How to Bake a Classic Pumpkin Pie Everyone Will Love

Instructions

1. Prepare the pumpkin:
   Preheat oven to 180°C (350°F). Cut pumpkin in half, scoop out seeds, and place cut-side down on a lined baking tray.
   Roast for about 1 hour, or until tender.

1. Make the pumpkin purée:
   Cool slightly, then scoop out the flesh and mash or blend until smooth.
   
2. Make the filling:
   In a large bowl, combine pumpkin purée and milk. Add beaten eggs and molasses, whisking until evenly blended.
   Stir in ginger and allspice.
   
3. Assemble and bake:
   Pour the mixture into the prebaked pie crust. Bake at 160°C (320°F) for 70–75 minutes, or until the centre is just set but slightly wobbly.
   
4. Cool and serve:
   Allow to cool completely before slicing. Serve with whipped cream or vanilla ice cream.

Instructions

Filling -

1. In a medium saucepan, gently warm the cream and milk over low heat until just steaming. Remove from the heat.
2. In a large bowl, whisk together the eggs and yolks until combined. Add the pumpkin purée, sugars, maple syrup, salt, vanilla, and spices. Whisk until smooth. Slowly pour in the warm cream mixture, whisking constantly to prevent curdling. Strain the filling through a fine sieve for a silky texture. Set aside while you prepare the crust.

Pie Crust

1. In a stand mixer fitted with the paddle attachment, combine flour and salt. Add butter and mix on low speed until the mixture resembles coarse breadcrumbs with pea-sized butter chunks. Gradually add the ice water just until the dough begins to come together — don’t overmix. Shape into a disc, wrap, and refrigerate overnight (or at least 2 hours). Roll out the dough to 3mm thick and line a 24cm pie tin. Trim and crimp the edges.
   Chill for 30 minutes before blind baking.
2. Blind bake: Line the pastry with baking paper and fill with pie weights. Bake at 170°C for 20–25 minutes, until the edges are lightly golden. Remove the weights and bake for another 5 minutes to dry the base.

Assembly and Baking

Reduce the oven temperature to 160°C. Pour the pumpkin filling into the pre-baked crust. Bake for 45–50 minutes, or until the centre is just set (it should still wobble slightly). Cool at room temperature, then refrigerate for at least 4 hours or overnight.

Milk Chocolate Ganache

Heat the cream and glucose in a small saucepan until just boiling. Pour over the chocolate and let sit for one minute. Whisk gently from the centre outward until smooth and glossy. Allow to cool slightly before pouring over the chilled pie.
Smooth the top with an offset spatula and chill until set.

To Serve

Garnish with lightly whipped cream, chocolate shavings, or toasted pecans. Serve chilled or at room temperature for a creamy, melt-in-the-mouth finish.

Instructions

1. Combine the dry ingredients.
   In a large mixing bowl, whisk together the flour and salt.
   (Tip: You can also make this in a food processor using the metal blade for speed and consistency.)

1. Cut in the fats.
   Add the butter and shortening to the flour. If using a food processor, pulse until the mixture looks like coarse breadcrumbs with a few pea-sized pieces of fat remaining. If making by hand, use a pastry cutter or rub the fats in gently with your fingertips.
2. Add the water.
   Gradually drizzle in the ice-cold water while pulsing or mixing with a fork until the dough just begins to come together.
   (You may not need all the water — stop when the dough holds together when pinched.)
3. Shape and chill.
   Turn the dough onto a lightly floured surface. Bring it together into a ball — it should feel cool and supple, not sticky.
   Divide into two discs about 3 cm thick, wrap tightly in plastic wrap, and refrigerate for at least 2 hours.
   (You can refrigerate for up to 5 days or freeze for up to 3 months. Thaw overnight in the fridge before using.)
4. Roll out the dough.
   Remove one disc from the fridge and let it rest at room temperature for 10–15 minutes to soften slightly.
   On a floured surface, roll from the centre outward, turning the dough a quarter turn after each roll.
   Flecks of butter are a good sign — they’ll create flaky layers once baked.
5. Line the pie dish.
   Carefully transfer the dough to a buttered 23 cm (9 inch) pie dish. Trim and crimp the edges, then chill again while preheating the oven to 190°C (375°F).
6. Blind bake the crust.
   Prick the base with a fork, line with baking paper, and fill with rice, beans, or pie weights.
7. For a fully baked crust (no-bake fillings), bake for 20–25 minutes, until golden.
8. For a partially baked crust (for pies that will be baked again, like pumpkin pie), bake for 7–8 minutes, until just starting to brown.