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Pumpkin & Cinnamon Pie

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Ingredients Method

Ingredients
  

For the crust:
  • 1 ¼ cups all-purpose flour
  • ½ teaspoon salt
  • ½ cup cold unsalted butter cut into cubes
  • 3 to 4 tablespoons ice water
For the filling:
  • 1 ¾ cups pumpkin puree
  • ¾ cup brown sugar
  • 2 eggs
  • ¾ cup heavy cream
  • ¼ cup milk
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • 1 teaspoon vanilla extract
  • A pinch of salt
For the sweet cream topping:
  • ½ cup heavy cream
  • 1 tablespoon powdered sugar
  • ¼ teaspoon cinnamon

Method
 

  1. Make the crust: In a bowl, mix flour and salt. Cut in butter with a pastry cutter or your fingers until the mixture looks crumbly. Add ice water one tablespoon at a time, mixing gently until the dough just comes together. Shape into a disc, wrap in plastic, and chill for 30 minutes.
  2. Preheat the oven to 375°F (190°C). Roll out the chilled dough on a floured surface and fit it into a 9-inch pie dish. Trim the edges and prick the base lightly with a fork. Pre-bake for 10 minutes, then cool slightly.
  3. Prepare the filling: In a large bowl, whisk together pumpkin puree, brown sugar, eggs, cream, milk, spices, vanilla, and salt until smooth. Pour into the crust.
  4. Bake for 40–45 minutes, or until the center is just set and a knife inserted near the middle comes out clean. Let it cool completely before serving.
  5. Make the sweet cream: Whip the cream with powdered sugar and cinnamon until soft peaks form. Keep chilled until ready to serve.
  6. Slice the pie, top with a generous dollop of cinnamon cream, and finish with a light dusting of nutmeg.