Description
Mary Berry’s Pumpkin Pie features a homemade shortcrust pastry filled with a spiced pumpkin mixture. The filling is creamy and custard-like, with flavors of cinnamon, nutmeg, and cloves. The pie is typically topped with a dollop of whipped cream, making it a deliciously rich dessert.
Ingredients
Here’s what you’ll need to make this delicious pie:
For the Shortcrust Pastry:
- Plain flour (200g): Forms the base of the crust.
- Butter (100g, chilled and cubed): Adds flakiness and richness.
- Caster sugar (1 tbsp): Slightly sweetens the crust.
- Cold water (2-3 tbsp): Helps bring the dough together.
For the Pumpkin Filling:
- Pumpkin puree (425g or one 15-ounce can): Forms the base of the filling. Use fresh or canned pumpkin.
- Caster sugar (150g): Sweetens the filling.
- Eggs (2 large): Provides structure and binds the filling.
- Heavy cream (150ml): Adds creaminess to the custard.
- Ground cinnamon (1 tsp): Adds warmth to the pie.
- Ground nutmeg (½ tsp): Enhances the spiced flavor.
- Ground cloves (¼ tsp): Add a hint of spice.
- Ground ginger (½ tsp): Adds a mild, warming spice.
- Salt (a pinch): Balances the sweetness.
For Topping (Optional):
- Whipped cream: Adds a light, creamy contrast.
- Cinnamon or nutmeg (for dusting): A light dusting for garnish.
Instructions
Step 1: Make the Shortcrust Pastry
- In a mixing bowl, add the plain flour and caster sugar, then add the chilled, cubed butter.
- Rub the butter into the flour with your fingertips until the mixture resembles breadcrumbs. You can also use a food processor to pulse the mixture.
- Gradually add the cold water, 1 tablespoon at a time, and mix until the dough starts to come together.
- Shape the dough into a ball, wrap it in cling film, and chill in the refrigerator for 30 minutes.
Step 2: Roll Out the Pastry and Prepare the Pie Crust
- Preheat the oven to 200°C (400°F).
- On a lightly floured surface, roll out the chilled pastry to fit a 9-inch pie dish.
- Carefully lift the pastry and press it into the pie dish, trimming any excess around the edges.
- Prick the bottom of the crust with a fork, then chill the crust in the fridge for 15 minutes.
Step 3: Blind Bake the Crust
- Line the pastry with parchment paper and fill it with baking beans or dried rice.
- Bake the crust for 10 minutes, then remove the paper and baking beans.
- Bake for an additional 5 minutes until the crust is lightly golden. Remove from the oven and set aside.
Step 4: Prepare the Pumpkin Filling
- In a mixing bowl, combine the pumpkin puree, caster sugar, and spices (cinnamon, nutmeg, cloves, ginger, and salt).
- Add the eggs and whisk until smooth.
- Stir in the heavy cream until the mixture is fully combined and creamy.
Step 5: Fill the Pie Crust and Bake
- Pour the pumpkin filling into the pre-baked crust, smoothing the top with a spatula.
- Reduce the oven temperature to 180°C (350°F) and bake the pie for 40-50 minutes, or until the filling is set but still slightly wobbly in the center.
- Remove from the oven and let the pie cool completely on a wire rack.
Step 6: Serve
- Once cooled, top with a dollop of whipped cream and a light dusting of cinnamon or nutmeg if desired.