Sunny pumpkin pie


Pie crust
8 tablespoons vegetable oil
1/4 cup ice water
1 1/3 cups all-purpose flour, plus more as needed
1/4 teaspoon salt

2 cups pumpkin puree [450g]
3 large eggs
1 cup sugar
1 tablespoon cornstarch [15g]
1/4 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/8 teaspoon ground black pepper
1 cup heavy cream [240ml]


  • Preheat oven to 190°C/375°F.
  • For the crust: in a bowl whisk together oil and water, pour over flour and salt. Stir with a wooden spoon until a soft dough forms. Wrap the dough in plastic wrap. Refrigerate for at least 1 hour.
  • For the filling: whisk pumpkin puree, eggs and sugar together until combined. Add cornstarch, salt, cinnamon, ginger, nutmeg, cloves, pepper and cream. Whisk until everything is combined. On a lightly floured work surface, roll the dough out. Place into the pie dish. Pour the pumpkin filling into the crust. Bake 15 minutes. Reduce oven temperature to 170° and bake 40 to 50 minutes longer. Allow to cool completely before serving.

             Bon Appétit!DSC01170_logo3


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