Classic Pumpkin Pie

A creamy pumpkin pie with warm spices and no butter in the crust or filling.

Ingredients

For the crust:

• 1 1/2 cups (190g) all-purpose flour
• 1/2 teaspoon salt
• 1/3 cup (80ml) vegetable oil
• 3–4 tablespoons cold water

For the filling:

• 1 can (425g) pumpkin puree
• 2/3 cup (130g) brown sugar, packed
• 2 large eggs
• 1 cup (240ml) evaporated milk or plant-based alternative
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 teaspoon salt

Instructions

1. Preheat Oven: Preheat oven to 200°C (400°F).
2. Make the Crust: In a bowl, combine flour and salt. Stir in oil until crumbly. Sprinkle with cold water 1 tablespoon at a time, tossing with a fork until dough comes together. Press into a 23cm pie dish.
3. Mix Filling: In another bowl, whisk pumpkin, brown sugar, eggs, evaporated milk, spices, and salt until smooth.
4. Fill & Bake: Pour filling into crust. Bake for 10 minutes at 200°C (400°F), then reduce temperature to 175°C (350°F) and bake for 40 minutes more, or until centre is set.
5. Cool: Let pie cool completely before slicing.

Tips

• Use canned pumpkin purée, not pumpkin pie filling.
• For a crisper crust, pre-bake it for 5 minutes before adding filling.
• Store leftovers covered in the fridge for up to 4 days.