Hi Friends!

Canada had their turkey day on Monday, so it was a long weekend for us. The weather was lovely. Boys were helping the father cleaning the backyard, while I baked a lot 😁 About 4 batches of Madeleines, which am not sharing the recipe today 😁 For today’s recipe sharing, it is Pumpkin Pie.

My youngest loves pumpkin pie for whenever. In fact, once awhile, he would dream of it 🤣 Yep, he would wake up in the morning, then he would come to me and would say “Mommy, I had a good dream, last night. I ate the best pumpkin pie” 😁😁😁😁 He would repeat it throughout the day, the pumpkin pie good dream 😁

So yeah, whether it’s Thanksgiving or not, whenever he wants it, I have to bake pumpkin pie 😁

Anyhoo! Here is the recipe for the following pumpkin pie 😊

Crust

2 1/2 c flour
1 tbsp sugar
A pinch of salt
195 g unsalted butter
5 tbsp cold water

Pumpkin Filling

1/2 c sugar
1/4 c demerara style sugar
3 eggs
1/2 tbsp vanilla essence
1/4 tsp each ginger powder, cinnamon, powder, all spice powder
Fresh grated nutmeg
2 c pumpkin puree
3/4 c heavy cream

In a bowl, mix all dry ingredients, then cut in room temperature butter, either with knife, fork, or hand, is up to you. Add in water, knead until you formed a nice dough.

Between 2 parchment papers, roll flat dough, then lay it on a pie plate.

Poke holes and let it chilled in the fridge while we make the filling 😊

In a clean bowl, mix sugar, demerara sugar, and eggs until foamy

Stir in pumpkin puree, spices, and heavy cream

Pour mixture onto pie plate and bake in preheated 425 F for 15 mins

Lower temperature to 375 F and bake for another 30-40 minutes

Let cool completely on room temperature, then chill before serving

Slice, serve, and enjoy as is or with whipped cream!

Print Recipe

Pumpkin Pie

Servings: 0

Ingredients

Crust

• 2 1/2 c flour
• 1 tbsp sugar
• A pinch of salt
• 195 g unsalted butter
• 5 tbsp cold water

Filling

• 1/2 c sugar
• 1/4 c demerara style sugar
• 3 eggs
• 1/2 tbsp vanilla essence
• 1/4 tsp each ginger powder cinnamon, powder, all spice powder
• Fresh grated nutmeg
• 2 c pumpkin puree
• 3/4 c heavy cream

Instructions

• In a bowl, mix all dry ingredients, then cut in room temperature butter, either with knife, fork, or hand, is up to you. Add in water, knead until you formed a nice dough.
• Between 2 parchment papers, roll flat dough, then lay it on a pie plate.
• Poke holes and let it chilled in the fridge while we make the filling 😊
• In a clean bowl, mix sugar, demerara sugar, and eggs until foamy
• Stir in pumpkin puree, spices, and heavy cream
• Pour mixture onto pie plate and bake in preheated 425 F for 15 mins
• Lower temperature to 375 F and bake for another 30-40 minutes
• Let cool completely on room temperature, then chill before serving
• Slice, serve, and enjoy as is or with whipped cream!

Video