The Ultimate Pumpkin Pie

I am originally from Canada and I missed pumpkin pie. We normally use canned puree in Canada. But canned puree is so expensive in New Zealand/Australia, so I decided to give this pie recipe a go. I served it for Canadian Thanksgiving and it turned out so good. It tastes just like what you get back home. The creme fraiche pairs perfectly with the pie as well. I will definitely make this one again. Thanks Annabel!

I've just made this pie and it is superb and the garnishes are great. It did end up with what Mary Berry would call a "soggy bottom". Should I have blind baked the biscuit crust? The pumpkin mixture was quite runny but it did set well.

I have made this pie before and it’s sensational! How could I make it dairy free for a friend who is intolerant? I was wondering if coconut youghurt would substitute for the sour cream in the filling ?

I tried this & used Beauregard Kumar a instead of pumpkin. Was very tasty & im about to make another 😋

My variation on pie crust Annabel Sweet short pastry with chopped crystallised ginger pressed into it. Everything else per your recipe. Laurence

Lady Annabel, not only recipe "The Ultimate Pumpkin Pie" is star among your recipes. You are appreciated cook and certainly you will not knock off recipe "Pumpkin Pie - American classic" that the I'm found, when be on www.google.com sought "pumpkin pie" see address : http://dolcevita.blog.cz/0711/dynovy-kolac-pumpkin-pie-americka-klasika https://translate.google.com/translate?hl=en&sl=cs&u=http://dolcevita.blog.cz/0711/dynovy-kolac-pumpkin-pie-americka-klasika&prev=search Pumpkin Pie - American classic --------------------------------------- 18. november 2007 at 21:58 | Šárka | Sweet cuisine Come and cook the most American pie of all. Let yourself dazzle with the brightest cake under the sun. Against winter depression it is the best cure. Cake Dough: 250 g flour (150 g flour flour & 100 g whole grain) pinch of salt grated lemon peel (half lemon) 125 g of butter 1 egg 2 tablespoons of sugar (cane) Cake filling: 1 smaller pumpkin Hokkaido / we need 1 cup of pumpkin pulp 2 eggs 3 tablespoons of maple syrup (if we do not have syrup, we only use honey) 2 tablespoons of honey 2 tablespoons Crème fraiche (or sour cream) half lemon juice a pinch of cinnamon a bunch of nuts (pecan, walnut, etc. / used a nut mixture) a small bag of dried apricots Mix all dry ingredients in the bowl and add sliced ​​butter to slices and eggs. Put your hands in the bowl and then work on the worktop and let the dough cool in the cold. Meanwhile, prepare a cake filling. Pump the pumpkin, peel the peel, remove the seeds and cook in a small amount of water. After 20 minutes, pour the water, crush the pumpkin with puree and let it cool down. Then sweeten with maple syrup and honey, add a pinch of cinnamon, half lemon juice and 2 tablespoons créme fraiche. Mix 2 eggs into the mixture and smash into the smooth cream with a handmade. Pick the cheese with butter, eventually. with another suitable fat and dough, lay out the form (ø 28 cm). We make fingers with higher edges and pierce the dough in several places with a fork. Drop the dried apricots into smaller pieces and coarse nuts. Apricots and nuts go to dough and pour the pumpkin filling. Put the cake in a hot oven and bake at 180 ° C for 40 minutes. Fit Factor: It contains a lot of zinc, nuts soothe our nervous system, the pumpkin and apricots supply the fiber. If someone makes a wrinkle on their forehead because of butter fat, tomorrow instead of dinner, they will run. A piece of traditional American cake - no need to deny. No other pie is as bright and warm as Pumpkin Pie. My last word to recipe: I was preparing a cake according to an old original recipe, unfortunately the resulting effect was somewhat faint! After this overwhelming experience, I reworked the recipe into a functional form and leaned slightly with the added dried apricots that I really can "recommend". The pumpkins are sitting in the music. I have calmed down the calories by reducing the number of eggs and minimized the white flour and I used a wonderful wholegrain flour. In this respect, you do not have to follow me, but the fact remains that white flour has no taste. Wholegrain flour tastes a bit hazel and is simply wonderful. Whoever uses it certainly understands me. Try experimenting with it. Pumpkin puree should not be more than one classic tea mug, ie 250 ml. It is not too much to reconcile with white refined sugar, I used the "sweet taste" of nature, namely maple syrup and honey. Try this classic American pie, it will surely give you the flavor. This recipe will work! :-) Good tip: Do you prefer recipes in book form? Check out my cookbook , which can fit into your kitchen. In sewns respect a friend of yours Leo Bukovec

Good afternoon Annabel. I'm going to make your pumpkin pie for our veggie club mid winter dinner. I'm wanting to know, how many days can this keep for? Can I bake the base, then assemble the rest the day before the dinner? Thanks

Can this be made without the crust? i am wanting 2 make a deconstructed pumpkin pie dessert with crumbs on the bottom instead of a base

Hi Annabel i have got some blackstrap molasses could I use this instead of treacle maybe just one tablespoon ?

Hi Chappies, You can cook and freeze the pumpkin, but as the filling contains eggs and sour cream it is best to make this close to baking. Hope this helps!

Q: Are you able to make the filling and freeze it?