Pumpkin Pie

Pumpkin Pie made with elbow grease and LOVE!! 🥧 While most opt for canned pumpkin, I decided to experiment with fresh pumpkin, instead. The result? An unexpected and delicious Fall treat.🤤 Try my raw pumpkin pie recipe - scoop that golden goodness by hand and skip the roasting step! It works like magic and tastes like HEAVEN! 💛🧡😇 🧡💛

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Step 1

For the crust, combine flour, icing sugar, salt, and butter in a bowl. Rub it between your fingers, or for added convenience, you can use a stand mixer. Once combined, add the beaten egg and mix until it forms a ball. If the dough is too dry, you can add 1-2 tablespoons of ice-cold water. Wrap the dough in cling film and let it rest in the fridge for at least 30 minutes.

Step 2

Preheat the oven to 180°C. Roll out the dough and fit it into your well-buttered pie tin. Prick the bottom with a fork and place it in the freezer for at least 15 minutes. Then, line it with parchment paper and fill it with baking beans or uncooked rice (this will prevent the dough from rising). Bake for 15 minutes, then remove the parchment with the baking beans and bake for another 5 minutes.

Step 3

Now, in a bowl, combine eggs, sugar, and spices; whisk well. Then add pumpkin puree, evaporated milk, and whisk again until well combined. Add the filling to your crust and bake at 220°C for 15 minutes, then lower the temperature to 180°C and bake for another 40 minutes.

Step 4

Enjoy it warm or cold with a dollop of whipped cream!