Old Fashion Pumpkin Pie
by Feli Chic'Cuisine
This American Pumpkin Pie recipe is a classic fall dessert with a flaky crust and a creamy spiced filling. The pie is great with maple syrup or whipped cream, sprinkled with cinnamon or cinnamon sugar.
When autumn comes with its cool days, its enchanting colors, and its delicious fruits, I always think of pumpkin pie, with its spicy aroma and delicious flavor. This is my favourite recipe, an american traditional recipe.
For this recipe, I always prefer to prepare my own pie crust. The texture and taste are absolutely unbeatable than the bought one and perfectly complements the pumpkin filling. Indeed, it takes more time to prepare it, but I assure you that it is well worth it. Here is my favorite recipe, which is very simple to make, without much effort.
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: 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, 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 pie dough to prevent excessive browning. Especially if this dough is partially baked before putting the filling.
About pumpkin puree
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.
Substitute for Condensed milk
Finding condensed milk isn't always easy. Alternatively, you can use a light cream or the right ratio of milk and cream. Although I used condensed milk for this recipe, you can use a mix of whole milk with whipping cream to make the pumpkin pie light and airy.
How to bake the pie
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.
Prepare the crust
Prepare the filling
Prepare the Pie
Prep Time: 10 min
Cook Time: 55 min
Total Time: 1 h 5 min Serves: 8
Ingredients
225g (1 Layer) Shortcrust Pastry - Homemade Flaky Pie Crust
For the Filling
3 large eggs, beaten
106g (aprox. 1/2 cup) brown sugar
95g granulated/caster sugar
1/4 teaspoon salt
1 teaspoon ground cinamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/8 teaspoon ground black pepper (optional)
1 tablespoon all-purpose flour
283g evaporated milk or light cream
1 x 425g can pumpkin puree (or homemade pumpkin puree)
To Serve
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. Refrigerate the crust while prepare the filling.
Make The Filling
2. In a large mixing bowl, whisk together the sugars, flour, salt, and spices, until well combined. Set aside.
3. In a separate mixing bowl, whisk together the eggs, pumpkin puree, and evaporated milk or cream, until well combined. Whisk into the dry ingredients. Pour the filling into the unbaked pie shell.
4. Bake the pie for 15 minutes at 200°C (400°F/gas mark 6). Reduce heat to 180°C (350°F/ gas mark 4) and bake for an additional 40-45 minutes, or until a knife inserted near the center come out clean. The pie is done when the sides begin to puff but the center will be slightly wobbly. Remove from the oven and transfer to a wire rack. Allow to cool.
5. Serve with whipped cream, maple syrup, cinnamon or cinnamon with sugar. It is an autumn delight!
Enjoy!
Note1: Do not freeze as this will cause the crust to separate from the filling.
Note2: Pumpkin Pie Spice may be substituted for cinnamon, ginger, nutmeg and cloves, however the taste will be slightly different.
"Delicious autumn! My very soul is wedded to it, and if I were a bird I would fly about the Earth seeking the successive autumns.” ― George Eliot
