Homemade Pumpkin Pie from Scratch

Servings :

Total Time:

10 slices

1 hour 10 minutes

Ingredients

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

Step 1

Put the flour butter in the bowl of a food processor fitted with a metal blade. Pulse until the mixture resembles breadcrumbs.

Step 2

Add the icing sugar, cinnamon and salt and pulse to combine.

Step 3

Add the egg yolk and milk and mix until the dough just comes together.

Step 4

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.

Step 5

Wrap and chill for at least an hour or longer. The dough needs to rest before being used.

Step 6

Roll the dough out, between two large sheets of baking paper, until it forms a circle about 12 inches across.

Step 7

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.

Step 8

Tuck the pastry overhang under and use your fingers to

Step 9

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.

Step 10

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.

Step 11

Carefully remove the weights and cook for a further 5-7 minutes. Your pie shell is now ready to use.

Step 12

Make your pie filling: lightly whisk the eggs in a bowl. Stir in the pumpkin puree, Angostura® orange bitters, vanilla and brown sugar.

Step 13

Gradually stir in the evaporated milk flour and cornflour. Add a dash of Angostura® aromatic bittersand give a final stir, making sure to scrape against the bottom and sides of the bowl.

Step 14

Pour the filling into the pie shell. Brush the edges of the pie with the egg wash.

Step 15

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.

Step 16

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.

Step 17

Add any pastry decorations on top of the pie and serve with cinnamon whipped cream.

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