Here's the Pumpkin Pie RECIPE some of you have asked for. It has a buttery crust and a moist filling. Enjoy it warm or cold, on its own or with whipped cream.

Recipe by Mama Ding

Total Time | 2 hr 40 mins

Prep Time | 1 hr

Cook Time | 1 hr 40 mins

Yields : One 23 cm/9 inch pie

Ingredients

Crust~
1 recipe of Single Crust Pie Dough
Filling~
150 g (3/4 cup) light brown sugar
3 large eggs
450 g (16 oz) mashed roasted pumpkin (from 600g fresh pumpkin)
1 tbsp cornstarch
1/2 tsp salt
1 tsp cinnamon powder
1/2 tsp ginger powder
1/4 tsp nutmeg powder
a pinch of cloves powder (optional)
300 ml (1 and 1/4 cup) of heavy cream

Method

01 Preheat oven to 190 C/375 F. Place your peeled and sliced pumpkin on a baking tray.

Drizzle with some cooking oil. Roast for 20 mins or until slightly charred at the edges.

Remove from oven and mash until fine. Set aside.

02 Prepare your pie dough:
Take the chilled pie dough from the refrigerator. Flour your work top and rolling pin.

Remove the cling film and place dough on the floured surface.

Roll the dough into a 30 cm (12 inch) circle. Place the circle onto your pie dish.

Use your floured rolling pin to pick up the dough circle and transfer it to your pie dish. Unroll the dough onto the pie dish and gently press with your fingers to fit the bottom.
Using a knife, trim the edges of the pie dough.

Use a fork to crimp the edges for a decorative pattern.
Cover with cling film and refrigerate for 15 mins.

03 Meanwhile, make the pumpkin filling:
Place the eggs and sugar into your blender jug. Blend for 2 mins.

Add the mashed pumpkin and blend for 1 min.
Add the cornstarch, cinnamon, ginger, nutmeg and cloves powder(if using). Blend for 1 min.

Add the cream and blend for 2 mins.
(You can also use a large bowl and a whisk for this step.)

04 After chilling for 15 mins, take your pie crust out from the fridge.

Press a piece of parchment paper on the pie crust and fill with dried beans/uncooked rice.

Bake in a preheated oven at 190C for 15 mins. Remove the dried beans/uncooked rice and bake for 5 mins more.
Remove from oven and place on a wire rack to cool for 10 mins.

05 Pour the prepared pumpkin filling into the warm pre-baked crust. Fill until close to the edge.
Bake in a preheated oven at 190C for 50-60mins.

If the crust starts to brown too quickly, cover with aluminium foil while baking. Bake until the pie is puffed in the middle but the filling still jiggles when you shake the pie dish.

06 Remove from oven and transfer the pie to a wire rack to cool completely before slicing.

Sprinkle the top with some cinnamon sugar if desired.

Serve with or without whipped cream.

Notes

This pie can keep in the refrigerator for up to 3 days.

Warm up the pie in the microwave (high for 20 seconds) or oven (220 C/430 F for 10 mins) before serving.