Dessert American

Pumpkin pie

Name: Pumpkin pie with sweet cream recipe
Yield: 8
Cuisine: /american
Ingredients: 615g pumpkin; 1 x 375g sheet frozen shortcrust pastry, thawed (we used Careme); 3 large eggs, at room temperature; 180ml evaporated milk; 160g brown sugar; 20.00 ml cornflour (see note); 1 tsp each vanilla bean paste, ground ginger, ground cinnamon, freshly ground nutmeg, plus extra freshly grated nutmeg to dust; 300ml thickened cream; 40.00 ml pure icing sugar, sifted; 2 tsp vanilla bean paste

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Jump to recipe

by Tracey Pattison

Delicious Team

Sep 15, 2023

This American sweetheart is a lot easier to bake than you think! Our take is best served with a generous dollop of cream.

1/2 (615g) butternut pumpkin
1 x 375g sheet frozen shortcrust pastry, thawed (we used Careme)
3 large eggs, at room temperature
3/4 cup (180ml) evaporated milk
3/4 cup (160g) brown sugar
1 tbs cornflour (see note)
1 tsp each vanilla bean paste, ground ginger, ground cinnamon, freshly ground nutmeg, plus extra freshly grated nutmeg to dust

Sweet cream

300ml thickened cream
2 tbs pure icing sugar, sifted
2 tsp vanilla bean paste

Method

1.

Preheat oven to 220C/200C fan-forced. Line a baking tray with baking paper.
2.

Place pumpkin half, cut-side down on prepared tray and roast, untouched, for 45-50 minutes or until flesh is tender. Remove from oven and cool pumpkin completely on tray, cut-side down.
3.

Meanwhile, while the pumpkin cools, line a 23cm (top measurement), 19cm (base measurement), 4cm deep non-stick pie dish with the pastry sheet, cutting and pasting to cover base and side evenly and to fill any gaps. Trim pastry overhang to neaten pastry edge around the rim of the dish. Prick base all over with a fork, then chill until firm (about 2 hours).
4.

Preheat oven to 180C/160C fan-forced. Place a baking tray in oven to preheat.
5.

Line chilled pastry with baking paper, then fill with baking weights or dried beans. Bake for 15 minutes or until very light golden and the base has cooked halfway through. Remove paper and weights or beans. Bake for 10-12 minutes or until light golden and almost cooked through. Transfer dish from tray in oven to a wire rack, stand at room temperature to cool slightly while preparing the filling. Return baking tray to oven to preheat.
6.

Use a dessert spoon to remove and discard seeds from cooled pumpkin, then scoop flesh from the skin and measure 1 1/2 cups (350g), discard skin. Place pumpkin into a food processor and whiz for 2 minutes, scraping down side of bowl occasionally, until very smooth. Add all remaining ingredients and a good pinch of fine salt. Whiz until well combined and smooth (about 30 seconds), scraping down side of bowl occasionally.
7.

Pour pumpkin filling into pastry shell, then skim away as much foam as you can from the surface. Dust with extra freshly grated nutmeg. Bake on same preheated tray for 35-40 minutes or until set around edge of pie but still with a very slight wobble at centre (pie will continue to cook and set once removed from oven, if overcooked the top will crack once cooled). Transfer pie dish to a wire rack and cool to room temperature.
8.

When ready to serve, for the sweet cream, place all ingredients in the bowl of a stand mixer fitted with the whisk attachment and whisk on medium-high speed until soft peaks form.
9.

Sprinkle pumpkin pie with extra freshly grated nutmeg and top with a dollop of sweet cream. Serve sliced with extra sweet cream alongside.

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Recipe Notes

Make the pie gluten-free by replacing pastry with a gluten-free pastry sheet and swap the cornflour for arrowroot powder (Tapioca flour), just increase to 2 tbs.

You can make the pumpkin pie a day ahead. Once cooled, store in an airtight container at room temperature in a cool, dark place.

This recipe can easily be doubled to make 2 pies total, and will use up the remaining half can of evaporated milk.