Pumpkin Pie is my all time favourite pie. If I have ever said I liked a pie better than pumpkin pie, I was lying. My apple pie that I made is great for a fruit pie lover, but this is amazing. What I love about this pie is that 1. it only has a bottom crust (I’m not a crust fan and I’ve even less of one having worked with pastry over the last couple weeks), and 2. the filling melts in your mouth. I LOVE that. Whip yourself up some fresh whipping cream and you’re set for a delicious fall holiday treat.
Pumpkin Pie Filling
1 cup brown sugar (180g)
1 1/2 cups pumpkin puree (360mL)
1 teaspoon cinnamon(5mL)
1 teaspoon ground ginger (5mL)
1/8 teaspoon cloves
1/2 teaspoon salt
1 tablespoon cornstarch (15mL)
1 1/2 cups evaporated milk (360mL)
Pumpkin Pie Pastry
2 1/2 cups all purpose flour (300g)
1 teaspoon salt
1 teaspoon sugar
1 cup of cold butter (240g)
1/4-1/2 cup cold water (60mL-120mL)
9″ pie plate
Mix brown sugar, spices, salt and cornstarch together in a stand mixer (or by hand). Add pumpkin and mix until smooth. Add eggs one at a time until incorporated. Slowly add milk and mix until combined. Set aside.
If using pie pastry, roll out dough and transfer to pie plate. Trim excess using scissors. Ball up scraps and re-roll out. Using the leaf cutter, cut enough leaves to create a border around the top of the pie plate. Before applying leaves, brush with egg whites. Place leaves around the top, and brush again with egg white. Pour pumpkin filling into the center of the pie plate. Place into preheated oven at 375F for 60-70 minutes, or until crust is golden brown. Serve with whipping cream if desired.