Classic Pumpkin Pie

Ingredients

• 125 g (1 cup)plain flour
• 0.75 g (1/8 teaspoon)salt
• 76 g (1/3 cup)cold butter, cut into chunks
• 30–45 ml (2 to 3 tablespoons)cold water
• 2 largeeggs
• 200 g (1 cup), firmly packedbrown sugar
• 120 ml (1/2 cup)double cream
• 425 g (1 [15-ounce] can)pumpkin purée
• 1 teaspoonpumpkin pie spice
• 3 g (1/2 teaspoon)salt
• 120 ml (1/2 cup)double cream
• 12.5 g (1 tablespoon)caster sugar
• 0.5 g (1/4 teaspoon)ground ginger
• To taste, optionaladditional ground ginger, for sprinkling

Instructions

1. 1

   Heat the oven

   Heat the oven to 220°C (425°F).

2. 2

   Make the pastry

   Mix the flour and salt in a bowl. Cut in the butter with a pastry blender or fork until the mixture resembles coarse crumbs. Stir in enough cold water with a fork to moisten the flour, then gather the dough into a ball and flatten it slightly.

3. 3

   Line the pie plate

   On a lightly floured surface, roll the dough into a 30 cm (12-inch) circle and fold it into quarters. Put it into an ungreased 23 cm (9-inch) pie plate and unfold it, pressing it firmly against the base and sides. Trim the pastry to 1.25 cm (1/2 inch) beyond the edge of the plate, then crimp or flute the edge. Set aside.

4. 4

   Mix the filling

   Beat the eggs in a bowl at medium speed until thick and pale yellow. Add the remaining filling ingredients and beat until well combined. Pour the filling into the pastry case and bake for 10 minutes.

5. 5

   Lower the heat

   Reduce the oven temperature to 180°C (350°F).

6. 6

   Bake the pie

   Bake for 40–50 minutes, or until a knife inserted in the centre comes out clean. Leave the pie to cool completely.

7. 7

   Whip the cream

   Beat 120 ml (1/2 cup) double cream in a bowl at high speed, scraping down the bowl often, until soft peaks form. Add the caster sugar and ginger, then continue beating until stiff peaks form.

8. 8

   Finish and serve

   Add a dollop of whipped cream to each serving. Sprinkle with additional ground ginger if desired.

What is classic pumpkin pie?

Pumpkin pie is a baked custard-style pie, especially associated with American autumn and Thanksgiving tables. Its filling combines pumpkin, eggs, cream, sugar and warm spices in a pastry case.

This version makes its own short pastry and adds ginger to the whipped cream as well as pumpkin pie spice to the filling. The lightly sweetened topping gives each slice a fresh, gently spiced finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 370 calories, 4g protein, 46g carbs, 20g fat.

The pumpkin and brown sugar provide most of the carbohydrates, while butter and double cream contribute much of the fat. Eggs add some protein, though the pie is not especially protein-rich; pair a slice with yoghurt or a protein-rich meal component if you want a more balanced plate.

The pastry case

Cold butter: Work it into the flour until the pieces are small and the mixture looks like coarse crumbs. Keeping the butter cold helps the pastry remain distinct and tender as it bakes.

Cold water: Add it gradually, stopping as soon as the flour is moistened and the dough holds together. Too much water can make the pastry tough.

The pumpkin filling

Pumpkin: Use plain pumpkin purée rather than a ready-sweetened pie filling, so the sugar and spice stay under your control. Stir it with the eggs, cream, brown sugar, spice and salt until evenly mixed.

Eggs: Beating them until thick and pale yellow helps create a cohesive filling. Once the other ingredients are added, mix just until combined.

Getting the bake right

Initial heat: The pie starts at 220°C (425°F) for 10 minutes before the oven is lowered. Keep to that sequence so the pastry gets an initial burst of heat.

Doneness: Bake for 40–50 minutes at 180°C (350°F), checking with a knife in the centre. The pie is ready when the knife comes out clean; let it cool completely before serving.

Whipped cream texture

Soft peaks: Beat the cream at high speed, scraping the bowl as needed, until the whisk leaves peaks that gently bend over. Add the sugar and ginger at this stage.

Stiff peaks: Continue beating until the peaks hold their shape, then stop. Overbeating can make cream grainy, so check it frequently near the end.

Serving the pie

Add the ginger cream as a dollop to each slice just before serving, rather than spreading it over the whole pie. A little extra ground ginger is optional.

The pie is rich and sweet, so it also works well with fresh fruit or a small serving of unsweetened yoghurt alongside.

Recipe notes & tips

• Measure the cold water gradually so the pastry does not become sticky.
• Roll the pastry on a lightly floured surface to help prevent sticking.
• Press the pastry firmly into the corners of the pie plate before trimming the edge.
• Scrape down the bowl while whipping the cream so it whips evenly.
• Cool the pie completely before cutting to help the filling set.

Variations

• More ginger: Increase the ground ginger in the cream slightly for a sharper warming note.
• Cinnamon finish: Dust each cream-topped slice with a little cinnamon instead of extra ginger.
• Citrus lift: Add a little finely grated orange zest to the whipped cream.
• Pastry shortcut: Use a ready-made pastry case if you want to skip making the crust.
• Individual portions: Bake the filling in small pastry cases, checking each one for doneness earlier.

Common mistakes to avoid

• Warm butter: Use it cold so the pastry mixture forms coarse crumbs rather than a greasy paste.
• Too much water: Add it a little at a time and stop once the flour is moistened.
• Overmixing the filling: Beat only until the ingredients are combined to keep the texture smooth.
• Skipping the temperature change: Lower the oven after the first 10 minutes as directed.
• Cutting while warm: Let the pie cool completely so the filling has time to set.
• Overwhipping the cream: Watch closely after soft peaks form and stop once stiff peaks hold.

How to store

Cover and refrigerate leftover pie and whipped cream separately for up to 3 days. Serve the pie chilled or let it stand briefly at room temperature; whip the topping again only if it has softened, and avoid warming the cream.

Frequently asked questions