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Classic pumpkin pie

Everyone's favourite fall dessert is here!



For the pastry:

  • 3/4 cup unbleached all-purpose flour
  • 1/2 cup pastry flour
  • Pinch of salt
  • 1/2 cup cold unsalted butter, cut into pieces
  • 1/4 cup – 1/3 cup ice water

For the filling:

  • 415 milliliters can pure pumpkin purée
  • 2 eggs, lightly beaten
  • 3/4 cup brown sugar
  • 1 cup whipping (35 %) cream
  • 1 1/2 teaspoon pumpkin pie spice
  • Whipped cream for garnish


  1. Preheat the oven to 350 degrees F.
  2. Sift together the flour and salt. With a pastry cutter or two knives, blend in the butter until the mixture resembles coarse crumbs. Add the ice water gradually, stirring with a fork until dough forms. Pat the dough into a flat disk, wrap in plastic wrap and refrigerate for at least one hour.
  3. On a lightly floured surface, roll the dough into a 33 centimeter round. Place it in a 22 centimeter pie plate and crimp the edges in a decorative pattern. Pierce the bottom with a fork. Place a piece of parchment or foil in the shell. Fill the shell with pie weights or dried beans. Freeze the raw pie shell for 30 minutes. Bake for 20 minutes at 350 F. Remove the pie weights and paper and bake another 20 to 25 minutes, or until the pastry is golden and crisp. Cool on a wire rack.
  4. Reduce oven to 325 degrees F.
  5. Combine all filling ingredients in a medium bowl and whisk to blend well. Pour filling into cooled baked pie shell.  Bake for 35 to 40 minutes, or until filling is set but a spot in the middle the size of quarter is still soft.  Remove from oven and let cool completely.
  6. Serve pie with dollops of whipped cream for garnish.

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