For the filling
- 400g/15 oz canned pumpkin puree not canned pumpkin pie filling
- 3 eggs large
- 125ml/1/2 cup double/heavy whipping cream
- 100g/1/2 cup brown sugar
- 1.5 tsp cinnamon
- ¼ tsp cloves
- ¼ tsp dried ginger
- ¼ tsp nutmeg
- 1 tsp vanilla
- ½ tsp salt
For decoration
- 8 star anise
Instructions
- Combine the flour and the salt in the bowl of a food processor or a large bowl, add in chilled cubed butter and lard and either process in a food processor or cut in with a pastry blender until you have fine crumbs. Add in beaten egg and ice water and pulse in a food processor for about 20 seconds until you have a dough ball stuck around the centre of the processor. Take it out of the food processor and divide in half. Shape each piece into a ball and then into a flat disk, wrap into plastic wrap and chill 1 disk the refrigerator for 20 minutes or overnight (The pastry could be made a day ahead. Freeze the second pastry disk for up to two months for later use.)
- Take the pastry out of the fridge and roll it out on a floured surface. Drape the pastry on your rolling pin and transfer to a 9 inch pie/tart plate. Trim and crimp the edges, put back in the fridge for 20 minutes.ill. Optional: Meanwhile re-roll the pastry scraps and cut out decorative leaves with a cookie cutter or by hand. Arrange them on a cookie sheet and put in the refrigerator to chill.
- Preheat the oven to 400F/200C. Line your unbaked pie crust with parchment paper and fill with baking beans to the top. Bake in the preheated oven for 20 minutes.
- While your crust is blind baking make the pumpkin filling. With a whisk beat the eggs with sugar, then add in the pumpkin puree, cream, cinnamon, nutmeg, cloves, ginger, vanilla and salt.
- Take the pie out of the oven, turn the temperature to 350F/180C. Let it cool for 5 minutes and then lift the parchment paper together with the weights out of the pie. Fill the pie crust with the filling and put it back in the oven, bake for 40 minutes or until the filling is set. Once baked, open the oven door and allow the pie cool for about 20 minutes in the oven to prevent cracks. Then remove from the oven and cool completely.
- Optional: Bake the pastry cutouts for 10-13 minutes at 350F/180C or until golden. Cool completely and decorate the pie with them as well as star anise. Serve with whipped cream.
Nutrition
Calories: 396kcalCarbohydrates: 38gProtein: 6gFat: 25gSaturated Fat: 13gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 123mgSodium: 404mgPotassium: 210mgFiber: 3gSugar: 14gVitamin A: 8511IUVitamin C: 2mgCalcium: 63mgIron: 3mg
Tried this recipe?Let us know how it was!