Every Thanksgiving dessert is delicious but you’ll often find it’s slightly too spicy or slightly too sweet. Make the pie just right this year with our delicious recipe courtesy of the Hummingbird Bakery Cookbook.
Let this holiday forever be remembered as ‘The One With The Perfect Pumpkin Pie’!
Basic Pie Crust
- 260g plain flour
- ½ teaspoon salt
- 110g unsalted butter
- Put the flour, salt and butter in an electric mixer with a paddle attachment and beat on slow speed until you get a sandy consistency and everything is combined.
- Add 1 tbsp water and beat until well mixed. Add a second tbsp of water and beat until you have a smooth, even dough. If the dough is still a little dry, add another tablespoon of water, but be careful not to add too much water – it is safer to beat the dough at high speed to try to bring the ingredients together.
- Wrap the dough in clingfilm and leave to rest for 1 hour.
- Slot the dough into a 23cm greased pie dish
- 1 basic pie crust dough, unbaked (see below)
- 1 egg
- 425g tin pumpkin purée
- 235ml evaporated milk
- 220g caster sugar
- ¼ teaspoon ground cloves
- 1 tsp salt
- ¾ tsp ground cinnamon, plus extra to decorate
- ¼ tsp ground ginger
- 1 tbsp plain flour
- Lightly whipped cream, to serve (optional)
- Preheat the oven to 170°C (325°F) Gas 3.
- Lightly dust a clean work surface with flour and roll out the dough with a rolling pin. Line the prepared pie dish with the dough and trim the edges with a sharp knife.
- Put the egg, pumpkin purée, evaporated milk, sugar, cloves, salt, cinnamon, ginger and flour in a large bowl and mix with a wooden spoon until everything is well combined and there are no lumps.
- Pour into the pie crust and bake in the preheated oven for about 30–40 minutes, or until the filling is set firm and doesn’t wobble when shaken.
- Leave to cool completely, then serve with a dollop of lightly whipped cream, if using, and a light sprinkling of cinnamon.