Spiced pumpkin pie

AT YOUR PACE, STEP BY STEP

Let’s get baking

1. 01

   Mix the flour, sugar, and 2 g salt. Rub in the butter to form crumbs. Add the ice water and bring together without kneading. Cover and refrigerate for 30 minutes.

2. 02

   Preheat the oven to 180 °C. Roll the pastry to 3 mm and line a 23 cm pie dish at least 4 cm deep. Prick the base and line with parchment and baking weights.

3. 03

   Bake for 12 minutes, remove the weights and paper, and bake for another 6 minutes. Reduce the oven to 170 °C.

4. 04

   Mix the pumpkin puree with the eggs, condensed milk, whole milk, cinnamon, ginger, nutmeg, and remaining 1 g salt. Avoid beating in too much air.

5. 05

   Pour into the shell and bake for 40 to 45 minutes, until the edges are firm and the center barely wobbles without looking liquid. Shield the pastry edges with foil if they brown before the filling sets.

6. 06

   Cool for 60 minutes, then refrigerate for at least 3 hours before slicing. Baking time includes shell and filling; timings start with cooked, cooled puree. Keep refrigerated for up to 3 days.

Times are approximate and vary with your oven. Use oven mitts and check doneness before serving.