jarrahdale pumpkin pie recipe
300kcal
Ingredients
- For the Pie Crust:
- 1 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup unsalted butter chilled and cut into cubes
- 3 –4 tablespoons ice water
- For the Pumpkin Filling:
- 2 cups Jarrahdale pumpkin puree fresh or canned
- 1 cup heavy cream
- 3/4 cup brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice optional
- 1/2 teaspoon vanilla extract
- 2 large eggs
- Pinch of salt
Equipment
- Food processor (for making the crust)
- 9-inch pie dish
- Rolling Pin
- Whisk
- Mixing bowls
- Fork (for pricking the crust)
- Parchment paper and pie weights (for blind baking, optional)
Method
- Prepare the Pie Crust:
- In a food processor, combine the flour and salt. Add the chilled butter cubes and pulse until the mixture resembles coarse crumbs. Gradually add ice water until the dough comes together. Knead the dough, form a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- Preheat the Oven:
- Preheat your oven to 425°F (220°C).
- Make the Pumpkin Filling:
- In a mixing bowl, whisk together the Jarrahdale pumpkin puree, heavy cream, brown sugar, cinnamon, ginger, nutmeg, allspice, vanilla extract, eggs, and salt until smooth and well-combined.
- Roll Out the Dough:
- Roll the chilled dough into a 12-inch circle on a lightly floured surface. Place it into a 9-inch pie dish, pressing it into the sides and trimming any excess dough. Crimp the edges for a decorative finish and prick the bottom with a fork to prevent bubbling.
- Assemble the Pie:
- Pour the prepared pumpkin filling into the pie crust, smoothing it evenly with a spatula.
- Bake the Pie:
- Bake the pie at 425°F (220°C) for 15 minutes. Reduce the temperature to 350°F (175°C) and continue baking for 45-50 minutes, or until the filling is set and the center is firm.
- Cool the Pie:
- Allow the pie to cool completely on a wire rack before serving. This ensures the filling sets properly.
- Serve:
- Serve the pie with whipped cream, vanilla ice cream, or a drizzle of caramel sauce.
Notes
- Crust Tip: For a flakier crust, chill the dough before rolling it out and consider blind baking the crust to prevent sogginess.
- Substitute Options: You can substitute Jarrahdale pumpkin with other types of pumpkin or butternut squash if unavailable.
- Storage: Store leftovers in the refrigerator for up to 3-4 days. You can also freeze the pie for up to 2 months—just make sure to wrap it tightly to avoid freezer burn.
