Jarrahdale Pumpkin Pie
400kcal
Ingredients
For the crust
- 1 1/4 cups all-purpose flour 156 g
- 1/4 tsp fine salt
- 1/2 cup cold unsalted butter 113 g, cubed
- 3 to 4 tbsp ice water 45 to 60 ml
For the filling
- 2 cups Jarrahdale pumpkin puree 450 g, thick and smooth (drained if loose)
- 3/4 cup packed light brown sugar 160 g
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/8 tsp ground cloves
- 1/2 tsp fine salt
- 3 large eggs room temperature
- 1 cup heavy cream 240 ml, or 1 (12 oz / 354 ml) can evaporated milk
- 1 tsp vanilla extract 5 ml
Equipment
- 9-inch pie plate
- Rolling Pin
- Pie weights or dried beans
- Parchment paper
- Large mixing bowl and whisk
- Instant-read thermometer (optional)
Method
For the crust
- Whisk the flour and salt, then cut in the cold butter with your fingertips or a pastry cutter until the pieces look like small peas.
- Sprinkle in the ice water 1 tablespoon at a time, tossing with a fork, until a squeezed handful holds together. Pat into a disk, wrap and chill 30 minutes.
- Roll the dough into a 12-inch (30 cm) circle, fit it into a 9-inch pie plate, then trim and crimp the edge. Chill 15 minutes while the oven heats to 400°F (200°C).
- Line the crust with parchment, fill with pie weights or dried beans and bake 15 minutes. Remove the weights and bake 5 minutes more, until the bottom looks dry and lightly golden.
For the filling
- Raise the oven to 425°F (220°C). Whisk the pumpkin puree, brown sugar, spices and salt in a large bowl until smooth.
- Whisk in the eggs one at a time, then the cream and vanilla, just until combined. Use a whisk, not a mixer, since extra air causes cracks.
- Pour the filling into the warm crust and bake 15 minutes at 425°F (220°C).
- Lower the oven to 350°F (175°C) and bake 35 to 45 minutes more, until the edges are set and the center 2 to 3 inches still wobble slightly (about 175°F / 80°C). Shield the crust edge with foil if it browns too fast.
- Cool on a wire rack for at least 2 hours, then refrigerate within 2 hours of baking. Serve chilled or at room temperature with whipped cream.
Nutrition
Serving1sliceCalories400kcalCarbohydrates38gProtein6gFat25gSaturated Fat15gSodium245mgFiber1gSugar22g
Notes
- Puree: roast Jarrahdale wedges skin side down at 400°F (200°C) for 45 to 60 minutes, scoop and blend. Make it up to 3 days ahead.
- UK fan oven: 200°C fan for the first 15 minutes, then 160°C fan.
- Storage: refrigerate within 2 hours of baking; keeps 3 to 4 days covered in the fridge, or 1 to 2 months frozen.
- Shortcut: a store-bought 9-inch crust works; still blind bake it.
- Nutrition is an estimate.