Making your own crust is the first step to making a delicious pie. My recipe is easy and the end result is almost like shortbread which is the perfect partner for the rich, spiced filling. Use warming spices that compliment the sweet pumpkin. Pumpkin spice mix is fine but if you really want a special pie, blend your own. I love using cinnamon, cardamom, ginger and all spice along with vanilla.
Ingredients and Substitutions
For the crust: flour, sugar, salt, unsalted butter, egg yolk, ice water. Use any pie dough of your choice. Store-bought pie crust can also be used. Pumpkin puree. Canned pumpkin can be used but I prefer making my own. Light brown sugar. Eggs. Evaporated milk. Spices: cinnamon, ground cardamom, ground ginger, allspice. Nutmeg and cloves can also be used. Vanilla extract.
How to make pumpkin pie
Should pumpkin pie be refrigerated?
As the filling is custard-based, it needs to be refrigerated. This also allows the filling to set completely.
Freezing and making ahead
Make ahead: Pumpkin pie can be made and baked up to 3 days ahead. Allow the baked pie to cool completely then wrap in a few layers of plastic wrap and refrigerate. Remove from the fridge an hour before serving. Freezing: The components of pumpkin pie freeze well although I think it is much better when it hasn’t been frozen. To freeze, bake and cool the pie completely then wrap in a few layers of plastic and foil. Freeze for up to 3 months. Allow to thaw completely in the fridge, uncovered. This will take up to 12 hours.
Pie recipes
