Classic pumpkin pie recipe to make with your leftover pumpkins

Classic pumpkin pie recipe to make with your leftover pumpkins

Wondering how to make pumpkin pie? Here's a recipe for a rich pumpkin pie that is ideal for a Thanksgiving supper, Halloween or a Bonfire Night party

Prep: 25 mins
plus chilling

Aaron Bertelsen

I enjoy making this pumpkin pie in the autumn for visiting Americans. I serve it with sour cream to offset the pie’s richness. Although excellent straight from the oven, it is even better the next day as the flavour seems to deepen. It can be reheated gently or served at room temperature. Either way, make sure to take it out of the pan when it is cool enough to handle after the initial cooking or it will sweat and the pastry will go soft.

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How to make pumpkin pie

Ingredients

  • 350g Plain flour plus extra for dusting
  • 175g Butter cold and diced
  • 1 Egg
  • 3tbsp Cold water
  • Pinch of salt
  • 450g Pumpkin peeled and seeded and cut into 2.5cm chunks
  • 2 Eggs plus 1 egg yolk (save the white for another dish)
  • 80g Soft dark brown sugar
  • 1tsp Ground cinnamon
  • ½tsp Ground allspice
  • ¼tsp Ground cloves
  • ½tsp Ground ginger
  • 275ml Double cream

Methods

  • Step 1

    Put the flour and salt into a bowl and rub in the butter until the mixture resembles coarse breadcrumbs. Add the egg and, using a knife, stir in just enough cold water to bind the dough together.

  • Step 2

    Tip the dough on to a lightly floured work surface and shape into a ball. Cover with cling film and chill for at least 30 minutes, or ideally 1-3 hours, before using.

  • Step 3

    Preheat the oven to 180°C/350°F/Gas 4, placing an oven rack in the lower part of it.

  • Step 4

    Butter a 30cm loose-bottom pie dish.

  • Step 5

    Roll out the pastry on a lightly floured work surface until it is large enough to line the prepared pan.

  • Step 6

    Put the pumpkin into a steamer and steam until tender (about 8-10 minutes), then place in a coarse-mesh sieve to drain, pressing lightly to extract any excess water. Transfer to a blender or food processor and blend to a purée.

  • Step 7

    Lightly whisk the eggs and extra yolk in a large bowl. Put the sugar, spices and cream into a pan and bring to a simmer, whisking to combine. Add 1-2tbsp of the mixture to the eggs and whisk together. Now pour all the egg mixture into the cream mixture and whisk briefly. Add the pumpkin purée and whisk again to combine thoroughly.

  • Step 8

    Pour the filling into the chilled pastry case, place on a baking sheet and bake on a low oven rack for 35-40 minutes, until puffy around the edges but slightly wobbly in the centre. Take the tart out of the oven and carefully slip off the outer ring, leaving the tart sitting on the base. Return to the oven on the baking sheet for another 5-10 minutes so that the sides get really crisp.

  • Step 9

    Let the tart cool to room temperature, then slide on to a plate and serve.

Aaron Bertelsen

Having studied at Kew Gardens and spent two years at Jerusalem Botanical Gardens in Israel, Aaron Bertelsen is now a vegetable gardener and cook. His book, The Great Dixter Cookbook was published in March 2017.
Aaron Bertelsen's pumpkin pie © Andrew Montgomery

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