Classic Pumpkin Pie | TasteToronto
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Classic Pumpkin Pie

1 hours 0 mins Prep Time

55 mins Cook Time

Ingredients

  • 1 1/2 cups (180 grams) all-purpose flour

  • 1/2 teaspoon salt

  • 4 tablespoons (46 grams) shortening

  • 5 tablespoons (71 grams) unsalted butter, frozen

  • 4 to 5 tablespoons (58 grams to 71 grams) ice water

  • 1 x16 ounce can pumpkin purée

  • 2/3 cup packed light brown sugar

  • 1 teaspoon ground ginger

  • 1 teaspoon ground cinnamon

  • 1/2 teaspoon freshly ground nutmeg

  • Pinch of ground cloves

  • 1/2 teaspoon kosher salt

  • 1/2 cup plus 2 tablespoons sweetened condensed milk

  • 2/3 cup evaporated milk

  • 3 eggs

  • 1 egg yolk

  • 3/4 cup heavy cream

  • 1/2 teaspoon vanilla extract

  • Whipped cream

  • Cinnamon

Directions

Crust

9 Steps

  • Step 1

    Whisk dry ingredients into bowl (flour and salt).

  • Step 2

    Add in shortening and mix until mixture is crumbly.

  • Step 3

    Using a box grater, grate the butter using the large holes into the flour mixture, and work it in roughly with your fork, a pastry cutter or a mixer. The butter will be evenly distributed but will be in visible pieces which is good.

  • Step 4

    Add 3 tablespoons of water and toss until mixture starts coming together.

  • Step 5

    Add up to 2 more tablespoons of water if necessary but dough should be crumbly but still come together.

  • Step 6

    Shape dough into a disk and cover in plastic wrap.

  • Step 7

    Refrigerate for at least 2 hours.

  • Step 8

    When ready to roll out dough, remove for 15 minutes prior to rolling, and roll into a 12-inch circle for a 9-inch pie.

  • Step 9

    Line your pie plate, place in fridge while making filling.

Filling

7 Steps

  • Step 1

    Combine pumpkin puree and brown sugar in a saucepan and cook on low to medium heat for 40-45 minutes until the mixture becomes very thick and dark. Let cool slightly for about 10 minutes and mix in spices (ginger, cinnamon, nutmeg, cloves and salt).

  • Step 2

    Preheat oven to 350°F.

  • Step 3

    Add in evaporated milk and condensed milk. Mix together eggs, egg yolk, cream and vanilla and pour this milk-egg mixture into pumpkin mixture.

  • Step 4

    Use whisk and make sure filling is smooth, may require you to whisk for at least 3 minutes vigorously.

  • Step 5

    Pour pumpkin filling into 9-inch prepared pie plate with uncooked pie crust.

  • Step 6

    Bake for 50-60 minutes in preheated oven, or until the custard is just set. The edges of the custard will puff up a little and the centre should still have a little wiggle to it.

  • Step 7

    Let cool for at least 2 hours and serve at room temp or chilled. Pie tastes just as good the next day. Store in an airtight container in refrigerator.

Ingredients

  • 1 1/2 cups (180 grams) all-purpose flour

  • 1/2 teaspoon salt

  • 4 tablespoons (46 grams) shortening

  • 5 tablespoons (71 grams) unsalted butter, frozen

  • 4 to 5 tablespoons (58 grams to 71 grams) ice water

  • 1 x16 ounce can pumpkin purée

  • 2/3 cup packed light brown sugar

  • 1 teaspoon ground ginger

  • 1 teaspoon ground cinnamon

  • 1/2 teaspoon freshly ground nutmeg

  • Pinch of ground cloves

  • 1/2 teaspoon kosher salt

  • 1/2 cup plus 2 tablespoons sweetened condensed milk

  • 2/3 cup evaporated milk

  • 3 eggs

  • 1 egg yolk

  • 3/4 cup heavy cream

  • 1/2 teaspoon vanilla extract

  • Whipped cream

  • Cinnamon

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