In Australia, the good old pumpkin pie isn’t a very popular dessert as it is in the United States, so most Aussies aren’t really that familiar with it. I must admit, pumpkin was never my favourite vegetable, I remember having to sit at the dinner table as a kid, in tears, until I had eaten all the pumpkin on my plate and I hated it!!! So the thought of pumpkin pie didn’t really excite me that much and I wasn’t in any hurry to try it.
Then one wonderful day my brother introduced his new girlfriend to the family and the first time we met her she turned up with a home-made apple pie. THAT apple pie was THE most delicious thing I’d ever eaten, and THAT girlfriend is now my sister-in-law and she is THE most amazing baker. One day she made us a pumpkin pie, I declined at first as I battled the childhood flashbacks, but peer pressure got the better of me and I reluctantly tasted it. Honestly, I totally blissed out on it, the spices, the creamy texture, the flaky pastry, it was absolutely delicious.
I asked her for her recipe, but she is one of these intuitive cooks and never measures anything, so I set about experimenting with various recipes and in the end I’ve come up with this one that works best for me. This recipe is so easy and works out every time. Taking time to sift everything to get a consistent colour with no lumps and taking time to puree the pumpkin so it is silky smooth is key to creating this pie so it is extra dreamy. So let’s get started! Here is a picture of it as it goes into the oven:
- 1 1/2 cups plain flour
- 2 tablespoons sugar (or natvia)
- 1/2 teaspoon salt
- 30g vegetable shortening - I use Crisco
- 1/3 cup cold butter straight out of the fridge
- 1/4 cup ice cold water
- 3 cups mashed pumpkin (steam or bake pumpkin then blend until very smooth with a hand blender)
- 1 cup sugar
- 1 1/2 teaspoon ground cinnamon
- 1 teaspoon ground cloves
- 1 teaspoon ground allspice
- 1/2 teaspoon ground ginger
- 1/2 teaspoon of vanilla extract
- 4 large eggs
- 1 1/2 cups full cream milk powder and enough water to make 500ml ‘milk’ make sure there are no lumps (I sieve my powder and use hot water then allow to cool)
- Make the pastry first.
- In a food processor mix the flour, sugar, butter and shortening until it resembles breadcrumbs – approx. 15 seconds don’t over process
- Then sprinkle in the water, just enough water to make it hold together to make a good dough consistency. As soon as it starts to come together turn off your processor. Do not overmix it.
- Turn it out onto bench and lightly knead it until it all comes together nicely. Then form a flat disc, cover with cling wrap and refrigerate for about 40 minutes.
- Meanwhile, preheat the oven to 210C and make the pie filling.
- Mix all the pie ingredients together in a large bowl with a large spoon or spatula, keep mixing gently until it is fully integrated and looks very silky smooth. Avoid using an electric mixer because this will create bubbles.
- Take the pastry out of the fridge, Roll it out with a rolling pin between 2 sheets of baking paper, or on a floured surface, rolling to a circle large enough for your pie tin. I like to use 25 x 3.5cm loose base flan tin.
- Press into the tin, trim edges.
- Bake the pastry shell for 3-5 minutes and then remove from the oven.
- Fill the pie shell with the pumpkin mixture until it is almost to the top of the pie crust
- Bake for 15minutes on at 210C then reduce to 175C and bake for another 35-40 minutes. Check it at 30 minutes just in case. Insert a toothpick into centre to test it is done, if it comes out clean its ready.
- Allow to cool completely before putting it in the fridge.
I hope you enjoyed my post and my Pumpkin Pie recipe. If you want to ask me any questions about it please comment below and I will help as best I can. Please share my recipe by clicking on the icons below 🙂
EAT – CELEBRATE – ENJOY!!