American Pumpkin Pie

A sweet, autumnal custard pie with heart-warming spices. The world is finally coming around to the pumpkin pie - and here's my recipe to welcome it in every year.

I’m glad we’re all coming to terms with Pumpkin Spice these days. It’s a heavenly match of colour, flavour and aroma that feels just right when there’s that first autumn nip in the air. This is the prized recipe I used to teach people on my American Pie-Making classes and it’s a great lesson in baking blind. Don’t worry if you’re scared of pastry, I’m here to hold your hand, and you’ll be relieved to know that my method throws out a lot of the negative language and tedious steps surrounding pastry. It’s often a subject of ‘don’ts’, which would instil fear into any novice cook. As for the pumpkin custard filling, I’m using canned pumpkin for ease - though you could use fresh - and I’m not doing any wild departure from traditional pumpkin pie flavours. However, I do have an unconventional method to unlock bonus flavour out of the spices - you’ll never make pumpkin pie the same again. It adds deep, sweet warming spice flavour to this pumpkin pie that’s still very familiar yet enhanced. Let’s go!