Pumpkin Pie

Thanksgiving special! I don’t celebrate Thanksgiving but I’m aware I have quite a few readers in the US so this one is for you. I know typically Thanksgiving dinner includes the biggest turkey available and the dessert that seems to come up the most is a pumpkin pie. I used this recipe from The Hummingbird Bakery Cookbook. The recipe is really easy to follow but somehow my pastry went wrong. It was slightly on the salty side and didn’t roll out particularly smoothly, hence the pieces falling off the sides… I mean… that rustic look.

Preheat the oven to 170°C (325°F) Gas 3.

For a Basic Pie Crust dough 
260g plain flour
1/2 teaspoon salt
110g unsalted butter

a 23cm pie dish, greased

Put the flour, salt and butter in an electric mixer with a paddle attachment and beat on slow speed until you get a sandy consistency and everything is combined. Add 1 tablespoon water and beat until well mixed. Add a second tablespoon of water and beat until you have a smooth, even dough. If the dough is still a little dry, add another tablespoon of water, but be careful not to add too much water – it is safer to beat the dough at a high speed to try to bring the ingredients together. 

Wrap the dough in cling film and leave to rest for an hour.

Lightly dust a clean work surface with flour and roll out the dough with a rolling pin. Line the prepared pie dish with the dough and trim the edges with a sharp knife. 

For the filling
1 egg
425g pumpkin puree
235ml evaporated milk 
220g caster sugar 
1/4 teaspoon ground cloves
1 teaspoon salt
1/4 teaspoon ground cinnamon, plus extra to decorate
1/4 teaspoon ground ginger
1 tablespoon plain flour
lightly whipped cream, to serve (optional)

Put the egg, pumpkin purée, evaporated milk, sugar, cloves, salt, cinnamon, ginger and flour in a large bowl and mix with a wooden spoon until everything is well combined and there are no lumps. 

Pour into the pie crust and bake in the preheated oven for about 30-40 minutes, or until the filling is set firm and doesn’t wobble when shaken.

Leave to cool completely, then serve with a dollop of lightly whipped cream, if using, and a sprinkling of cinnamon. 

I have no idea what pumpkin pie is supposed to taste like so I can’t be sure if this is a good recipe or not. I hope to go the Hummingbird Bakery soon and try it there so I can compare. The texture was really odd to me, almost like a crème brûlée. If anyone follows the recipe, let me know what yours turns out like.


Harleigh Reid
Harleigh Reid

I write about food and eat a lot.

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