About the Recipe
Immensely popular throughout America during the Autumn season, Pumpkin Pie has become a classic dessert that brings the warmth and comfort you want on a cold and windy Autumnal night. Why not try this quintessentially American recipe and bring a little of the USA to your dinner table this year.
Ingredients
Pie Crust - Try our homemade pie crust, this recipe makes enough for 2 single crust pies (or you can buy pre-made).
3 Large Eggs
Granulated Sugar (100g)
Light Brown Sugar (65g)
1 (400g) can of pure pumpkin puree or try our homemade pumpkin puree recipe (400g)
Double Cream or Extra Thick Double Cream (175ml)
Vanilla Extract (1 teaspoon)
Ground Cinnamon (1 ½ teaspoons)
Ground Ginger (1/2 teaspoon)
Ground Cloves (1/4 teaspoon)
Fine Sea Salt (1/4 teaspoon)
Homemade whipped cream, for serving
Preparation
PREPARE CRUST
Roll out half of the pie dough to fit a 9-inch pie dish (keep the remaining dough chilled). To prevent sticking, sprinkle flour on your work surface and rolling pin. Roll from the center outwards for even thickness, lifting and rotating the dough by a quarter turn as you go. Check the size by inverting the pie dish over the dough (it should be about 2 inches larger).
Carefully place the dough into the pie dish without stretching it, and trim the edges to within 1 inch of the dish. Refrigerate while you prepare your filling.
PUMPKIN PIE FILLING
1Whisk the eggs and both sugars together until smooth. Add pumpkin puree, cream, vanilla, cinnamon, ginger, cloves, and salt. Whisk until well blended.
BAKE THE PIE
Preheat the oven to 220°C. Set aside a large baking sheet.
Place the pie dish on your baking sheet. Pour the pumpkin filling into the pie shell.
Bake the pumpkin pie at 220°C for 15 minutes. Reduce the oven temperature to 190°C and bake for 35 to 45 minutes or until a toothpick or thin knife plunged it into the pie, about 2 inches from the edge, comes out clean. Rotate once or twice during baking. If, while the pie is baking, the top of the crust becomes too dark, cover it with a thin strip of aluminum foil.
Cool completely on a wire rack for 2 to 3 hours or until room temperature. Serve or refrigerate overnight (the pie sets even more after a night in the fridge).
Cut into eight wedges and serve alone or topped with whipped cream.