Pumpkin pie might be a big deal in the US, but for the rest of us it’s still a bit of a curiosity. In Denmark we mostly use pumpkin for soup, so the idea of turning it into a dessert feels a little unexpected. When I finally tried it, I got it. The warm spices, the gentle sweetness, and the creamy texture are just really delicious.
If you’ve never tried pumpkin pie before, imagine a flavor that’s a lot like a Pumpkin Spice Latte, but creamier. My recipe is simple and to the point. Nothing fancy, just a good pumpkin pie that works every time. The filling has a soft, velvety texture The filling has a soft, velvety texture, and the crust isn’t too sweet. Serve it cold or at room temperature with whipped cream or a scoop of vanilla ice cream.
Recipe: Easy Pumpkin Pie
1
pie (9 inches pie dish)Keep the screen of your device on
Ingredients
- Crust
2 ½ cups flour
2 tablespoons white sugar
½ teaspoon salt
1¾ sticks cold butter (150g)
4-6 tablespoons ice water
- Filling
1 can pumpkin purée (15 oz, 425 g)
6 tablespoons brown sugar (a little more than ⅓ cup, 150g)
6 tablespoons white sugar (a little more than ⅓ cup, 150g)
1 teaspoon cinnamon
½ teaspoon ginger
⅓ teaspoon nutmeg
⅓ teaspoon cloves
½ teaspoon salt
3 eggs
1 cup evaporated milk (240 ml)
Directions
- Make the crust
- Mix flour, sugar, and salt. Add the cold butter and work it into the flour until you have pea sized pieces.
- Add the water a little at a time until the dough just comes together. Work fast, and be careful not to overwork the dough. Shape into a disc and chill in the fridge for at least one hour.
- Roll out the dough and place it in your pie dish. Put the lined dish in the freezer 30 minutes while you make the pie filling.
- Make the pie filling
- Whisk together the pumpkin purée, brown sugar, white sugar, spices, and salt.
- Whisk in the eggs.
- Add the evaporated milk and whisk until smooth.
- Assemble and bake
- Pour filling into the crust.
- Bake 15 minutes at 425º F (220ºC). Then reduce the heat to 350º F (175ºC) and bake for about 40 minutes more until the center has a gentle wobble
- Cool completely before slicing. Serve cold or room temperature with lightly whipped cream.
