Pumpkin Pie

• Prep30 min
• Cook1 h 15 min
• Total5 h
• Serves8

Ingredients

Crust

• 160 g all-purpose flour (1 1/4 cups), plus more for rolling
• 1 tsp sugar
• 1/2 tsp salt
• 115 g very cold unsalted butter, in 1.5 cm cubes (1/2 cup, 1 stick)
• 50 g ice water (3 1/2 tbsp), plus 1 tbsp more if needed

Pumpkin filling

• 425 g canned pure pumpkin puree, not pie filling (one 15 oz can)
• 100 g light brown sugar, packed (1/2 cup)
• 50 g sugar (1/4 cup)
• 2 tsp ground cinnamon
• 1 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/8 tsp ground cloves
• 1/2 tsp salt
• 2 large eggs plus 1 egg yolk
• 250 g evaporated milk (1 cup)

Whipped cream

• 240 g cold heavy whipping cream (1 cup)
• 20 g powdered sugar (2 tbsp)
• 1/2 tsp vanilla extract
• Ground cinnamon, to dust

Instructions

1. Place the flour, sugar, salt and cold butter in the mixing bowl and chop 5 sec/speed 5, until the butter is the size of peas. Add the ice water and mix 8 sec/speed 4, until the dough forms clumps. Shape into a flat disc, wrap and refrigerate for 1 hour.
2. On a floured counter, roll the dough into a 30 cm (12 in) circle and fit it into a 23 cm (9 in) pie dish. Fold the edge under and flute it with your fingers. Freeze for 15 minutes while you preheat the oven to 200°C (400°F).
3. Line the crust with parchment paper, fill it with pie weights or dry beans and bake for 15 minutes. Remove the paper and weights and bake 5 minutes more, until the bottom looks dry. Lower the oven to 180°C (350°F).
4. Wipe out the mixing bowl. Place the pumpkin, both sugars, the spices, salt, eggs, yolk and evaporated milk in it and mix 20 sec/speed 4. Scrape down the sides and mix 10 sec/speed 4 more, until smooth.
5. Pour the filling into the warm crust and bake for 45 to 55 minutes, until the edges are set and the center jiggles slightly when you nudge the dish. Cover the crust edge with foil if it browns too fast.
6. Let the pie cool on a rack for at least 2 hours so the filling sets, then refrigerate it if you are not serving it soon.
7. Wash and dry the mixing bowl well. Insert the butterfly whisk, add the cold cream, powdered sugar and vanilla, remove the measuring cup and whip 1-2 min/speed 3.5, watching through the lid opening, until soft peaks form.
8. Serve each slice with a swirl of whipped cream and a light dusting of cinnamon.

Tips

• Pumpkin pie spice works too: use 3 1/2 tsp in place of the cinnamon, ginger, nutmeg and cloves.
• Use the rest of the can of evaporated milk in your coffee, or save it for a tres leches cake.
• Once cool, keep the pie covered in the fridge for up to 4 days. Whip the cream just before serving.