Pumpkin pie recipe
Pumpkins are native to North America, but the custard element of this famous open-crust pie likely evolved from French and English pie traditions and came back across the Atlantic with 17th- and 18th-century settlers. Today, traditional pumpkin pie spices – cinnamon, ginger, nutmeg, and cloves – are a ubiquitous symbol of autumn.
This recipe is from Phaidon's new title America: The Cookbook.
Ingredients
- 163 g plain flour
- 1 tsp sugar
- 0.5 tsp salt
- 115 g cold unsalted butter, cubed
- 4 tbsp ice water
- 5.7 oz plain flour
- 1 tsp sugar
- 0.5 tsp salt
- 4.1 oz cold unsalted butter, cubed
- 4 tbsp ice water
- 5.7 oz plain flour
- 1 tsp sugar
- 0.5 tsp salt
- 4.1 oz cold unsalted butter, cubed
- 4 tbsp ice water
- 425 g pumpkin purée
- 355 ml whipping cream
- 3 eggs, beaten
- 95 g light brown sugar
- 50 g granulated sugar
- 1 tsp cinnamon
- 0.5 tsp ground ginger
- 0.5 tsp freshly grated nutmeg
- 0.2 tsp ground cloves
- 15 oz pumpkin purée
- 12.5 fl oz whipping cream
- 3 eggs, beaten
- 3.4 oz light brown sugar
- 1.8 oz granulated sugar
- 1 tsp cinnamon
- 0.5 tsp ground ginger
- 0.5 tsp freshly grated nutmeg
- 0.2 tsp ground cloves
- 15 oz pumpkin purée
- 1.5 cups whipping cream
- 3 eggs, beaten
- 3.4 oz light brown sugar
- 1.8 oz granulated sugar
- 1 tsp cinnamon
- 0.5 tsp ground ginger
- 0.5 tsp freshly grated nutmeg
- 0.2 tsp ground cloves
Details
- Cuisine: American
- Recipe Type: Pie
- Difficulty: Medium
- Preparation Time: 55 mins
- Cooking Time: 55 mins
- Serves: 8
Step-by-step
To make the pie shell:
- In a stand mixer fitted with the paddle attachment, combine the flour, sugar, and salt.
- Blend in the butter on low speed. Add the water gradually.
- Stop the mixer before the dough comes together (use your hands to check the moisture content).
- Form the dough into a ball (or two equal balls if making a double crust), flatten into a disk, wrap with cling film, and refrigerate for at least 30 minutes.
- Place the chilled disk of dough on a lightly floured surface. Using floured hands, flatten the dough slightly.
- Dust the rolling pin with flour, and roll from the centre outward using light, even pressure. Roll until the dough is about 6 millimetres (1/4 inch) thick and 25–28 centimetres (10–11 inches) in diameter.
- Drape the pastry over the rolling pin and place it in a pie plate. Press firmly into the bottom and sides of the pan.
- Crimp the edges using the side of your forefinger and thumb, or the tines of a fork to press down along the edge.
- Place the pie shell in the freezer for 10 minutes (or chill in the refrigerator for 30 minutes).
- Preheat the oven to 220°C (425°F/Gas Mark 7).
- Remove the pie shell from the freezer or refrigerator and prick it all over with a fork.
- Place a sheet of foil or baking paper in the pie shell and fill with pie weights, dried beans, or rice.
- Place the shell in the oven and bake for 12 minutes. Remove from the oven and remove the foil or parchment and weights.
To make the pie:
- Reduce the oven temperature to 190°C (375°F/Gas Mark 5).
- In a large bowl, combine the pumpkin purée, cream, eggs, both sugars, and spices.
- Pour the mixture into the pie shell and bake until the centre is just set, 35–40 minutes.
- Let the pie cool completely before slicing.
America: The Cookbook is published by Phaidon; £29.95. Found out more on phaidon.com.
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