A perfect, decadent pumpkin pie for fall
I’ve got a confession to make: I’ve eaten a lot of pumpkin pie in my life. Not only have I sampled my share of slices, I’ve also made many versions of this classic fall dessert. I’ve made it with maple syrup and tried it with caramel, I even reinvented it as a pumpkin-orange tart. All this to say, I’m uniquely qualified to share a recipe for the very best pumpkin pie.
With its crisp, golden crust (made from scratch — trust me, it’s worth it) and velvety rich filling, I use canned pumpkin rather than the real deal for this decadent dessert (its silky, creamlike texture wins me over every time).
That, combined with smooth, sweetened condensed milk — the ultimate partner in crime — and spiced with cinnamon and nutmeg for that warm, homey feel.
I finish each slice with a generous dollop of freshly whipped cream. Practice really does make perfect.
Classic Pumpkin Pie
3 Ricardo Tested
Crust
1-1/4 cups (190 g) unbleached all-purpose flour 2 tbsp sugar 1/4 tsp salt 1/2 cup (115 g) unsalted butter, cubed and chilled 1/4 cup (60 mL) plain yogurt
Filling
1 tsp cornstarch 1/2 tsp ground cinnamon 1/4 tsp ground nutmeg 2 eggs 1-1/2 cups (375 mL) canned pumpkin purée 1 can (10 oz/300 mL) sweetened condensed milk 1/2 cup (125 mL) 35% heavy cream 2 tbsp icing sugar To make crust, in a food processor, combine flour, sugar and salt. Add butter and pulse until mixture forms coarse crumbs. Add yogurt and pulse until dough begins to form. Remove from food processor and shape into a disc. Cover with plastic wrap and refrigerate for 30 minutes.
With rack in lowest position, preheat oven to 375 F (190 C).
On a lightly floured surface, roll out dough. Line into a 9-inch (23 cm) pie plate. Trim excess dough to 1/2 inch (1 cm) from edge of pie plate. Fold edge of dough over to form a double crust. Scallop edge. Set aside.
For filling, in a bowl, combine cornstarch and spices. Whisk in eggs. Whisk in pumpkin purée and sweetened condensed milk. Stir until smooth, then pour into pie crust.
Bake for 35 to 40 minutes or until filling is set in the centre.
Let cool completely on a wire rack.
In a bowl, whip heavy cream with sugar until stiff peaks form. Serve pie with a dollop of whipped cream or, using a pastry bag fitted with a star tip, pipe whipped cream along outer edge of pie.
Makes 8 servings.