Pumpkin Pie

Serves: Eight | Prep: 15 min | Cook: 60 min

Ingredients:

Crust:
1 1/4 cups all-purpose flour
1/4 tsp salt
1/2 cup cold butter, cubed
1/4 cup cold water

Pumpkin Filling:
3 eggs
2 cups Pumpkin Puree
1/2 cup light brown sugar
1 1/2 tsp Pumpkin Pie Spice
1 tsp vanilla extract
1 cup evaporated milk

Directions:

Dough:
Preheat oven 425F/220C. pastry beans

In a food processor, combine flour and salt, then blitz to mix. Add the butter and pulse until the mixture resembles coarse crumbs. With the motor running, slowly add cold water just until the dough comes together and forms a ball. Turn the dough out onto a well-floured surface and roll it out to fit your pie dish.

To blind bake, place a sheet of baking paper over the crust, making sure it covers the entire surface. Fill the center with pastry beads, dried beans, or rice, and bake for 20 minutes. Remove the beads and paper, then reduce the oven temperature to 350F/180C.

For the filling, whisk together the eggs, pumpkin puree, sugar, pumpkin pie spice, vanilla, and evaporated milk until smooth. Pour the mixture into the baked pie crust and bake for 40–50 minutes, until the center is almost set. If the crust begins to brown too much, loosely cover the edges with aluminum foil. Let the pie cool completely for at least 3 hours before slicing.

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