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  • Writer's pictureCeline

Pumkin Pie

The perfect, hearty pie for the Thanksgiving Season. Packed with warm spices of cinnamon, ginger and nutmeg.

I can't take any credit for this recipe - it is 100% Barefoot Contessa's recipe with no changes made to it whatsoever!


Pie crust

  • 6 tbsp. Cold butter

  • 1 ½ cup Flour

  • ½ tbsp. Sugar

  • ½ tsp Sugar

  • 1/6 cup Cold vegetable shortening

  • ¼ cup Ice cold water

Pie filling

  • ½ can Pumpkin puree (can usually be found in speciality aisles of supermarkets like Sainsbury's in the UK)

  • ¼ cup Light brown sugar

  • 1/8 cup Granulated sugar

  • ¼ tsp. Cinnamon

  • ¼ tsp. Ginger + Nutmeg

  • 1 tsp. Orange zest

  • 2 Eggs, beaten (at room temperature)

  • ¼ cup Whole milk (at room temperature)

  • ½ cup Heavy cream (at room temperature)


For the crust: place the flour, sugar and salt in a food processor. Add the cold

butter and shortening. Pulse around 12 times until the butter is the size of

peas. With the machine running, pour in the ice water and pulse until dough

ball forms.

Roll the dough into a ball on a floured surface. Wrap in plastic wrap and

refrigerate for 30 minutes.

Set the oven to 210c degrees.

Roll the dough out into a circle (larger than the pan). Crimp the edges.

Line the crust with parchment paper and add beans. Bake for 15 mins until

edges brown. Remove the beans and paper, prick the crust all over and bake

for another 5 mins.

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