Best homemade pumpkin pie from scratch
User Reviews
5.0
21 reviews
Excellent
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Prep Time
10 mins
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Cook Time
1 hr
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Additional Time
2 hrs
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Total Time
1 hr 10 mins
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Servings
10 slices
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Calories
308 kcal
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Cuisine
American
Best homemade pumpkin pie from scratch
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This foolproof pumpkin pie is perfect for Thanksgiving – rich, silky and delicious. Make your pastry from scratch or use a store-bought pie shell.
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Ingredients
For the pie crust
- 140 g | 1 3/4 cups plain (all purpose) flour
- 125 g | 4 1/2oz | 1 1/8 sticks cold unsalted butter , cubed
- 50 g | 1/3 cup icing (powdered) sugar
- 1 egg yolk
- 2 tbsp milk
- 1 tsp cinnamon
- ¼ tsp salt
For the pie filling
- 425 g (15oz) tin Libby’s pumpkin purée
- 340 ml | 12oz full-fat evaporated milk
- 135 g | 2/3 cup brown sugar
- 2 large eggs
- 2 teaspoons ANGOSTURA® orange bitters
- dash of ANGOSTURA® aromatic bitters
- 2 tbsp flour
- 1 tbsp cornflour (cornstarch)
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1 small egg , lightly beaten for egg wash
Instructions
Make the pie crust
- Put the flour butter in the bowl of a food processor fitted with a metal blade. Pulse until the mixture resembles breadcrumbs.
- Add the icing sugar, cinnamon and salt and pulse to combine.
- Add the egg yolk and milk and mix until the dough just comes together.
- Cover your worktop with two large pieces of cling film (plastic wrap) and tip the dough onto it. Use your hands to gather into a dish shape, kneading very lightly if needed.
- Wrap and chill for at least an hour or longer. The dough needs to rest before being used.
- Roll the dough out, between two large sheets of baking paper, until it forms a circle about 12 inches across.
- Drape the pastry over 9-inch pie plate (or tin) and leave a border of one inch hanging over the edge. Cut any excess off – you can use it for decorations.
- Tuck the pastry overhang under and use your fingers to crimp the edgeprettily. Place the pie plate in the fridge for 30 minutes.
- Use any leftover pastry to cut out pretty decorative shapes. You can even use fresh leaves as a stencil guide or use leaf cutters.
- Prick the bottom of the pie shell with a fork. Cover the pie with foil, letting hang over the edges, and fill with baking beans or dried pulses to weigh it down.
- Transfer the pie onto a baking sheet and bake in a preheated oven at 180°C (350°F) for 15 minutes. If you have cut any decorations you can bake these at the same time, on a separate baking sheet, placed one shelf underneath the pie.
- Carefully remove the weights and cook for a further 5-7 minutes. Your pie shell is now ready to use.
Make the pumpkin pie
- Make your pie filling: lightly whisk the eggs in a bowl. Stir in the pumpkin puree, Angostura® orange bitters, vanilla and brown sugar.
- Gradually stir in the evaporated milk flour and cornflour. Add a dash of Angostura® aromatic bitters and give a final stir, making sure to scrape against the bottom and sides of the bowl.
- Pour the filling into the pie shell. Brush the edges of the pie with the egg wash.
- Bake for 50 minutes to an hour, until the edges are set and the middle has a very slight wobble. You may need to cover the pie edges halfway through if they are colouring too much.
- Cool the pie on wire rack for at least two hours then chill in the fridge unless you are serving. The pie will set further as it cools.
- Add any pastry decorations on top of the pie and serve with cinnamon whipped cream.
Notes
- Method if you are using a store-bought pie shell
- Preheat oven to 220°C/ 425°F.
- Bake 15 minutes. Reduce temperature to 180°C/350°F. Bake 40-50 minutes or the edges are set and the centre has a little wobble.
- Cool pie on wire rack for at least 2 hours. Serve immediately or store in the fridge overnight.
Nutrition Information
Show Details
Calories
308kcal
(15%)
Carbohydrates
38g
(13%)
Protein
6g
(12%)
Fat
14g
(22%)
Saturated Fat
8g
(40%)
Cholesterol
105mg
(35%)
Sodium
210mg
(9%)
Potassium
245mg
(7%)
Fiber
1g
(4%)
Sugar
23g
(46%)
Vitamin A
7105IU
(142%)
Vitamin C
2.4mg
(3%)
Calcium
134mg
(13%)
Iron
1.8mg
(10%)
Nutrition Facts
Serving: 10slices
Amount Per Serving
Calories 308 kcal
% Daily Value*
| Calories | 308kcal | 15% |
| Carbohydrates | 38g | 13% |
| Protein | 6g | 12% |
| Fat | 14g | 22% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 105mg | 35% |
| Sodium | 210mg | 9% |
| Potassium | 245mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 23g | 46% |
| Vitamin A | 7105IU | 142% |
| Vitamin C | 2.4mg | 3% |
| Calcium | 134mg | 13% |
| Iron | 1.8mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
21 reviews
Excellent
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