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Pumpkin Pie, the Thanksgiving Dish

United States — see recipes from this place
  • 1 h 30
  • For 4–6 people
A pumpkin pie in a pale pastry case, its orange filling topped with dark caramelised onions, chopped hazelnuts and chives.

A comforting American dessert of pumpkin and warm spices in a buttery pastry crust. Budget-friendly.

Ingredients

For the pastry

  • 200 g of flour
  • 100 g of cold butter
  • 1 tablespoon of sugar
  • 1 pinch of salt
  • 2 to 3 tablespoons of cold water

For the filling

  • 400 g of pumpkin or butternut purée
  • 2 eggs
  • 25 g of brown sugar
  • 150 ml of evaporated milk or cream
  • 1 teaspoon of ground cinnamon
  • ½ teaspoon of ground ginger
  • ¼ teaspoon of nutmeg
  • 1 pinch of salt
  • 1 teaspoon of vanilla extract
  • Optional: red onion or shallots, and hazelnuts

Method

  1. Make the pastry. Mix the flour, sugar and salt in a large bowl. Add the cold butter cut into small pieces and rub it into the flour with your fingertips until the mixture resembles breadcrumbs.

  2. Form the dough. Add the cold water, one tablespoon at a time, and mix until the dough comes together. Do not overwork it. Form a ball, cover it and let it rest in the refrigerator for 30 minutes.

  3. Prepare the pumpkin. If using fresh pumpkin, cook it until soft, then blend it into a smooth purée. Let it cool before making the filling.

  4. Make the filling. In a large bowl, whisk together the pumpkin purée, eggs, brown sugar, evaporated milk, cinnamon, ginger, nutmeg, salt and vanilla until smooth.

  5. Roll out the pastry. Roll the dough out on a lightly floured surface until it is about 3 to 4 mm thick. Carefully place it into a pie dish and gently press it into the edges. Trim any excess pastry.

  6. Add the filling. Pour the pumpkin mixture into the pastry shell and spread it evenly.

  7. Bake the pie. Preheat the oven to 190°C. Bake the pie for about 15 minutes, then reduce the temperature to 175°C and continue baking for another 35 to 45 minutes.

  8. Let it cool. The pie is ready when the edges are set and the centre still has a slight wobble. Let it cool for at least 1 hour before slicing.

  9. Serve. Pumpkin pie is delicious on its own or served with whipped cream, vanilla ice cream, or a little cinnamon.

  10. You can additionally add a compote of red onion or shallots and some roasted hazelnut to the pie to bring extra fragrance.

I cook dishes like this one in people's homes across Cape Town.

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