Pumpkin Pie
This pumpkin pie is a spiced pumpkin custard baked in a crisp, fluted crust. The filling is made in two stages: the purée, sugar and spice are warmed in a pot first, then whisked into the milk, egg and cream, which blends the spices evenly. The crust is blind baked with weights and sealed with a brush of egg white, so the custard does not soak through the base.
Instructions
Roll the dough out into a circle wider than your pie pan. Lift it over the pan, rolling it around the pin first if that helps, then press it gently into the bottom and up the sides.
Trim the excess with scissors, leaving about 1 inch of overhang. Tuck the overhang under itself so the crust sits level with the rim, then flute the edge with your fingers. Chill the crust for 1 hour in the fridge or 30 minutes in the freezer.
Warm the pumpkin purée, sugar and pumpkin pie spice in a small pot over low heat, stirring gently, until the mixture is warmed through.
Whisk the milk, eggs and cream together in a bowl. Gradually whisk in the warm pumpkin mixture, then stir in the vanilla essence if you are using it.
Line the chilled crust with parchment paper and fill it with uncooked beans, rice or pie weights so it cannot puff up. Bake at 425˚F for about 10 minutes, until the edges are golden.
Take out the parchment and weights. Brush the bottom of the crust with beaten egg white and bake for another 10 minutes, until the center of the crust is light brown.
Pour the pumpkin filling into the crust until it is almost, but not quite, full. Bake at 350˚F for 45 to 60 minutes, until the center begins to set.
Let the pie cool to room temperature before serving.
Make it personal.
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