Pumpkin Pie from Scratch
2 hours 45 minutes
It's hard to find a pumpkin pie recipe that doesn't call for tinned pumpkin but fresh is so much better! The dough and filling can be prepared a day in advance if you like.
Marielle
2 people made this
Ingredients
Makes: 2 pies
- 2 small pumpkins
- Dough
- 250g flour
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 225g cold butter, diced
- 4 tablespoons ice water
- Filling
- 750g cooked pumpkin
- 3 cups double cream
- 200g brown sugar
- 75g sugar
- 2 eggs + 2 egg yolks
- 1 teaspoon salt
- 2 teaspoon cardamom
- 2 teaspoons cinnamon
- 2 teaspoons ginger
- 1 teaspoon allspice
- 1/2 teaspoon cloves
Directions
Preparation:45min ›
Cook:1hour ›
Extra time:1hour chilling ›
Ready in:2hours45min
- Roast the pumpkins in the oven at 200 degrees C until soft and cooked. Let cool, remove seeds and scrape out the flesh from the rind.
- Mix all of the dry ingredients for the dough in a food processor. Add butter and process. With the food processor running, gradually add water until a dough forms, but don't over process it.
- Divide dough into two pieces, shape into flat discs, wrap in plastic wrap and refrigerate at least 1 hour.
- Mix all ingredients for the filling in the food processor. Preheat the oven to 220 degrees C.
- Roll the dough out into circles and use to line two 22cm pie tins. Pour in the filling and decorate with remaining dough if desired.
- Bake 15 minutes, then turn oven down to 180 degrees C and bake 45 minutes or until a skewer comes out clean.
- Let cool and serve with cream!
