How to make pumpkin pie, you ask? Very easily, is the short answer. Delicious and perfect for autumn, one of the US's greatest gifts to the world is also super easy to make at home.
However, if you have one of our best food mixers, the job becomes even easier – no messing up the dough for the pastry, no grainy pumpkin mix. (We like making our favourite homemade pumpkin pie with a KitchenAid mixer, because they've got all the right attachments – see the best KitchenAid deals ahead of Black Friday at the bottom of the page.)
However, there are some easy cheats you can do, too. Read on to find out more.
Cheating with ready made short crust pastry?
What? Not making your own pastry? If you don't do a lot of baking, this may sound like far too much work, but we're not exaggerating when we say that shortcrust pastry – which is what you need for your pumpkin pie – is the easiest pastry to make yourself. Seriously, try it, and you will never buy supermarket pastry again.
But if you do... we like Jus-Roll Shortcrust Pastry Blocks, which tastes good and has a consistent quality you can't always get at home.
Pumpkin pie ingredients
For the pastry, you will need:
- 225 grams of plain flour
- 100 grams of butter
- A pinch of salt
For the filling, you will need:
- De-seeded, cleaned and diced pumpkin flesh (or tinned pumpkin puree), 750g
- Fresh double cream, 150 ml
- 3 eggs
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 2 to 3 tablespoons caster sugar, according to taste
Note: some people prefer using evaporated or condensed milk instead of fresh cream. Using condensed milk will make the pie very sweet, and you won't need to add any more sugar. Some people also like added a bit of melted butter to the filling mix: this will make the pie a bit heavier. You can also add extra spices such as clove, but this will likely overpower the flavour of pumpkin somewhat. It all depends on your preference.
How to make pumpkin pie
1. Prep the pastry
First, prepare the pastry. Using your food mixer, combine the flour, butter, and salt in the bowl, then start mixing on a low speed using the flat beater attachment of your mixer. Do this for a couple of minutes; when the mixture begins to crumble, put the speed up, and mix for a few minutes until dough begins to form. Remove from the bowl and knead into a ball. Wrap in cling film and chill while you make the filling.
2. Make the filling
Now, make the filling using the food processor attachment of your mixer. Combine the chopped pumpkin, eggs, cream, sugar and spices and combine into a rough mix using the 'pulsing' technique: simply keep switching on the blender for a few seconds at a time, until you have a more uniform mix. Then, blend on a high setting for thirty seconds or so, until you have a completely smooth filling.
3. Roll out the pastry
Take the chilled pastry our the fridge (make sure you don't leave it in there for hours, as it'll be too difficult to work) and roll it out. Place into an oven cake tin greased with a wedge of butter, trim the edges.
4. Cook the pie
Pre-heat the oven on gas mark 6/200 centigrade. Pour the filling into the crust, then bake for about 35 to 40 minutes, until the pastry is a golden brown.
Some people prefer blind baking their pastry first – that is, partially baking it before adding the filling. This will make for a very crisp pastry, but can also dry it out. We like baking the pie with the filling already in, as the result is more moist (just be prepared for the pastry to be a bit soft in the middle).
Serve with whipped cream, vanilla ice cream, or proudly on its own.
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