The crisp autumn air and the changing colours of the leaves mean it's pumpkin time, specifically, pumpkin pie time. Enjoy this classic fall dessert with a dollop of whip cream or a good ol' fashion scoop of vanilla ice cream.
- Prep time 30 minutes
- Total time 4 hours
Pastry: In food processor, pulse together flour, sugar and salt until combined; pulse in lard, a few cubes at a time, until mixture resembles fine crumbs. Pulse in butter, a few cubes at a time, until mixture is in coarse crumbs about the size of large peas, 6 to 8 pulses. Drizzle in ice water; pulse to form ragged dough. Wrap in plastic wrap; press into disc. Refrigerate until chilled, 1 hour.
Position racks in centre and bottom of oven; preheat to 400°F.
On lightly floured work surface, roll out dough into 13-inch circle; fit into 9-inch pie plate. Trim, leaving 3/4-inch overhang; fold overhang under and flute edge. Prick bottom all over with fork. Freeze until firm, about 10 minutes.
Line crust with parchment paper; fill with pie weights or dried beans. Bake on bottom rack for 20 minutes. Remove parchment paper and pie weights; bake until golden, 10 to 13 minutes. Remove from oven; reduce temperature to 350°F.
Filling: Meanwhile, line dinner plate with 2 layers of paper towel; spread pumpkin purée over top. Top with 2 more layers of paper towel; press to absorb any liquid.
Scrape pumpkin purée into bowl; whisk in eggs, cream, sugar, maple syrup, pumpkin pie spice, cinnamon, ginger, nutmeg and salt. Scrape into crust. Bake on centre rack until top is no longer shiny and edge is set yet centre still jiggles slightly, 40 to 45 minutes. Let cool completely on rack; refrigerate until chilled.
Topping: Arrange Gingersnap Leaf Cookies along crust (if using).
Test Kitchen Tip: Remove the pie from the oven while the centre is slightly jiggly. It will continue to set as it cools and chills.
Makes 8 to 10 servings.
Nutritional facts PER EACH OF 10 SERVINGS: about
- Fibre 2 g
- Sodium 196 mg
- Sugars 19 g
- Protein 5 g
- Calories 330
- Total fat 21 g
- Potassium 73 mg
- Cholesterol 102 mg
- Saturated fat 11 g
- Total carbohydrate 33 g
- Iron 11
- Folate 16
- Calcium 4
- Vitamin A 61