Name: Pumpkin pie
Cook time: 100 min
Total time: 100 min
Yield: 6
Ingredients: 1 cup (150g) plain (all-purpose) flour; 1/4 cup (35g) self-raising flour; 2 tablespoon cornflour (cornstarch); 2 tablespoon icing (confectioners') sugar; 125 gram cold butter, chopped; 2 tablespoon cold water, approximately filling; 2 eggs; 1/4 cup (50g) firmly packed light brown sugar; 2 tablespoon maple syrup; 1 cup cooked mashed pumpkin; 2/3 cup (160ml) evaporated milk; 1 teaspoon ground cinnamon; 1/2 teaspoon ground nutmeg pinch ground allspice

Try this traditional American sweet pie with a tender, flaky crust and gently spiced pumpkin filling.

Looking for more sweet pies and tarts?

Ingredients

1 cup (150g) plain (all-purpose) flour

1/4 cup (35g) self-raising flour

2 tablespoon cornflour (cornstarch)

2 tablespoon icing (confectioners') sugar

125 gram cold butter, chopped

2 tablespoon cold water, approximately filling

2 eggs

1/4 cup (50g) firmly packed light brown sugar

2 tablespoon maple syrup

1 cup cooked mashed pumpkin

2/3 cup (160ml) evaporated milk

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg pinch ground allspice

Method

1.Sift flours and sugar into medium bowl, rub in butter. Add enough water to make ingredients cling together. Press dough into a ball, knead gently on floured surface until smooth, cover, refrigerate 30 minutes.

2.Preheat oven to 200°C (180°C fan forced). Roll dough on floured surface until large enough to line 23cm (9¼-inch) pie plate. Lift pastry into pie plate, ease into side, trim edge. Use scraps of pastry to make a double edge of pastry, trim and decorate edge.

3.Place pie plate on oven tray, line pastry with baking paper, fill with dried beans or rice. Bake pie 10 minutes. Remove paper and beans, bake 10 minutes or until lightly browned, cool. Reduce oven to 180°C (160°C fan forced).

4.Meanwhile, make filling. Beat eggs, sugar and maple syrup in small bowl with electric mixer until thick. Stir in pumpkin, milk and spices.

5.Pour filling into pastry case, bake about 50 minutes or until filling is set, cool. Serve dusted with sifted icing sugar.

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Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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