Classic Pumpkin Pie
Recipe type: Dessert
Cuisine: American
Serves: 1 large pie
  • 225g (7.9 oz) plain flour (I used spelt flour)
  • Pinch of salt
  • 75g (2.6 oz) icing sugar
  • 150g (5.2 oz) butter, cold & diced
  • 1 egg yolk
  • Up to a tablespoon of ice cold water, or as needed
  • 200ml (6.7 fl oz) evaporated milk
  • 200ml (6.7 fl oz) double cream
  • 200g (7 oz) light brown sugar (I used light muscovado sugar)
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground allspice
  • 1/4 tsp ground cloves
  • 3 free-range eggs, whisked
  • 2 egg yolks
  • 700g (24.6 oz) mashed, cooked pumpkin passed through a sieve (I used about 1.5 kilos (3.3 pounds) of pumpkin to yield this amount)
  • Softly whipped cream and toasted pecan nuts, to serve
  1. Preheat the oven to 180°C (360°F).
  1. In a food processor pulse the flour, salt and sugar to combine. Then add the butter, and pulse until the mixture resembles very coarse breadcrumbs (this should only take a few seconds).
  2. Add the egg yolk, and pulse until combined. Check the mixture - if it's starting to clump a little and holds together when you pinch it, it's good to go. However, if it's still too dry, add a little ice cold water and pulse again for a few seconds, adding tiny increments of water until the mixture starts to hold together.
  3. Dump the mixture onto your kitchen bench and lightly bring it together into a ball - don't knead it though. Flatten the ball slightly so it forms a disc, then wrap it tightly in plastic wrap and refrigerate for two hours.
  4. Once chilled, roll out the pastry on a lightly floured surface to a 3mm thickness. Use to line a 28cm tart ring placed on a baking sheet (I allow the pastry to lie over the edges while it cooks; then I trim the top once it's baked - this helps to avoid shrinkage).
  5. Rest the lined tart ring in the fridge for 20 minutes (personally, I think it needs longer in the fridge - I left it for 2 hours. That way, when it hits the oven, it will be less likely to shrink).
  6. Line the tart ring with greaseproof paper and fill with baking beans to keep the base's shape, and bake blind for about 20 minutes.
  7. Remove the greaseproof paper and baking beans and return to the oven for 5-8 minutes or until the pastry starts to turn golden brown.
  8. Remove from the oven and allow to cool (you may like to brush the pastry with a little egg yolk to create a seal).
  9. Turn the oven down to 160°C (320°F).
  1. In a saucepan, bring the evaporated milk, cream, sugar, salt, and spices to scalding point (just before a boil).
  2. In the meantime, whisk the whole eggs and egg yolks together in a large heat resistant bowl.
  3. Once the milk mixture has reached scalding point, gently pour a small amount (about a quarter cup) over the eggs while whisking constantly (this tempers the eggs and ensures they don't curdle). Continue whisking while you add the remaining milk mixture.
  4. Now, add the pumpkin mix and gently whisk or beat in until everything is mixed.
  5. Fill the pastry case with the pumpkin mix. Carefully place in the middle of the oven and bake for 40-45 minutes or until the mix appears set but not too firm (it should still be a little jiggly in the middle; it will continue to set as it cools).
  6. Remove from the oven and let it cool to room temperature.
  1. Serve with softly whipped cream and pecan nuts.
*If using spelt flour, your mixture may be a little wetter than usual. You may need to add a little more flour to the mixture, but it should still feel slightly tacky when done.
**This pie can be made ahead - in fact it tastes even better the following day once the flavours have time to amalgamate.
Recipe by The Kiwi Cook at