Spiced Pumpkin Custard Pie in a Butter Crust

What you need

• 190 g (1 1/2 cups) plain flour, plus extra for rolling
• 1 tsp granulated sugar, for the crust
• 1/4 tsp fine salt, for the crust
• 115 g (1 stick) cold unsalted butter, cubed
• 4 tbsp ice water, approximately
• 425 g (15 oz) pumpkin puree, 1 can, unsweetened, at room temperature
• 2 large eggs, at room temperature
• 1 large egg, separated
• 100 g (1/2 cup packed) light brown sugar
• 50 g (1/4 cup) granulated sugar, for the filling
• 1 1/2 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1 pinch ground cloves
• 1/2 tsp fine salt, for the filling
• 1 tsp vanilla extract
• 350 ml (12 fl oz) evaporated milk, at room temperature

Method

Restated from the original video

1. 1

   Mix the flour, 1 tsp sugar and 1/4 tsp salt in a bowl.

2. 2

   Rub in the butter with your fingertips until only small flakes of butter remain.

3. 3

   Sprinkle in the ice water a spoonful at a time, stirring with a fork, until the dough holds together when squeezed. Press it into a flat disc, wrap and chill for 1 hour.

4. 4

   Roll the dough on a floured surface into a 30 cm (12 in) circle and ease it into a 23 cm (9 in) deep pie dish. Fold the overhang under and crimp the rim, then freeze for 30 min.

5. 5

   Heat the oven to 220 °C (425 °F).

6. 6

   Line the frozen crust with crumpled baking paper, fill it with pie weights and bake until the rim starts to colour, 15-17 min.

7. 7

   Lift out the paper and weights, prick the base with a fork and brush the inside with the separated egg white. Bake until the base looks dry, about 5 min, then let the crust cool.

8. 8

   Lower the oven to 175 °C (350 °F).

9. 9

   Whisk the pumpkin puree with the eggs, the yolk, both sugars, cinnamon, ginger, nutmeg, cloves, 1/2 tsp salt and vanilla until smooth.

10. 10

    Whisk in the evaporated milk until no streaks remain, then tap the bowl on the counter to pop the surface bubbles.

11. 11

    Set the crust on a baking sheet and pour in the filling.

12. 12

    Bake until the edges are set and the middle still wobbles slightly when the dish is nudged, 55-60 min. Cover the rim with foil if it browns too fast.

13. 13

    Cool on a rack until the filling is fully set, about 3 hours, before slicing. Keep leftovers in the fridge.

Imported from natashaskitchen.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.