Thanksgiving Pumpkin Pie

Thu, 27 November 2025

Pie Crust (“Paté Brisée” – makes two crusts)

½ lb. CHILLED unsalted butter

300 g flour

1 Tablespoon sugar

1 teaspoon salt 100 mls.

COLD water

Put dry ingredients in food processor (alternatively, this can be done using your hands). Add butter in small pieces. Pulse no more than 30 seconds to blend. Add ice water one tablespoon at a time through the top of the processor until pastry holds together but not too wet. You may not need all the water. Refrigerate at least an hour, wrapping pastry in plastic wrap.

 

Pumpkin Pie ingredients (makes one pie):

beat 3 eggs till fluffy

add 200 grams sugar, mix again

add 450 grams pumpkin

add 1 teaspoon cinnamon

½ teaspoon nutmeg

¼ teaspoon allspice

¼ teaspoon cloves

1/8 teaspoon ginger

pinch of salt

last, add 300 mls unsweetened evaporated milk

 

Line a pie pan with your uncooked pie shell.

 

Mix ingredients together with an electric hand mixer. Pour batter into pie shell. Makes one pie.

 

Bake in 140-degree Celsius fan oven for 1 ½ hours. Let cool. Eat chilled, with freshly-whipped cream. Store in refrigerator