Real Pumpkin Pie is supposed to be a dessert but I eat it as a snack as well. The smooth pumpkin with the mild heat of cinnamon, mixed spice and ground ginger makes this pie hard to leave. When the pumpkins are available in the shops, I make these from fresh otherwise I purchase the tinned pumpkin. This means that this pie is now available ll year round and not just at Halloween or Thanksgiving.

Perfect Pumpkin Pie Recipe - TheRecipe.Website

Real Pumpkin Pie

A pie that popular all year round. Served with a zesty topping for that extra fizz.

4.66 from 104 votes

Print Pinterest Add to Collection

Course: Dessert, Snack

Cuisine: American

Keyword: Eggs, Halloween, Pastry, Pumpkin, Pumpkin Pie, Spice, Thanksgiving, Vegetables, Vegetarian

Prep Time: 40

Cook Time: 1 15

Total Time: 1 55

Servings: Slices

Calories: 264kcal

Equipment

2 mixing bowls
1 Rolling Pin
1 10 inch circular tin

Ingredients

Pastry Ingredients

Pumpkin Filling Ingredients

450 g pumpkin cooked
180 g caster sugar
½ tsp ground ginger
½ tsp mixed spice
1 ½ tsp ground cinnamon
200 ml heavy cream double
3 large eggs free range

Serving Suggestion

200 ml heavy cream double
1 large orange lemon/zest only

Instructions

Preheat the oven to 220C/425F/Gas Mark 7
In a mixing bowl, combine the flour, butter and icing sugar and mix everything together. When you have a dry mix, add 2 tablespoons of water to the mixture and combine. You are looking for a firm dough mixture. If it is too dry still then add 1 teaspoon of water at a time and mix until you achieve the required dough consistency.
200 g all purpose flour, 12 g unsalted butter, 2 tbsp icing sugar
Lightly flour a clean work surface and put the dough into the middle.
Lightly flour the rolling pin and roll the dough so it’s about ½ inch thick and large enough to cover a 10 inch cake tin.
Gently lift the dough into the baking tin and trim the edges to make it look nice and neat. I use a baking tray with an inch lip all the way around as I love the extra crunch of the pastry. It also makes it a lot easier to attach decoration.
With any excess pastry, make a little design to go around the top edge of the pastry. Small leaves are a popular design. Just lightly dampen the pastry base edge with a little water on your finger to make them stick.
Pop in the fridge for 15 – 20 minutes to firm up.
Using a fork, prick the base of the pastry a few times and then line the pastry with aluminium/tin foil and then fill with baking beans. I use ceramic ones designed for blind baking (there are worth the money as you can use them time and again).
Pop the pastry base into the oven for 7 minutes, then carefully remove the beans and the foil and pop back in for a further 3 minutes.
While the pastry is in the oven, make the filling. Add the pumpkin, caster sugar, ground ginger, mixed spice, ground cinnamon, heavy cream and the eggs to a mixing bowl and stir to fully combine.
450 g pumpkin, 180 g caster sugar, ½ tsp ground ginger, ½ tsp mixed spice, 1 ½ tsp ground cinnamon, 200 ml heavy cream, 3 large eggs
Remove the pastry from the oven and reduce the heat to 150C/300F/Gas Mark 2.
Pour the mixture into the pastry base and pop into the oven for 60 minutes at the reduced temperature, or until the pumpkin filling has set.
Remove from the oven and put to one side to cool.
When ready to serve, remove the cream from the fridge and whisk until lovely and thick.
200 ml heavy cream
When ready to serve, add the cream to the pie and then sprinkle the orange zest on top or mix the orange zest into the cream and then add to the pie.
1 large orange
Enjoy.

Nutrition