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Pumpkin Pie

Prep Time30 minutes
Cook Time1 hour 15 minutes
Total Time1 hour 45 minutes

Ingredients

Pastry

  • 2 1/4 cups all purpose flour
  • 1/4 cup granulated sugar
  • 1/4 tsp fine salt
  • 1 cup butter 2 sticks - cold
  • 1/4 cup ice cold water

Pie Filling

  • 15 oz can pumpkin puree
  • 1 cup granulated honey
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/4 tsp ground allspice
  • 1/4 tsp ground nutmeg
  • 3/4 cup oat milk
  • 3/4 cup heavy cream
  • 1 tsp vanilla extract
  • 3 large eggs room temperature

Equipment & Utensils

  • Food processor
  • Plastic wrap
  • Rolling pin
  • Parchment paper
  • 9 inch pie dish
  • Blender
  • Medium saucepan
  • Cooking sheet

Instructions

  • Place flour, sugar and salt in the food processor and mix to combine.
  • Cut up butter into tablespoon segments and add to flour mixture.
  • Pulse until butter is combined and all ingredients become a cornmeal consistency.
  • Slowly add ice water a tablespoon at a time and pulse each time.
  • Continue to pulse until a dough starts to form, then tip onto a floured surface and mold into a mound.
  • Wrap pastry in plastic wrap and store in a fridge for 30 minutes.
  • Remove pastry from the fridge and roll out into a circle at least 3 inches wider than your pie dish.
  • Rub butter on all sides of the inside of your pie dish.
  • Carefully place pastry into pie dish making sure to carefully push pastry into base on all sides. Leave excess pastry to hang over the pie dish.
  • Place pie dish on a baking sheet in the fridge again for another 30 minutes.
  • After 30 minutes remove pie dish and adjust pastry if necessary then roll rolling pin over the top of the pie dish to remove the excess pastry.
  • Mould excess pastry into a mound and freeze for use at another time.
  • With a fork prick pastry base a few times.
  • Cut a circle of parchment paper to cover the base of the pastry, then place pie weights on top and place in a preheated oven at 420 and bake until the pastry edges become golden. Approx. 20 mins.
  • While pastry is baking pour pumpkin puree, honey, salt, cinnamon, allspice and nutmeg into a blender and blend on high until the pumpkin becomes smooth and has a glossy sheen.
  • Transfer pumpkin puree mixture into a saucepan and place saucepan on high heat and stir until the pumpkin mixture is heated through and you can smell the combined ingredients.
  • Remove from the heat and add vanilla and mix thoroughly.
  • Whisk oat milk, cream and eggs, then spoon in 2-3 tbsp of the pumpkin mixture into the egg mixture to warm it and stop the eggs from cooking and solidifying. Test with finger and add more puree mixture if needed.
  • Pour the warmed egg mixture into the pumpkin mixture and mix thoroughly.
  • Once pastry is blind baked remove the pie weights and parchment.
  • Tip pie filling into pie case then place pie dish on a cooking sheet and place into a preheated oven at 375.
  • Cook until pie filling becomes mostly solid in the outer areas but still quivers in the middle. Approx. 50 mins
  • Allow to cool before serving with whipped cream.