Fool Proof Pumpkin Pie

We love the fall season for baking, and especially baking fall veggies. We figure that Squash can go in almost anything but crave dishes that make them the hero. Using the 30 cm Emile Henry Flan Dish (much bigger than a pie dish), we asked Chef Shane to cook us his favourite pie and he opted for a classic spiced Pumpkin which he calls “Fool Proof Pumpkin Pie”. Below is his journey and spectacular result!


Did we miss something?  Have a comment? Please let us know below.

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Fool Proof Pumpkin Pie
Preheat Oven to 350 degrees
Prep Time 45 minutes
Cook Time 90 minutes
Passive Time 30 minutes
Pie Filling
Prep Time 45 minutes
Cook Time 90 minutes
Passive Time 30 minutes
Pie Filling
Make Pie Filling
  1. Mix dry ingredients in a large bowl
  2. Whisk wet ingredients together in a separate bowl
  3. Add wet to dry and mix well
Make Dough
  1. Sift flour and sugar in a large bowl.
  2. Cut butter into small cubes, put in same mixing bowl as flour and sugar and rest in freezer for 15 minutes
  3. Blend all together in food processor until mealy.
  4. Return to mixing bowl, and gently mix in the ice water (but not the ice). Watch the video in the recipe notes on how to combine for the perfect dough.
  5. Cover and rest in the fridge for 30 minutes before rolling out. this is critical to be able to roll out the dough without too much sticking
Make the Pie!
  1. Roll out the dough: Flour your work surface and take the chilled dough from the fridge, With a heavy rolling pin, slowly work the dough out while keeping the surface, dough and pin well floured. Use a bench scraper to make sure you can lift to flour the dough while you roll it out.
  2. Roll the dough out until it is evenly 1/8 inch thick.
  3. Butter your Emile Henry Flan Dish
  4. Once the dough is flat, Chef Shane uses an old bakers trick of rolling the dough over his pin to lay over the dish.
  5. Lay the dough over the entire dish and let the weight of the dough slump into the dish
  6. The dough will be awkward at first so it's important to go slowly and push the dough down into the corners of the dish.
  7. Once the dough is worked in, trim off the excess dough and finish shaping. At this point you can choose to blind bake (pre-cook the shell) or not. We suggest for a pie this large to blind bake so that you will have a cooked crust. We didn't and wish we had. Add the Pumpkin mixture to the shell.
  8. Fill to within a 1/4 inch to the top of dish.
  9. Set into oven for about 90 minutes or until a cake tester comes out clean. Once baked, let sit for at least 45 minutes (if you can) before serving. As you can see, the Pie ended up being cooked perfectly, but we should have blind baked the crust as the moisture from the filling did not allow for the crust to cook all the way through. This wasn't a big deal but it didn't allow for the difference of texture while eating the first inside bites of the pie. Oh well, I guess we'll just have to make another pie!
Recipe Notes

Important! Chef Shane explains the important texture of the pie dough to get the right consistency.

We used the Charcoal coloured Emile Henry 30 Cementer Flan Dish for this recipe. It makes quite a bit of pie, and takes a while to cook but the results were spectacular! This dish is our number one favourite for quiche, flan and this adapted pie recipe! The Pie can be served with sweetened vanilla whipped cream or some ice cream.

6 responses to “Fool Proof Pumpkin Pie

  1. Hi – what size cans of pumpkin puree do you use, what type of cream (% fat), and just to confirm, only 3 tbsp of sugar in this recipe?

    1. Thanks Marie! The recipe has been updated. We originally started with 3 tablespoons of sugar and ended up at 6. You could easily put in a full cup but I would rather have the overwhelming spice flavour and sweeten with ice cream!

  2. Looks yummy. You say you started with 6 tablespoons of sugar and ended up with 6? Do you mean 3?
    If going with blind baking, how long does that take and at what temperature,
    Thank you.

    1. Thanks. Yes Beth, we started with 3 and ended with 6. Definitely not sweet but we could have used a full cup to make it typically sweet. If that helps.

      Blind baking is sensual – bake at 350 for as long as it takes to begin to smell and the crust starts to lightly turn gold. Maybe 15 to 20 minutes.

  3. Thx for sharing the recipe. I was looking for one that does not use the typical sweetened condensed milk.
    If I adjust the recipe for the typical 9 1/2 ” baking dish, does the baking time then reduce from 90 to 50 min?
    Any recommendations for using fresh pumpkin?

    1. Hi, the best method for cooking time is to watch and smell. Once you see that the pie is looking firmer, and starting to darken in colour, then use a cake tester in the middle to test for stickiness. If the tester comes out clean, you should be good to go! As for fresh pumpkin, make sure to buy an eating pumpkin and not the type we make jack-o-lanterns from! Pre-cook, and cool the flesh and puree with a food mill:

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