Rich Pumpkin Pie

Making great pies is one of the fading arts. The truth is that nothing compares to a good home-made crust and pumpkin filling made from scratch. So get crackin.

Ingredients

Pie crust:
1 ¼ cups all purpose un-bleached flour
½ teaspoon salt
½ cup or 112g butter (cold and cut into pea sized pieces)
1/8 – ¼ cup ice cold water
Pie filling:
1 - 398 ml pumpkin (not pumpkin pie filling)
3 large eggs
½ cup brown sugar
½ teaspoon salt
1 ½ teaspoons cinnamon
¼ teaspoon nutmeg
¼ cup crystallized ginger (chopped fine)
1 ½ cups light cream

Directions

Whisk the salt into the flour and then cut half of the butter into the flour until you have a grainy texture.
Now add the remaining butter and use both of your hands to mix until the butter is completely covered in the flour.
Add the water, 1 tablespoon at a time stirring with a fork until the dough first starts coming together.
Once the dough comes together easily when squeezed in your hand add one or two more tablespoons and then bring the dough together into a pile.
Form into a circle about 1 inch thick.
Wrap in plastic wrap and then refrigerate for at least 30 minutes to relax.
Now roll the dough out on a heavily floured surface with a floured rolling pin. Roll from the middle out only, until you have dough that is 3 inches bigger than your pie pan.
Transfer dough to the pie pan cutting the edges, and keep in the fridge until ready to fill.
Preheat oven to 425° F.
Mix the filling ingredients together with a whisk until completely incorporated and then pour into the pie crust leaving about a ¼ inch from the top.
Bake for 15 minutes and then reduce heat down to 350° F. Continue baking for another 35-40 minutes until the pie is set around the edges, but a little wobbly in the center.
Remove from oven to cool and it will finish setting. Chill in the fridge for a couple of hours and then serve and enjoy.

PREP 35 mins
COOK 52.5 mins