Pumpkin pie
A crisp pastry case filled with smooth, gently spiced pumpkin custard made with evaporated milk, baked until just set.
Method
- 1
Mix the flour, sugar and salt in a bowl and rub in the cold butter until the mix looks like coarse crumbs with a few pea-sized pieces left.
- 2
Sprinkle over the iced water a spoonful at a time, mixing with a knife, until the dough just holds together. Flatten into a disc, wrap and chill.
- 3
Roll the pastry out on a floured surface to about 3 mm thick, line the pie dish and crimp the edge. Chill again.
- 4
Heat the oven to 200°C with a baking tray inside.
- 5
Line the pastry with baking paper and baking beans and bake on the hot tray.
- 6
Remove the paper and beans and bake until the base looks dry and pale golden.
- 7
Turn the oven down to 170°C.
- 8
Whisk the pumpkin, brown sugar, spices and salt together until smooth.
- 9
Whisk in the eggs, then the evaporated milk, to make a smooth, pourable custard.
- 10
Pour the filling into the warm pastry case.
- 11
Bake until the edges are set and the centre still wobbles slightly when the dish is nudged.
- 12
Cool completely on a wire rack so the filling can firm up before slicing.
Notes
- A knife pushed in 2 cm from the edge should come out clean when the pie is done. The centre finishes setting as it cools.
- Cracks on top come from overbaking. Take the pie out while the middle still trembles.
- Serve at room temperature or chilled with lightly whipped cream. It keeps in the fridge for 3 days.
Equipment
23 cm deep pie dish, Mixing bowls, Rolling pin, Baking paper, Baking beans, Baking tray, Whisk, Wire rack