Classic Pumpkin Pie

Method

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1. Rub the butter into the flour, sugar and salt until it holds pea-sized pieces, add the ice water, and bring together. Chill 1 hour.

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2. Roll out and line a 23 cm pie dish, leaving an overhang. Crimp the edge and freeze for 30 minutes.

   Mark done Start 30 min timer

3. Line with foil and baking beans and bake at 200°C / 390°F for 20 minutes. Remove the beans and bake 12 minutes more until the base is dry and sandy.

   Mark done Start 20 min timer

4. Brush the hot shell with a little beaten egg and return to the oven for 2 minutes to seal it. Reduce the oven to 160°C / 320°F.

   Mark done Start 2 min timer

5. Meanwhile, cook the pumpkin purée with both sugars, all the spices and the salt in a wide pan over medium heat for 6 to 8 minutes, stirring, until it darkens, thickens and begins to sputter.

   Mark done Start 6 min timer

6. Take off the heat and whisk in the cream and milk, then cool for 5 minutes.

   Mark done Start 5 min timer

7. Whisk in the eggs, yolk and bourbon, then strain through a sieve for a perfectly smooth custard.

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8. Pour into the warm shell and bake for 45 to 55 minutes, until the outer edge is set and the central 8 cm wobbles as one piece.

   Mark done Start 45 min timer

9. Cool completely on a rack — at least 3 hours — then refrigerate 2 hours before serving with whipped cream.

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Chef’s Tips

• Do not overbake. A cracked pumpkin pie has gone past its setting point and turns grainy.
• Pour the filling into a warm shell — cold filling in a cold shell takes far longer and soaks in.
• Use pumpkin purée, not pumpkin pie filling, which is already sweetened and spiced.

Pairing Suggestions

• Coffee, or a glass of bourbon
• Serve with lightly whipped cream
• The traditional close to Thanksgiving dinner

Storage & Reheating

Refrigerate 3 days. Freeze up to 1 month, though the crust softens slightly. Serve at cool room temperature.

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.