This incredibly rich pumpkin pie is bursting with flavourful cinnamon, nutmeg, cloves and freshly grated ginger spices, a sweet and creamy brown sugar and sweet maple filling with a subtle taste of rum. Best served with some whipped cream and a sprinkle of cinnamon!
This incredibly rich pumpkin pie is bursting with flavourful cinnamon, nutmeg, cloves and freshly grated ginger spices, a sweet and creamy brown sugar and sweet maple filling with a subtle taste of rum. Best served with some whipped cream and a sprinkle of cinnamon!
Prep Time20 minsCook Time1 hr 5 minsTotal Time1 hr 25 mins
Pumkin Pie Crust 185 g flour 115 g unsalted butter ½ tsp salt 1 tbsp brown sugar 5 tbsp ice cold water 1 tbsp apple cider vinegarPumpkin Pie Filling 3 eggs 1 can of pumpkin purée ⅓ cup dark brown sugar ⅓ maple syrup 1 tsp vanilla extract ¾ cup heavy cream 1 tsp ginger, grated 1 tsp cinnamon large pinch of cloves large pinch of nutmeg ½ tsp salt 2 tbsp rum whipped cream to serve cinnamon to serve
11. In a large bowl place the flour, salt and sugar, mix together. Add in the butter and work with your fingers to roughly crumble into the dry ingredient.
2. Add the Apple cider vinegar to the water and slowly add to the bowl. Continue to bring the mixture together in circular motions with your hands until the dough begins to form. Leave the dough in the fridge for at least 30 minutes to set.
3. Preheat the oven to 185C. Roll out your dough and fold into a 9 inch butter greased pie dish. Place some pie weights on top and bake in the oven for about 20 minutes.
4. While the crust is baking whisk the eggs together in a large bowl, simply add in all the rest of the ingredients for the pie filling and whisk together until well combined.
5. Pour the filling into the pie crust and bake in the oven at 185C for 45-50 minutes. Leave to cool down a bit before cutting and serve with some freshly whipped cream and a sprinkle of cinnamon.
1. In a large bowl place the flour, salt and sugar, mix together. Add in the butter and work with your fingers to roughly crumble into the dry ingredient.
2. Add the Apple cider vinegar to the water and slowly add to the bowl. Continue to bring the mixture together in circular motions with your hands until the dough begins to form. Leave the dough in the fridge for at least 30 minutes to set.
3. Preheat the oven to 185C. Roll out your dough and fold into a 9 inch butter greased pie dish. Place some pie weights on top and bake in the oven for about 20 minutes.
4. While the crust is baking whisk the eggs together in a large bowl, simply add in all the rest of the ingredients for the pie filling and whisk together until well combined.
5. Pour the filling into the pie crust and bake in the oven at 185C for 45-50 minutes. Leave to cool down a bit before cutting and serve with some freshly whipped cream and a sprinkle of cinnamon.
Ingredients
Directions
1. In a large bowl place the flour, salt and sugar, mix together. Add in the butter and work with your fingers to roughly crumble into the dry ingredient.
2. Add the Apple cider vinegar to the water and slowly add to the bowl. Continue to bring the mixture together in circular motions with your hands until the dough begins to form. Leave the dough in the fridge for at least 30 minutes to set.
3. Preheat the oven to 185C. Roll out your dough and fold into a 9 inch butter greased pie dish. Place some pie weights on top and bake in the oven for about 20 minutes.
4. While the crust is baking whisk the eggs together in a large bowl, simply add in all the rest of the ingredients for the pie filling and whisk together until well combined.
5. Pour the filling into the pie crust and bake in the oven at 185C for 45-50 minutes. Leave to cool down a bit before cutting and serve with some freshly whipped cream and a sprinkle of cinnamon.