Traditional Pumpkin Pie

Nothing beats a traditional pumpkin pie during the fall season. It’s a trademark of the fall.

Today I am sharing with you my trusty recipe that never failed me. I make it year after year and never change a thing because it’s so good. It brings me comfort and all the good feelings. The smell and taste of it brings back so many memories and I enjoy every bite.

Traditional Pumpkin Pie

To make a 9-inch pie or 9 individual pies you will need:

For the crust:

1 3/4 cup/210g AP flour

Pinch of salt

1/2 teaspoon cinnamon

1 teaspoon orange zest

1/2 cup/50g sugar

1 1/2 stick/140g butter, cold, cubed

3-5 tablespoons orange juice, cold

In a food processor add flour, salt, cinnamon, orange zest and sugar, pulse until combined.

Add cold butter cubes and pulse until you get a coarse meal with pea size pieces of butter.

Start adding one by one tablespoon of orange juice, pulsing in between until mixture just starts to come together but is still on the dry and crumbly side.

Take the dough out of the food processor and form a disk, wrap it in plastic wrap and refrigerate for 1 hour.

Take the dough out of the refrigerator and leave it for 10 minutes.

Roll out the dough, line a pie pan and freeze it.

For the filling:

2 eggs

2 egg yolks

1/2 cup/100g dark brown sugar

1/4 teaspoon salt

1 tablespoon pumpkin pie spice

1 teaspoon orange zest

2 cups/450g pumpkin purée

1 1/4 cup/300g heavy cream