Spiced Fresh Pumpkin Pie (Print-Friendly Version)

Warm, spiced pumpkin custard nestled in a flaky, tender crust for a comforting autumn dessert.

# Ingredients List:

→ Crust

01 - 1/2 teaspoon fine salt
02 - 3 tablespoons cold water, plus additional as needed
03 - 1/2 cup chilled shortening
04 - 1 1/3 cups all-purpose flour

→ Pumpkin Custard Filling

05 - 3/4 cup packed brown sugar
06 - 1/2 teaspoon ground ginger, preferably freshly ground
07 - 1/2 teaspoon fine salt
08 - 1/2 teaspoon ground nutmeg
09 - 1/2 teaspoon ground cinnamon
10 - 2 cups pumpkin purée, freshly cooked and mashed or canned
11 - 354 millilitres (12 fluid ounces) evaporated milk
12 - 2 large eggs, lightly beaten, at room temperature

# How to Make It:

01 - In a bowl, whisk together the all-purpose flour and salt. Cut the chilled shortening into small cubes and incorporate it into the flour mixture using a pastry cutter, fork, or fingertips until the texture resembles coarse breadcrumbs with pea-sized pieces. Gradually add cold water, one tablespoon at a time, mixing gently with a fork until the dough just comes together and holds its shape when pressed. Form the dough into a disk, wrap in plastic, and refrigerate while preparing the filling.
02 - In a large bowl, combine pumpkin purée, evaporated milk, brown sugar, lightly beaten eggs, ground cinnamon, ginger, nutmeg, and salt. Whisk vigorously until the mixture is fully smooth and homogeneous, ensuring even distribution of spices. Taste and adjust cinnamon and ginger to preference for increased warmth and depth, if desired.
03 - Preheat oven to 200°C. Place the chilled dough disk on a lightly floured surface and roll it to 3 millimetres (1/8 inch) thickness, rotating frequently for evenness. The circle should exceed the pie pan diameter (23 centimetres) by approximately 4 centimetres to accommodate sides and fluting. Transfer the dough to the pan, trim the edges to a 1.25 centimetre overhang, fold under, and flute decoratively by pinching the perimeter.
04 - Pour the prepared pumpkin custard into the formed crust, filling to just below the rim. Set the pan on a baking sheet and bake at 200°C for 40 to 60 minutes. After 30 minutes, monitor for excessive browning; if necessary, tent the crust with foil or reduce oven temperature to 175°C for the remaining bake. The tart is done when a knife inserted near the centre emerges clean or with minimal moist crumbs, and the filling is set but barely jiggly at the centre.
05 - Remove from oven and let cool on a wire rack for a minimum of 2 to 3 hours. This cooling period ensures the filling sets for optimal slicing. Serve at room temperature or chilled. For advance preparation, cover and store at room temperature for up to 24 hours.

# Extra Tips:

01 - For optimal flakiness, keep all crust ingredients cold and avoid overworking the dough.
02 - Begin checking crust colour after 30 minutes to prevent over-browning; cover the edge with foil if needed.
03 - Pumpkin purée may be homemade or canned; ensure excess moisture is strained from fresh purée.

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