Pumpkin pie has a creamy and a decadent filling with a hint of warm spices and a flaky shortcrust pie perfect for fall. It is very easy to make at home, however it does require few steps. Homemade pasty crust taste a lot better than the store bought one. It’s really simple to make, the only thing to take care is to use chilled butter and ice cold water and never ever knead a shortcrust pastry or else it will become hard and chewy instead of flaky. Though it does require a large amount of butter but the pastry does worth it. If you don’t want to make the pastry from scratch, you could of course use the pre made one available at the grocery store.

I have roasted my own pumpkin, which I always prefer, but it’s okay to use canned pumpkin purée and save some time.

The spices here give a lot of flavor to the pie, so do not skip them at all.

Short crust pastry
(Make sure everything is chilled)
1.5 cups all purpose flour
1/4 tsp salt
1/2 cup+1 tbsp butter ( heaped)
3-4 tsp ice cold water
1 tsp sugar(optional)
Crumble the butter & the flour together so it resembles coarse sand. Work quickly so the butter may not melt. Add 1 tsp of water at a time. Do not knead the dough otherwise it will become hard instead of flaky. Gather the flour mixture on a plastic wrap in the form of a disc. Refrigerate for 20-30 mins so the butter may have the chance to solidify again which will result in a flaky pastry while baking. Before rolling the dough, let the pastry sit out for 3-5 mins. Gently roll the pastry into a pie pan or pie plate. Prick the pastry with a fork to ensure it doesn’t rise. Also add dry chickpeas or pie weights for double surety. Blind bake at 180 *C for 12-15 mins until firm. Then remove the chickpeas and bake for another 4-5 mins. Allow it to cool before pouring in the filling.

Filling
3/4 cup pumpkin purée
3/4 evaporated milk
2 eggs
3/4 cups brown sugar
1/4 tsp salt
1/4 cinnamon
1/4 nutmeg
1/4 ginger powder
Mix all together. Pour in the pastry shell.

Bake at 220*C for 25-30 mins then reduce the temperature to 180*C and continue to bake for 25-30 or until done according to your oven settings. A knife should come out clean and there is a slight jiggle in the center. Allow to cool down completely then refrigerate for minimum of 6 hours or even overnight. Best serve as chilled. Enjoy as it is or with some whipped cream.

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