Bring a New England autumn to your table with this warm and hearty American Pumpkin Pie, made radiant with our Pumpkin Pie spice. Top off your traditional Thanksgiving feast or enjoy it just because it's delicious.
180g salted butter, chilled
2 ½ cups plain flour
½ cup icing sugar, sifted
¼ cup cornflour
100g ground pecans
2-3 large eggs
Half of a medium Kent pumpkin (approx. 1.5kg) washed, peeled, cut into large chunks
Place all dry ingredients and butter into a food processor. Process until the texture is similar to breadcrumbs.
Add in 2 ½ eggs and pulse until dough comes together. Add the remaining egg if needed to form a soft dough.
Turn dough out and form into a ball, being careful not to over work the dough. Wrap in cling wrap and refrigerate for 20 minutes.
Roll out to about 1cm thickness and carefully press into a 30cm greased case or pie dish.
Blind bake by placing a piece of baking paper on top of your pie case, then fill it with pastry weights. Bake for 15 minutes. Remove pastry weights and baking paper and continue to bake for 25 minutes or until lightly golden brown.
To make the filling
Whilst the pastry is blind baking, wash, place pumpkin pieces into a baking dish. In a separate small saucepan on low heat, melt 40g butter with 1 ½ tsp Pumpkin Pie Spice.
Pour butter mixture over the pumpkin and toss to coat evenly.
Once pastry is removed from oven, set aside to cool. Then bake pumpkin for 45 minutes, until soft but not brown or crisp. Set pumpkin aside to cool.
Blitz baked pumpkin in a food processor until very smooth.
Add eggs and egg whites, one at a time, blitz. Then add sugar, remaining Pumpkin Pie Spice, milk and sour cream, blitz.
Add corn flour and a pinch of salt. Blitz together until all ingredients are evenly blended and corn flour is combined.
Pour mixture into the cooled pastry base and bake for 45-50 minutes or until the filling is set (watch for the filling to darken slightly, it is ready when it sets around the edges, with a slight jiggle in the center).