Traditional pumpkin pie

Prep 40 min
Total 4 hours 45 min
Makes 16 Servings

26

Ingredients

2 1/2 cups
all-purpose flour
1/2 tsp
1 cup
cold unsalted butter, cubed
1/4 to 1/3 cup
ice water

FOR FILLING:

2 kg
sugar-pie pumpkin, or butternut squash, approximately 2
6
1 cup
35% cream
2/3 cup
lightly packed brown sugar
2 tsp
1 tsp
1/2 tsp
ground ginger
1/4 tsp

Instructions

  • Choose one of these methods: By hand: Stir together flour, sugar and salt in a large bowl. Using a pastry blender or your hands, cut in butter until coarse crumbs form. Using a fork, stir in ice water to create a soft dough that can easily be formed into a ball. Add more ice water, 1 tbsp at a time if needed. Dough should not be sticky. Divide in half. Shape each portion into a disc. Wrap each disc with plastic wrap and refrigerate until cold, at least 1 hour or overnight.
  • Or in a food processor: Whirl flour, sugar and salt to mix. Add butter, then pulse until crumbs form. While motor is running, pour 1/4 cup ice water through spout. Continue whirling just until dough comes together. Add remaining ice water, if needed. Dough should not be sticky. Divide in half. Shape each portion into a disc. Wrap each disc with plastic wrap and refrigerate until cold, at least 1 hour or overnight.
  • Preheat oven to 400F. Cut each pumpkin into quarters. Scoop out and discard seeds. Roast pieces in a large baking dish, covered with foil, in centre of preheated oven until fork-tender, about 1 hour. Remove from oven. When cool enough to handle, scoop flesh from skins. Whirl in a food processor until very smooth. Measure out 31/2 cups. Set any remaining purée aside for another use. Whirl purée in food processor along with eggs, cream, both sugars and spices until evenly mixed. Strain through a sieve.
  • Preheat oven to 400F. Roll out 1 disc of pastry on a lightly floured surface into a 13-in. circle. Loosely roll up around rolling pin. Unroll over a 9- or 10-in. pie plate. Press dough over bottom and sides of pie plate. Prick dough all over with a fork. Trim pastry, leaving a 1-in. overhang. Tuck pastry under and crimp together using your index finger and thumb, or press around edges using the tines of a fork. Repeat with second disc of pastry and another pie plate.
  • Line pastry in each pie plate with parchment paper. Fill each with dried beans or pie weights to hold pastry in place while it bakes. Bake in centre of oven for 10 min. Reduce oven temperature to 350F. Remove parchment and beans. Bake shells until lightly golden, about 10 min.
  • Pour pumpkin filling into hot pie shells. Bake in centre of oven until filling is slightly jiggly in the centre, about 45 to 50 min. Let cool completely, about 2 hours. Serve with whipped cream.

Kitchen Tips:

Out of time? Substitute canned pumpkin purée instead of making it from scratch. Whisk 3 1/2 cups of canned pumpkin purée with filling ingredients.

Nutrition

Calories 323, Protein 5 g, Carbohydrates 36 g, Fat 18 g, Fibre 2 g, Sodium 102 mg.
Recipe Collections
Advertisement
Latest Recipes