Dark, rich, and sweet, this quintessential pie has all the fragrance and flavors of autumn wrapped in a crisp piecrust. It's the perfect dessert to celebrate the new season. Enjoy with friends, or while cozied up with a great book!
Watch the video to get started, or follow the recipe below.
Cook Time: 1 hour 35 minutes
115g (4oz) butter, chilled and diced, plus extra for greasing
150g (5½ oz) plain flour, plus extra for dusting
1 tbsp caster sugar
½ tsp salt
1 tsp apple cider vinegar
whipped cream, to serve
For the filling
400g can pumpkin puree
120ml (4fl oz) whole milk
175g (6oz) dark brown sugar
1 ⅛ tsp ground cinnamon
½ tsp grated nutmeg
⅛ tsp ground allspice
½ tsp salt
2 large eggs
9in (23cm) pie dish, about 2in (5cm) deep
You can store this blind-baked piecrust in an airtight container up to 3 days ahead.
1. Grease the pie dish. Combine flour, granulated sugar, and salt in a bowl. Rub in the butter with your fingertips until the mixture resembles coarse bread crumbs. In a separate bowl, combine the cider vinegar with chilled water.
2. Gradually add 4 tablespoons of the liquid mixture to the dry ingredients, using two forks to fluff and stir them together until clumps form. Add a little more of the liquid mixture if it seems too dry. (The mixture should resemble loose crumbs).
3. On a lightly floured surface, gently knead the mixture 3–6 times, until it comes together to form a dough. Wrap the dough in cling film and chill for 30 minutes, or preferably overnight. (Knead the dough only until it is just smooth).
4. On a floured surface, roll out the dough to a 12 in (30cm) circle, ⅛in (1 cm) thick. Crimp the edges of the dough and chill for 30 minutes. Preheat the oven to 375 degrees Fahrenheit (190 degrees Celcius).
5. Prick the bottom of the piecrust, then line it with parchment paper and fill with baking beans. Place on a baking sheet and bake for about 25 minutes, until lightly brown at the edges.
6. Remove the beans and paper. Bake for another 6–10 minutes, until the crust is golden. Remove from the oven and let cool. Reduce the oven temperature to 350 degrees Fahrenheit (180 degrees Celsius).
7. For the filling, whisk the pumpkin puree, milk, and brown sugar in a bowl until smooth. Beat in the spices, salt, and eggs until smooth and well combined.
8. Pour the filling into the piecrust and place on a baking sheet. Cover the edges with foil and bake for another 10 minutes, until set.
9. Let cool slightly and serve warm with whipped cream. You can store the pie in an airtight container for up to 2 days.
You can spice up your pumpkin pie with unique recipes from Desserts, including Brûléed Spiced Pumpkin Pie and Pumpkin and Pecan Pie.
Desserts pairs 68 classic desserts from around the world with step-by-step photography and ideas for variations – in all this cookbook packs in more than 400 recipes. You can master the classics, such as New York cheesecake, crème brûleé, crêpes, macaroons, meringues, and more.