← Nouns Cooking · American

Ingredients

• 190 g plain flour
• 1 tsp Sugar
• ½ tsp Salt
• 140 g cold unsalted butter, diced
• 60 ml ice-cold water
• 425 g Tinned pumpkin purée (unsweetened)
• 100 g Sugar
• 100 g Brown sugar
• 1 tsp ground cinnamon
• 1 tsp Ground ginger
• ½ tsp Nutmeg
• ⅛ tsp ground cloves
• ½ tsp Salt
• 3 large eggs
• 300 ml Evaporated milk

Method

1. For the crust, mix the flour, sugar and salt, rub in the butter until it looks like coarse crumbs, then stir in the ice water until the dough holds together. Flatten into a disc, wrap and chill for 1 hour.
2. Roll the dough into a 30 cm round, line a 23 cm pie dish and crimp the edge. Freeze for 15 min. Heat the oven to 200°C (400°F).
3. Line the pastry with baking paper and fill with baking beans. Bake for 15 min, then lift out the paper and beans and bake for 5 min more, until the base looks dry. Lower the oven to 175°C (350°F).
4. Whisk the pumpkin with both sugars, the spices and salt until smooth. Whisk in the eggs one at a time, then the evaporated milk.
5. Pour the filling into the warm crust and bake for 45–50 min, until the edges are set and the centre still has a gentle wobble, like jelly. Shield the crust edge with foil if needed.
6. Cool on a rack for 2 hours, then chill or serve at room temperature with whipped cream.

Tips

• Use plain pumpkin purée, not “pumpkin pie filling”, which is already sweetened and spiced.
• Pull the pie while the middle still wobbles; it firms up as it cools and won’t crack.

Sources

Written in our own words after cross-checking these recipes:

King Arthur Baking Jo Cooks