Deep Dish Pumpkin Pie

Ingredients

• 313 g (2 1/2 cups)plain flour
• 12.5 g (1 tablespoon)granulated sugar
• 1 teaspoonsalt
• 227 g (1 cup), very cold and cubedunsalted butter
• up to 237 ml (1 cup), very coldwater
• 425 g (1 3/4 cups)pumpkin purée, not pumpkin pie filling
• 1egg
• 3egg yolks
• 100 g (1/2 cup)granulated sugar
• 110 g (1/2 cup), packedbrown sugar
• 16 g (2 tablespoons)plain flour
• 1 teaspoonground cinnamon
• 1 teaspoonground ginger
• 1/2 teaspoonground nutmeg
• 1/2 teaspoonsalt
• 1/8 teaspoonground cloves
• 1/8 teaspoonblack pepper
• 300 ml (1 1/4 cups)evaporated milk
• 1/2 pie crust recipe (1 disc, from above)pie dough
• 28 g (2 tablespoons), softenedunsalted butter
• 55 g (1/4 cup), packedbrown sugar
• 1/2 teaspoonground cinnamon
• a pinchsalt

Instructions

1. 1

   Make the pastry

   Pulse the flour, sugar and salt in a food processor until combined. Add the butter and pulse, drizzling in up to 237 ml (1 cup) cold water, just until the dough forms and the butter pieces are about the size of very small peas. Divide the dough into two equal pieces and shape each into a flattened disc. Wrap each disc in cling film and chill for 1–2 hours, until thoroughly cold.

2. 2

   Line the dish

   On a lightly floured surface, roll out one chilled disc, keeping the other in the fridge, until it is about 5 cm (2 inches) wider than a 23 cm (9-inch) deep-dish pie plate. Fold it into quarters and transfer it to the plate. Ease the pastry gently into the base and sides, trim it to about 2.5 cm (1 inch) beyond the rim, then fold and crimp as desired. Freeze the lined plate for 15 minutes.

3. 3

   Blind-bake pastry

   Heat the oven to 190°C (375°F). Cover the chilled pastry with baking parchment and fill it halfway with dried beans or pie weights. Bake for 20 minutes, then remove the weights and parchment and bake for another 20 minutes, covering the edges with foil if they brown too much. Set the crust aside to cool and lower the oven to 175°C (350°F).

4. 4

   Fill and bake

   Whisk the pumpkin purée, egg, egg yolks, granulated sugar and brown sugar in a large bowl until combined. Whisk in the flour, cinnamon, ginger, nutmeg, salt, cloves and pepper, then stir in the evaporated milk. Pour the filling into the crust and bake uncovered at 175°C (350°F) for 45–60 minutes. It is nearly set when the edges no longer wobble and the centre moves only slightly; cover the crust edges with foil if they brown too much. Cool completely on a rack for about 2 hours.

5. 5

   Prepare the swirl

   Take the second disc of dough from the fridge and roll it on a lightly floured surface into a rough rectangle about 6 mm (1/4 inch) thick. Mix the softened butter, brown sugar, cinnamon and salt in a small bowl, then spread the mixture evenly over the dough right to the edges. Roll the dough tightly into a log, cover with cling film and refrigerate for 30 minutes.

6. 6

   Bake the swirls

   Heat the oven to 220°C (425°F). With a very sharp knife, cut the pastry log into 6 mm (1/4-inch) slices, reshaping them by hand into rounds if needed, and place them on an ungreased, rimmed baking tray. Freeze for 15 minutes. Sprinkle with extra sugar just before baking if desired, then bake for 12–15 minutes until golden. Leave to cool completely on the tray.

7. 7

   Top the pie

   Arrange the cinnamon-swirled pastry rounds over the fully cooled pumpkin pie. The pie is best served on the day it is made.

What is deep-dish pumpkin pie?

Pumpkin pie is an American custard pie, traditionally flavoured with spices such as cinnamon, ginger and nutmeg. This deep-dish version has a generous layer of pumpkin filling in a pastry shell.

The extra pastry disc becomes a cinnamon-sugar swirl topping, adding a crisp, buttery contrast to the smooth filling. Blind-baking the base helps it hold up beneath the custard.

Nutrition and macros by portion

The nutrition label shows one serving as written: 409 calories, 6g protein, 50g carbs, 21g fat.

The pumpkin and sugars provide most of the carbohydrates, while the pastry butter and filling contribute much of the fat. Egg and egg yolks supply some protein, with further protein from the flour and evaporated milk. Pair a slice with fruit or serve it after a meal that includes a protein-rich main to balance the plate.

The pastry discs

Cold ingredients: Very cold butter and water help keep the pastry firm as it comes together. Pulse only until the dough forms and the butter is in very small pieces.

Chilling: Divide the dough into two discs before refrigerating. One lines the pie plate; the other is rolled out for the swirl topping.

A sturdy pie shell

Rolling: Roll the first disc wide enough to line the base and sides of the deep-dish plate with extra pastry over the rim. Ease it into place rather than stretching it, which can make it shrink as it bakes.

Blind-baking: Baking first with weights and then without gives the base a head start before the wet filling goes in. Watch the pastry edges during both stages and cover them with foil if they become too brown.

Getting the filling right

Pumpkin: Use plain pumpkin purée rather than pumpkin pie filling, which is already sweetened and spiced. The recipe’s sugar and spice amounts are designed for unsweetened purée.

Doneness: The edges should no longer jiggle, while the centre can still move slightly when the pie is gently nudged. It will continue to settle as it cools, so avoid baking until the whole surface is completely firm.

Making the cinnamon swirls

Rolling: Spread the softened butter mixture right to the edges, then roll the dough tightly into a log. Chilling it for 30 minutes helps it firm up for slicing.

Slicing: Use a very sharp knife to cut 6 mm (1/4-inch) rounds. If they lose their shape, reshape them by hand before freezing and baking.

Timing and cooling

Plan for the chilling periods, separate baking stages and cooling time as well as the oven time. The filling needs about 2 hours to cool completely before the topping is added.

Bake the swirl rounds separately at the higher oven temperature, and let them cool on the tray before placing them on the pie. This keeps the topping crisp and makes it easier to arrange.

Serving the pie

Serve slices on their own or with a spoonful of softly whipped cream. The creamy filling and cinnamon-sugar pastry also work well alongside a simple cup of tea or coffee.

For neat slices, use a sharp knife and wipe it between cuts. Add the pastry rounds after the pie has cooled fully so they keep their shape.

Recipe notes & tips

• Keep the second pastry disc chilled until you are ready to roll it for the topping.
• Use a deep-dish pie plate so there is room for the full amount of filling.
• Add the cold water gradually and stop as soon as the pastry dough comes together.
• Cover the pastry rim with foil if it browns before the filling is ready.
• Let the pie cool completely before arranging the cinnamon swirls on top.
• Bake the swirl rounds until golden and cool them fully on the baking tray.

Variations

• Extra spice: Add a little more cinnamon to the filling for a stronger cinnamon note.
• Nutmeg focus: Increase the nutmeg slightly for a more pronounced warm spice flavour.
• Cream topping: Serve each slice with softly whipped cream.
• Plain finish: Leave off the pastry swirls for a simpler pumpkin pie.
• Decorative cut-outs: Cut shapes from the rolled pastry instead of slicing it into rounds, then bake until golden.

Common mistakes to avoid

• Using pie filling: Choose plain pumpkin purée so the filling’s sweetness and spices stay as intended.
• Overworking the pastry: Pulse only until the dough forms to avoid warming and toughening it.
• Skipping the chill: Refrigerate the discs as directed so the pastry is cold and easier to handle.
• Stretching the crust: Ease the dough into the plate instead of pulling it, which can cause it to shrink.
• Overbaking the filling: Take the pie out when the edges are set and the centre still wobbles slightly.
• Topping a warm pie: Cool the pie completely first so the pastry swirls stay in place.

How to store

The pie is best served on the day it is made. If you have leftovers, cover and refrigerate them, then serve chilled or warm individual slices gently in the oven.

Frequently asked questions