Silky spiced pumpkin custard in a flaky butter crust, baked until just set.
TBy The_Mad_Russian
Servings
8
1.25 cup all-purpose flour
1 tsp granulated sugar (for crust)
0.25 tsp fine salt (for crust)
8 tbsp cold unsalted butter, cubed
3 tbsp ice water
1 can pumpkin puree
2 piece eggs
1 piece egg yolk
0.75 cup heavy cream
0.25 cup whole milk
0.75 cup dark brown sugar
1.5 tsp ground cinnamon
1 tsp ground ginger
0.25 tsp ground nutmeg
0.13 tsp ground cloves
0.5 tsp fine salt (for filling)
1 tsp vanilla extract
Calories
406 kcal
Protein
6g
Carbs
55g
Fat
19g
Fiber
6g
Sugar
20g
"I used to spend hours every week scrolling through recipes and planning meals for the family, but I now use noms to quickly create fresh fun recipes to try! I love this app!!"
Sarah M. · Melbourne, AU
Make the Crust
1. Whisk the all-purpose flour, granulated sugar (for crust) and fine salt (for crust) in a bowl. Rub in the cold unsalted butter with your fingertips until pea-sized pieces remain, then sprinkle in the ice water and toss until the dough just holds together.
1.2 cup all-purpose flour,
1 tsp granulated sugar (for crust),
0.2 tsp fine salt (for crust),
8 tbsp cold unsalted butter, cubed,
3 tbsp ice water
2. Shape the dough into a disc, wrap and chill for 1 hour. Roll it into a 12-inch (30 cm) round on a floured surface, fit it into a 9-inch (23 cm) pie plate, trim and crimp the edges, then freeze for 15 minutes.
Blind Bake
3. Heat the oven to 200°C (400°F). Line the chilled crust with parchment, fill with pie weights or dry beans, and bake for 15 minutes. Remove the parchment and weights, then bake 5 more minutes until pale golden. Reduce the oven to 175°C (350°F).
Filling and Bake
4. Whisk the pumpkin puree, eggs, egg yolk, dark brown sugar, ground cinnamon, ground ginger, ground nutmeg, ground cloves, fine salt (for filling) and vanilla extract until smooth. Whisk in the heavy cream and whole milk until fully combined.
1 can pumpkin puree,
2 piece eggs,
1 piece egg yolk,
0.8 cup heavy cream,
0.2 cup whole milk,
0.8 cup dark brown sugar,
1.5 tsp ground cinnamon,
1 tsp ground ginger,
0.2 tsp ground nutmeg,
0.1 tsp ground cloves,
0.5 tsp fine salt (for filling),
1 tsp vanilla extract
5. Pour the filling into the warm crust and bake at 175°C (350°F) for 45 to 50 minutes, until the edges are set and the center still jiggles slightly like gelatin.
Cool and Serve
6. Cool the pie on a wire rack for at least 2 hours to finish setting, then refrigerate if desired. Slice and serve at room temperature or chilled.
ready to upgrade your cooking experience?
chat with the chef about recipes - get ingredient suggestions, cooking tips, and more
import any recipe - from Instagram, TikTok, or any URL into a real cookbook
household planning - share your meal plans and grocery lists with your household
