It doesn't have to be Thanksgiving to enjoy a piece of pumpkin pie!
- 160 g flour all-purpose
- 115 g butter cold, in cubes
- 1/4 tsp salt
- 4 to 5 tbsp water cold
- 1 can evaporated milk 12 oz
- 2 eggs
- 300 g pumpkin puree 15 oz
- 200 g brown sugar
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 1 tsp mixed spice or pumpkin spice
How to prepare the pie crust
Cover the butter cubes with the flour and salt. Using your hands grind the butter pieces into small floured flakes.
Add some ice cold water and form a disc.
Wrap in cling foil and chill the dough for 30 min.
Preheat the oven to 200°C.
Roll out the dough and fit it into a 9-inch pie plate. Refrigerate for another 30 min.
Using parchment paper and pie weights, bake the pie crust for about 20 min.
How to prepare the pie filling
Mix together all of the ingredients until well blended and smooth.
Pout the mixture into the prepared crust.
Bake at 200°C for 15 min then lower the temperature to 170°C and bake for another 50 min. If the edges start darken, cover the pie with aluminum foil to prevent excessive browning.
Remove from the oven and let cool for at least 3 hours.