Easy and Quick Pumpkin Pie

A classic American dessert that deserves all the hype! My version of this incredible Pumpkin Pie is smooth and creamy, not too sweet, and perfectly spiced. A show-stopper dessert that is ideal for entertaining and a visual beauty.

This Pumpkin Pie recipe featured in our American Feast class which included some iconic dishes on the menu, and this dessert was by far the best dish of the day.

To create this dish at home, you’ll need:

Butter
Sugar
Eggs
Plain & Self Raising Flour
Egg Yolks
Pumpkin
Cream
Cornflour
Cinnamon & Fresh Nutmeg

Start by dicing some peeled Pumpkin and cook in the microwave until soft and collapsing. You’ll want it to yield about 2 cups.

To make the pastry, mix 180g of softened Butter, 1/2 cup Sugar, 2 Eggs, 2 1/2 cups Plain Flour and 1/2 cup Self Raising Flour. Mix on a low speed until it comes together, adding a splash of water if needed.

Once it “cleans the bowl”, roll into a log shape. Cut discs of dough and place into a tart dish. Press the dough into the dish until the sides and base are covered. This is a sweet shortbread pastry and doesn’t need chilling, resting or any of that pfaff.

For the filling, whisk 2 cups of cooked Pumpkin until smooth and pureed. Add 6 Egg Yolks, 3/4 cup Sugar, 2 tablespoons Cornflour and 1 tablespoon ea of Cinnamon and freshly grated nutmeg. Whisk until combined.

Add 500ml Cream and stir to a smooth consistency.

Pour into the tart dish and bake at 180°C for 35 minutes or until cooked through and you can touch the top without it sticking to your finger. Chill. (to do this quickly, chuck it in the freezer for 1 /2 hour)

Serve with Chantilly Cream (Cream whipped with Sugar and Vanilla), and finish with some grated fresh Nutmeg on top.