A Guide to Making the Perfect Pumpkin Pie: Special Sweets for The Fall and Winter

Pumpkin pies arent just halloween specials. They are creamy, sweet pies that can be enjoyed all year long, but are naturally more popular during the fall. They are also often present at Thanksgiving and other holidays in the US. Making this pie is not as difficult as you might imagine. It's actually a rather enjoyable process. So create this pie yourself and don't forget ot enjoy yourself, not just while eating but also while baking it.

Ingredients:

For the sugared cranberries:

• 100 gm fresh cranberries
• 180 ml water
• 250 gm granulated sugar, divided

For the homemade pie dough:

• 315 gm all-purpose flour (spooned & leveled), plus more for shaping and rolling
• 1 teaspoon salt
• 85 gm unsalted butter, chilled and cubed
• 130 gm vegetable shortening, chilled
• 120 ml ice cold water

For the pie and filling:

• egg wash: 1 large egg beaten with 1 Tablespoon milk
• 425 gm pumpkin puree
• 3 large eggs
• 250 gm packed light or dark brown sugar
• 8 gm cornstarch
• 1/2 teaspoon salt
• 1 and 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground or freshly grated nutmeg
• 1/8 teaspoon ground cloves
• 1/8 teaspoon fresh ground black pepper
• 240 ml heavy cream
• 60 ml milk

Directions:

• First, make the sugared cranberries. This step is optional, only to be done if you want to garnish with them. In a bowl, add the cranberries. Set aside. Then, in a pan over medium heat, add the water and sugar and let it start simmering. Whisk until all the sugar dissolves. Then remove the pan from the heat and let it cool for about 5 minutes. Now pour the syrup over the cranberries and mix well. Cover the bowl and set aside. Line a baking sheet with parchment paper and transfer the sugared cranberries onto it. Let it dry for an hour, then add the remaining sugar into a bowl. Toss the prepared cranberries in the sugar and make sure they are coated all the way. Then let them sit in the fridge while you make the pie.
• Make the pie crust by adding the flour and salt to a bowl. Then add the butter and shortening. Now, start adding water to the mix, one spoon at a time, till you have enough to form a dough. Then flour a work surface and place the dough on it. Cover the rolling pin with flour and start rolling out the dough, turning after every few rolls. Do this till you have two circles of dough. If the dough is too watery, add more flour. And if it's too dry, add more water. Keep rolling till you have two perfectly round discs.
• Preheat the oven to 375°F or 190°C.
• Place one of the dough crusts on the base of the pie pan, pressing down and crimping the sides. Brush the edges with the egg wash mixture. Line the pie crust with parchment paper, and fill it with weights or dry beans. Bake for about 10 minutes. Then remove the weights and the parchment paper. Prick the bottom of the crust with a fork to make holes. Then bake for another 8 minutes, or until the crust has just begun to brown. Then turn off the oven and set aside.
• In a bowl, add the pumpkin puree, eggs and brown sugar and whisk until fully combined. Then add the cornstarch, salt, cinnamon, ginger, nutmeg, cloves, pepper, heavy cream and milk. Whisk with all your strength until everything is fully combined.
• Now pour this pie filling into the warm crust and bake for about one hour. The centre of the pie will still be wobbly, that is fine. Once baked, transfer to a wire rack and let it cool completely.
• Then garnish with cranberries. You can also add a scoop of vanilla ice cream or a dollop of whipped cream. And serve warm.
• The pie can be stored in the fridge for 5 days.

Notes, tips and tricks:

• Pumpkin pie, once made, can also be frozen for up to 3 months. Before using, thaw overnight in the fridge.
• For the pumpkin puree, canned pumpkin is the best. Or you can make fresh pumpkin puree too. Before adding it to the pie crust, blot it lightly to remove extra moisture. If you're using fresh puree, it might take slightly longer to bake.