We would like to point out what might be the better pumpkin spice flavour: the traditional pumpkin pie. Let others drink or add pumpkin spice lattes while you prepare this dessert, cut a smooth, rich, and flaky slice, cover it with whipped cream, and enjoy every bite.
Traditional Pumpkin Pie
You may brush the pastry with an egg wash (one beaten egg mixed with two teaspoons of water) if you prefer a shinier crust. You can also add a small amount of rum or brandy to the whipped cream if you wish.
Classic Pumpkin Pie Ingredients
Pastry:
- ½ cup cold unsalted butter, cubed,
- 1 ⅓ cups all-purpose flour, sifted (plus more for flouring the work surface),
- ¼ tsp salt,
- ¼ cup ice water.
Pumpkin Pie Spice:
- ½ tsp ground nutmeg,
- ⅛ tsp ground allspice,
- 1 tsp ground cinnamon,
- ½ tsp ground gingeri,
- ⅛ tsp ground cloves.
Pumpkin Pie Filling:
- 2 tbsp molasses,
- 1 ½ cups pure pumpkin puree,
- ⅔ cup packed brown sugar,
- 2 eggs,
- 1 tsp vanilla extract,
- ½ tsp salt,
- 1 egg yolk,
- 1 cup evaporated milk.
For serving:
- 1 tsp vanilla extract,
- 1 cup 35% whipping cream, for serving,
- ¼ cup icing sugar, sifted.
Special equipment:
- Pie weights,
- 9-inch pie pan,
- Parchment paper,
- Large measuring cup (or bowl with spouted lip to pour from).
How To Prepare?
Pastry:
Mix the flour and salt with a whisk, then cut the butter into the mixture until it looks like coarse crumbs. Use a fork to mix in the water until the dough begins to form. Shape the dough into a ball, press it into a disk, wrap it in plastic wrap, and chill it in the refrigerator for 30 minutes.
Set the oven to 400°F and move the rack to the lower third. Dust a clean work surface with flour, then roll the chilled dough into a 12-inch round to fit a 9-inch pie dish. Place the pastry in the dish, pressing it gently into the base and up the sides. Trim the excess dough to about ½ inch and fold it under so it is level with the rim of the dish. Shape the edge by fluting it with your fingers or pressing it with a fork. Refrigerate the crust for 15 minutes.
Filling:
Lower the oven temperature to 325°F. In a bowl, mix the pumpkin purée, brown sugar, molasses, 2 teaspoons of pumpkin pie spice, vanilla, and salt until fully combined. In a separate bowl, whisk the eggs, egg yolk, and milk until smooth, then stir this into the pumpkin mixture. Pour the finished mixture into a large measuring cup.
Use a fork to poke holes all over the base of the pastry. Place parchment paper or foil on top and add pie weights. Bake for 15 minutes, then take out the lining and weights. Bake again for 5 to 10 minutes, until the crust becomes crisp and turns golden brown. Allow it to cool on a wire rack.
Pour the filling into the pre-baked pie crust. Bake the pie for 50 to 60 minutes, or until the edges are firm and the center still moves slightly when gently shaken. Let it cool on a wire rack. After it has cooled, you may serve it right away or keep it in the refrigerator for 2 to 3 days.
To serve:
Use an electric mixer to whip the cream until stiff peaks appear. Add the icing sugar, vanilla, and the rest of the pumpkin pie spice, then beat again to combine. Cut the pie into slices and top each one with a generous spoonful of whipped cream before serving.
