Pumpkin Pie
Classic spiced pumpkin pie with a homemade shortcrust, made with fresh mashed pumpkin and evaporated milk.
- Cook
- 40 min
- Total
- 40 min
- Serves
- 8
Ingredients
For the pastry
- 160 g all-purpose flour
- ½ tsp salt
- 120 g shortening
- 3½ tbsp cold water, you may need 3–4 tbsp
For the filling
- 2 cups pumpkin, cooked and mashed
- 12 fl oz evaporated milk, 1 can
- 2 eggs, beaten
- ¾ cup brown sugar, packed
- ½ tsp ground cinnamon
- ½ tsp ground ginger
- ½ tsp ground nutmeg
- ½ tsp salt
Method
Make the pastry
- Heat the oven to 200°C (400°F).
- Mix the flour and salt, then cut in the shortening. Add the cold water 1 tbsp at a time, mixing after each, until the dough is moist enough to hold together.
- With lightly floured hands, shape the dough into a ball. Roll it out on a lightly floured board to about 3 mm (⅛ inch) thick. Using a sharp knife, cut it 4 cm (1½ inches) larger than an upturned 20–23 cm (8–9 inch) pie dish.
- Roll the pastry loosely around the rolling pin, unroll it into the dish and ease it into the bottom.
Fill and bake
- In a large bowl, beat the pumpkin with the evaporated milk, eggs, brown sugar, spices and salt, using an electric mixer or stick blender, until well mixed. Pour into the pastry case.
- Bake for 40 minutes, until a knife inserted 2.5 cm (1 inch) from the edge comes out clean.