Traditional Thanksgiving Pumpkin Pie

Thermomix recipe: Traditional Thanksgiving Pumpkin Pie. Ready in 85 minutes. Serves 8. Step-by-step Thermomix instructions on Chef Amai.

Ingredients

• 250 g plain flour
• 1/2 tsp salt (for crust)
• 125 g cold unsalted butter, cut into cubes
• 60-80 g ice water
• 425 g canned pumpkin puree
• 200 g evaporated milk
• 150 g light brown sugar, packed
• 50 g granulated sugar
• 2 large eggs
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground cloves
• 1/4 tsp ground nutmeg
• 1/4 tsp salt (for filling)

Instructions

1. Preheat oven to 200°C (400°F). Have a 23 cm (9-inch) pie dish ready.
2. To make the pie crust: Add 250 g plain flour and 1/2 tsp salt to the Thermomix bowl. Mix 5 sec / Speed 5.
3. Add 125 g cold unsalted butter, cut into cubes, to the bowl. Mix 10 sec / Speed 5, until the mixture resembles coarse breadcrumbs.
4. Add 60 g ice water to the bowl. Mix 15 sec / Speed 4. Check consistency; if too dry, add up to 20 g more ice water, 10 g at a time, mixing 5 sec / Speed 4 after each addition, until a dough forms.
5. Gather the dough, flatten into a disc, wrap in cling film, and refrigerate for at least 30 minutes.
6. Roll out the chilled dough on a lightly floured surface to fit your 23 cm (9-inch) pie dish. Carefully transfer the dough to the pie dish, trim edges, and crimp as desired.
7. Blind bake the pie crust: Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes. Remove weights and parchment, then bake for another 5-7 minutes, until lightly golden. Reduce oven temperature to 175°C (350°F).
8. To make the pumpkin filling: Add 425 g canned pumpkin puree, 200 g evaporated milk, 150 g light brown sugar, 50 g granulated sugar, 2 large eggs, 1 tsp ground cinnamon, 1/2 tsp ground ginger, 1/4 tsp ground cloves, 1/4 tsp ground nutmeg, and 1/4 tsp salt to the clean Thermomix bowl.
9. Mix 30 sec / Speed 4, scraping down the sides of the bowl halfway through, until the mixture is completely smooth and well combined.
10. Pour the pumpkin filling into the warm, blind-baked pie crust.
11. Carefully transfer the pie to the preheated oven (175°C/350°F).
12. Bake for 50-60 minutes, or until the edges are set and the center jiggles only slightly when gently shaken. If the crust starts to brown too much, cover the edges with foil.
13. Remove the pie from the oven and let it cool completely on a wire rack for at least 2-3 hours before slicing and serving. This allows the filling to fully set.

View this recipe on Chef Amai — convert any recipe to Thermomix format at chefamai.com.