Autumn Pumpkin Pie
by Feli Chic'Cuisine
A creamy and flavourful pumpkin pie recipe is the perfect autumn dessert. The pie is great with maple syrup or whipped cream, sprinkled with cinnamon or cinnamon sugar.
Tips for Baking this Pie
The pie crust used in this recipe is homemade, which is very easy to make. You will find the recipe here: Homemade Flaky Pie Crust.
For this recipe you do not have to Blind bake the crust before, just pour the filling over the crust and put it in the oven for the time indicated in the recipe. It's because the filling is too liquid and the baking time is long, which would lead to excessive baking of the crust.
If you wish you can 'Blind bake' the crust, which helps the crust to remain crispy and flaky. Be sure to line the pie crust with baking paper and fill it with weights for the pie - dry beans or rice, if you have no weights.
Use a baking sheet for the edges of the tart dough to prevent excessive browning. Especially if this dough is partially baked before putting the filling.
In this pie you can use canned or homemade pumpkin puree. Making your own puree is healthier, easy and the texture and flavour is so much better.
Bake at a high temperature of 200°C (425°F) for 15 minutes. After 15 minutes, lower the temperature to 180°C (350°F). Bake for 40 to 45 minutes more.
The pie is done when the sides begin to puff but the center will be slightly wobbly. It will set as it cools. Careful not to overcook! Overcooking it will cause the filling to crack.
Prep Time: 10 min
Cook Time: 55 min
Total Time 1 h 5 min Serves: 8
Ingredients
1 Layer Shortcrust Pastry Sheet (chilled or frozen) - Homemade Flaky Pie Crust
For the Filling
500g (2 cups;15-ounce;1 can) pumpkin puree (canned or fresh)
150g (3/4 cup) light brown sugar
1/4 tsp ground ginger
1 tsp ground cinnamon
1 pinch nutmeg
1 pinch salt
1 tsp all-purpose flour
3 large eggs (lightly beaten)
1 cup whipping cream/heavy cream/double cream) or milk
1/2 tsp vanilla extract
To Garnish
whipped cream
Maple syrup
cinnamon or cinnamon-sugar
Method
1. Preheat oven to 200°C (400°F). Prepare the pie crust by rolling the dough so that it is 5 cm (2-inches) larger than your pie plate (23 cm, 9-inch). Carefully, transfer the dough to the pie plate. Lines the bottom and sides. Trim any excess dough, and flute the edges. Set aside.
Make The Filling
2. In a large mixing bowl, whisk together the brown sugar, flour, salt, cinnamon, ginger, and nutmeg until well combined. Set aside.
3. In a separate mixing bowl, whisk together the eggs, pumpkin puree, whipping cream/ heavy cream/double cream or milk and vanilla until well combined. Pour the wet ingredients into the dry ingredients. Mix together until fluffy. Pour the filling into the pie crust.
4. Bake the pie for 15 minutes at 200°C (400°F). Reduce heat to 180°C (350°F) and bake for an additional 40-45 minutes. The pie is done when the sides begin to puff but the center will be slightly wobbly.
5. Remove from the oven and transfer to a wire rack. Allow to cool.
Serve with whipped cream, maple syrup, cinnamon or cinnamon with sugar. It is an autumn delight!
Enjoy!
“The heat of autumn is different from the heat of summer. One ripens apples, the other turns them to cider.” ― Jane Hirshfield, The Heat of Autumn
