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 ๐ About 4 batches of Madeleines, which am not sharing the recipe today ๐ 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 ๐คฃ 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” ๐๐๐๐ He would repeat it throughout the day, the pumpkin pie good dream ๐
So yeah, whether it’s Thanksgiving or not, whenever he wants it, I have to bake pumpkin pie ๐
Anyhoo! Here is the recipe for the following pumpkin pie ๐
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 ๐
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!
Pumpkin Pie
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 ๐
- 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!
