Pumpkin Pie

Why have a pumpkin spice latte when you could have a pumpkin pie?

  • Prep: 30
  • Cook: 1 hour 45
  • Portions: 8-10

Ingredients You'll Need

  • FOR THE CRUST------------------------
  • 1 1/2 cups all-purpose flour
  • 1/2 tsp. salt
  • 1/4 cup vegetable shortening
  • 1/4 cup butter
  • 4-5 tbsp. ice water
  • 425g can of pumpkin (2 cups)
  • FOR THE FILLING-----------------------
  • 1 large egg
  • 3 large egg yolks
  • 1/2 cup sugar
  • 1/2 cup light brown sugar
  • 2 tbsp. all-purpose flour
  • 1/2 tsp. salt
  • 1/2 tsp. ground nutmeg
  • 1/8 tsp. ground cloves
  • 1/8 tsp. ground black pepper
  • 1 tsp. ground cinnamon
  • 1 tsp. ground ginger
  • 1 1/4 cups evaporated milk


  1. Butter a 9-inch pie plate.
  2. Combine the flour and salt in a large bowl. Cut in the butter and shortening with a pastry blender, two forks or a food processor, until the mixture resembles a coarse meal.
  3. Gradually add enough ice water to the mixture until a ball of dough is formed.
  4. Pour the dough onto a lightly floured surface and form into a disc. Lightly flour the top of the pie dough. Rolling from the centre, roll until the dough is about 3 mm thick.
  5. Lay across the pie plate, making sure to press it lightly into the bottom and sides. Cover and refrigerate for at least 30 minutes.
  6. Preheat the oven to 375 degrees. Fill with dried beans or pie weights and bake for 20 minutes. Remove from the oven, tent the edges in foil and bake for another 20 minutes, until dough is dry and golden.
  7. Remove and reduce the oven temperature to 325 degrees.
  8. Whisk together all of the filling ingredients together in a large bowl, and pour into the pre-baked crust.
  9. Baked the filled pie for 50-60 minutes until the filling is just set (dry around the edges with a slight jiggle in the centre). Keep an eye on the crust, if it browns to quickly, tent again with foil.
  10. Cool on a rack for a few hours until room temperature.

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