Pumpkin pie
Pumpkin pie, from above
Non vegEggUnited States

Pumpkin pie

Silky spiced pumpkin custard in a flaky crust. Autumn's signature dessert.

120 minTime
6 gProtein each
mildSpice
Thanksgiving's dessert1 chapter · 1 min read

Make it your way

Grandma's waySpiced pumpkin custard pie.
The original
353kcalsame
6 gproteinsame
1 gfibresame
120minutessame

Pumpkin pie.

Per serving, worked out from the ingredient table.

Ingredients

8 servings
Maida (all-purpose flour, plain flour)1⅓ cups
Butter½ cup, cold
Salta pinch
Water3 tbsp ice water
Pumpkin2 cups puree, from about 700 g red pumpkin
Brown sugar¾ cup
Egg3
Milk¾ cup
Fresh cream (thickened cream, heavy cream)½ cup
Cinnamon powder1½ tsp
Dry ginger powder (ground ginger)1 tsp
Whole spices¼ tsp each nutmeg and cloves

Method

5 steps
  1. 1Make pastry: rub butter into flour and salt, add ice water, chill 1 hour. Roll into a 23 cm dish and blind bake at 200 C for 15 minutes.
  2. 2Steam pumpkin until soft, puree and cook down in a pan to thicken.
  3. 3Whisk pumpkin with sugar, eggs, milk, cream and spices.
  4. 4Pour into crust and bake at 175 C for 45 to 50 minutes.
  5. 5Cool fully before slicing.
Serve it like this

Slice into wedges and top with a dollop of whipped cream and a dusting of cinnamon. Serve cool or room temperature.

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Make it a meal

What goes with Pumpkin pie: a bread or rice, a side, something to drink and something sweet.

With a main Roast turkey with gravy240 min
A little snack Deviled eggs30 min
A little snack Chicken nuggets40 min
To drink Strawberry milkshake6 min
To drink Pink lemonade15 min
Something sweet Cinnamon streusel coffee cake65 min
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