How to Make The PERFECT Pumpkin Pie

Hello everyone! Welcome to my first blog post. Since Canadian Thanksgiving is coming up, I want to share my wonderful pumpkin pie recipe with you. If you’re like me and you’re obsessed with pumpkin spiced everything, I highly recommend you give this recipe a try!

IMG_0809.JPG

Since I grew up in a Filipino household in Scarborough, I didn’t discover pumpkin pie until a couple years ago. I know, I know, crazy right?! I had always heard of pumpkin pie, but I’d never eaten one — or a good one, at least. First of all, I was like excuse me? A sweet vegetable pie? Since I am a true believer that all baked goods are better homemade, I decided I needed to see what the fuss was all about, and I made a pumpkin pie so that I  could finally taste a good pumpkin pie. After working on this recipe, and tweaking it multiple times, I think I can say I’ve found the perfect pumpkin pie recipe. I’m pretty sure I am a liiiiittle obsessed.
I will admit that the first time I made a pumpkin pie, I used butternut squash because that was what my mom brought home, but it still turned out delicious. Have you ever had butternut squash or pumpkin purée on it’s own? Yeah… we all know it’s the combination of spices and a really good pie crust that make this pie delicious.
I also noticed most pies in grocery stores are created with 100% shortening in the crust, and who-knows-what to keep that pie shelf-stable for long periods of time. Don’t even get me started on how particular I am about the balance of spice. I think everyone should take the time to create their own pumpkin pie from scratch at least once in their life. The flaky buttery crust, and the sweet (but not too sweet), spiced pumpkin filling. It’ll warm you to the core, and may or may not make you think about wooly sweaters, and jumping in a pile of leaves in slow motion.
Anyways, ever since I learned to make my own pumpkin pie I’ve become a true pumpkin spiced lover and I hope that after you try this recipe out, you become one too.
This makes two 9″ pies

Perfect Pumpkin Pie

  • Difficulty: easy
  • Print
Ingredients Pie Dough:
500g (4 cups) flour
45g (3 tbsp) icing sugar
9g (1-1/2 tsp) salt
225g (1/2 cup) cold butter
90mL (6 tbsp) Ice cold water
2 egg yolks
Pumpkin pie filling:
796ml (or 1 large can/about 3-1/3 cups) pure pumpkin purée
260g (1-1/3 cup) brown sugar
4 eggs
2 tsp ground cinnamon
1 tsp ground nutmeg
1/2 tsp ground ginger
1/2 tsp cloves
1/2 tsp salt
1 can (354 mL) of evaporated milk
Method:
For the pie dough (also known as pâte brisée)
1. Using a food processor or stand mixer with a paddle attachment, add flour, salt, icing sugar, and cold butter. Mix on a low speed (stand mixer) or pulse (food processor) until the butter chunks are small pea-sized.
2. Add the ice cold water, egg yolks at once and mix or pulse just until combined. Do not overmix, the dough should be very dry and falling apart.
3. Turn dough over onto a clean countertop, and knead it until it comes together.
4. Divide the dough into 4 equal pieces and wrap in plastic wrap. Refrigerate for at least 4 hours or overnight.
5. When the dough has chilled, dust a little flour onto your clean work surface and roll out the pie dough until it is large enough to cover the bottom of your pie plate. Lift the dough carefully, and put it into your pie plate. Do not push the dough in, gently lift the sides to drop the dough into the bottom of the pie plate. Cover in plastic wrap and let it chill for 20 minutes in the fridge to prevent the dough from shrinking.
6. Roll out the scraps of pie dough to cut out leaf shapes to place on top of the pie (optional)
For the pie filling
1. Preheat the Oven to 425 F/220C
2. Combine your cooled pumpkin purée with the brown sugar, add eggs one at a time and whisking well.
2. Add the rest of your spices and salt. Whisk to distribute spices evenly throughout.
3. Add your evaporated milk and gently whisk until everything is combined.
4. Pour the pie filling into the unbaked pie shells after they have finished chilling.
5. Place the pies in the oven for 15 minutes, turn the oven temperature down to 350F and bake for 30-35 minutes, until a skewer or pairing knife can be inserted in the center and come out clean.
6. Place the leaf cutouts on parchment paper and on a cookie sheet in the oven and bake it at 350F for 12-15min until golden brown. Place on the pie after they have finished baking. (Optional)
Below is a video tutorial I made on how to make the pumpkin pie, check it out! Enjoy!!! 🎃 🍁🍂

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

w

Connecting to %s