Perfect Pumpkin Pie for Halloween
Prep time: 30 mins | Cook time: 1 hours | Makes: 10 people
Ingredients
Pumpkin Pie Ingredients:
- 1 pie crust dough
- 1 egg white, to brush inside crust
- 1 large egg & 3 egg yolks, room temp
- 425g pumpkin puree, room temp
- 110g light brown sugar
- 50g granulated sugar
- 1 tsp pumpkin pie spice
- 1/2 tsp cinnamon
- 1/2 tsp salt
- 1 tsp vanilla extract
- 340ml evaporated milk, room temp
Whipped Cream Ingredients:
- 238g heavy whipping cream
- 3 Tbsp granulated sugar
- 1/2 tsp vanilla extract
- 1/2 Tbsp golden rum
There's no better way to cheer ourselves up on warm October evenings than baking a delicious pumpkin pie. Either when Halloween in Australia is in full swing, or through any holiday season of the year, homemade pumpkin pie is a scrumptious go-to dish for family gatherings.
So, get your pie tins out and enjoy this scrumptious pumpkin pie recipe for the next time you're setting a table for the holidays!
Recipe via Natasha's Kitchen
Method
Prepare the pie crust
First, roll 1 chilled pie crust disk into a roughly 30cm diameter. Transfer to a 22cm pie pan.
Once flattened, transfer the pie crust to your baking pan. Mold it to the pie tin – make sure to push in from the edges of the pie crust, not push it down! Crimp the edges slightly.
Bake the Crust
Preheat oven to 220ºC. Take out your chilled pie crust and line it with a 22cm ring of crinkled up parchment paper. Fill with pie weights – you can also use beans or rice.
Bake in the oven for 15-18 minutes or until edges turn golden. Once finished, take it out of the oven and remove pie weights. Prick the crust base with a fork, forming little dents across the entire base. Then, brush the inside of the crust with egg white and place back in the oven (no weights) for 5 minutes or until it looks dry.
Bring it out of the oven again. While it's hot, brush again with the egg white to ensure the filling doesn't make the crust soggy. Let it cool to room temperature.
Make Pumpkin Pie Fillling
In a mixing bowl, whisk together pumpkin puree, egg and yolks, brown and granulated sugars, salt, pumpkin spice, cinnamon and vanilla extract. Mix until combined.
Add evaporated milk and whisk it all until blended and bubbles are gone from the batter. Tap bowl against the counter to let trapped air escape. Pour the batter into the baked and cooled pie crust!
Reduce oven temperature to 180ºC and bake 50-60 minutes. It should be completely set at the edges, while the centre will appear slightly wobbly or looser like a cheesecake.
Transfer onto a cooling rack and cool completely to room temperature (3 hours). Then, enjoy straight afterwards or refrigerate and you have one amazing pumpkin pie ready to serve!
Make whipped cream
Pour whipping cream into a mixing bowl. Use a hand mixer on medium speed and beat until it reaches soft peaks (around 1 minute).
Add vanilla, sugar, and rum (optional) to the cream. Beat on medium high speed until medium peaks form and voila! You have a sweet whipped cream that will perfectly balance the pumpkin pie and buttery crust flavour.
FAQs
Can I use store-bought crust?
Yes - if you don't have homemade pie crust ready to use, you can either make one or buy a deep-dish pie crust!
What is the best pie pan for pumpkin pie?
We love the Bakemaster quiche & pie tins which come in a variety of sizes. Whether you want non stick or silicone, they are great for molding gorgeous looking pies, tarts, flans and more. Some also come with a perforated base which allows moisture to escape from within – making even crispier crust!
