Indulge in the flavors of autumn with this ultimate guide to making the perfect pumpkin pie.


 

Autumn/ Fall season and Pumpkin Pie

As the leaves turn color (not in sunny Perth though!), and the temperature starts to dip, we know that pumpkin will be the hero ingredient this season!

I baked pumpkin pie using the same recipe below, some 14 years ago, and I am updating this post with better-looking photos and step-by-step photos too.

This is my best pumpkin pie recipe with flaky crust (almost like shortbread), and pumpkin filling that will not crack as it cools down.
Pies that reminds me of autumn are Pecan pie and Sweet Potato pie.

Ingredients and preparation in baking pumpkin pie

List of ingredients needed to make a pumpkin pie crust

All-purpose flour
Baking Powder
Egg
Chilled butter
Sugar
Salt
(Note: you can replace All-purpose flour and baking powder with self-raising flour)

List of ingredients needed to make a pumpkin pie

Pumpkin puree
Sugar
Milk
Thickened cream
Custard powder
Eggs
Ground cinnamon
Ground nutmeg
Salt

How to make Pumpkin Pie

The full recipe and method are in the recipe card below.

Step 1: Make the pumpkin pie crust.

Add flour, sugar, salt, and chilled butter in a mixing bowl.
I prefer to use a Kenwood kitchen mixer.
Hand mix will melt the butter.


Mix into a sandy/breadcrumbs-like texture.


Add lightly beaten egg.


Mix until the dough comes together.
Turn the dough onto the benchtop.


I used a zip-lock bag to have the perfect square shape and thickness.
Refrigerate for 20 to 30 minutes.


Remove from the fridge and remove from the zip-lock bag.


I used 2 plastic sheets to roll the dough.
You can use greaseproof paper.


Gently press from the middle upwards.
And press from the middle downwards.
This is to prevent the dough from cracking.

As the dough has warmed up, I roll the dough into the desired shape and thickness.


Roll and measure out the pie dish.

I used an 8-inch deep pie dish, this is all I have, unfortunately!


Cut off the trimmings, making sure that there is no air pocket between the dough and the pie dish.
Using a fork, make some indentations at the base of the pie dish.


Blind bake the pie crust by using pie weight.

See the oven temperature and time in the recipe card below.


Remove the pie weight and continue baking for another 5 minutes.

What to do with the left-over dough or trimmings?

I used the pastry trimmings to make little cookies (shaped of leaves) for my pumpkin pie decorations

Step 2: Make the pumpkin pie filling

Cut-up butternut pumpkin or butternut squash.


Steamed the butternut pumpkin until soft.


Mashed using a fork or potato masher.
Best to use a stick blender for a smooth pumpkin puree.


Then you don't have to strain the mashed pumpkin.


Mix all the ingredients and pour them into the pumpkin pie casing.
Baked until the pumpkin pie custard/ filling set.

Sorry, no photos were taken for the last few steps, my apologies.


Baked pumpkin Pie and baked cookies.

FAQ on Pumpkin Pie

Can I prepare the crust a day earlier?

Yes, the pumpkin pie can be prepared a day earlier.
Once the pie crust has cooled down, keep them in an air-tight container.

Can I prepare the pumpkin filling earlier?

As for the pumpkin pie filling, it is best to prepare it on the day.

How long can I keep the pumpkin pie for?

Baked pumpkin pie is best served on the day.
However, it can be kept in the refrigerator for at least 5 days.
Do note that after the 3rd day, the crust will become softer.

Can I use canned pumpkin puree?

Yes, you can use canned pumpkin puree, but do check the sugar content on the labels.
You may have to adjust the amount of sugar that you add to the pumpkin pie mixture.

Posted on 4th October 2010

I am so chuffed that I finally baked a Pumpkin Pie!!!
Mr. H has been hinting for quite some time... and almost every Halloween or whenever I bought a pumpkin from the market  ... "wouldn't it be nice if we could have pumpkin pie"...and my reply would be... "hmmm... Yes darling, it would be nice"...and just leave it at that... The pumpkin will soon end up as soup for my little dearie Miss E
So here it is my first Pumpkin Pie ... and it will not be my last..(even though it'll take me years to bake my second...:). hahaha)
The pumpkin filling was from Ina Garten with some modifications... and the crust is from the Australian Women's Weekly cookbook.