Best homemade pumpkin pie from scratch
This foolproof pumpkin pie is perfect for Thanksgiving – rich, silky and delicious. Make your pastry from scratch or use a store-bought pie shell.
Prep Time10 mins
Cook Time1 hr
Cooling time2 hrs
Total Time1 hr 10 mins
Servings: 10 slices
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
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.
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.
Calories: 308kcal | Carbohydrates: 38g | Protein: 6g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 105mg | Sodium: 210mg | Potassium: 245mg | Fiber: 1g | Sugar: 23g | Vitamin A: 142.1% | Vitamin C: 2.9% | Calcium: 13.4% | Iron: 10%