By Devi Poojari
November 26, 2025
While the main attraction of a Thanksgiving feast is its roasted chicken or turkey, the pumpkin pie is reflective of how seasonal produce makes its way into sweet confections. Think flaky pie crust filled with a creamy, buttery pumpkin flavoured custard that is baked just right, until it is delicate and soft.
2 cups cooked pumpkin mash 1 can condensed milk 2 large eggs ½ teaspoon cinnamon powder ¼ teaspoon ground ginger ½ teaspoon nutmeg powder ½ cup brown sugar 1 pinch salt
1 + ¼ cups all-purpose flour ½ cup cold butter cubes 3-4 tablespoons cold water ¼ teaspoon salt
Add the flour and salt to a mixing bowl before adding the cold butter cubes in and massaging it gently into the flour using your fingertips.
Once the texture of the mixture resembles wet sand, add the cold water and knead it into a firm but soft dough.
Wrap it in cling film and allow it to rest in the refrigerator for a couple of hours while making the pie filling by combining the eggs and sugar in a separate bowl.
Whisk together until the sugar dissolves before adding in the pumpkin mash, condensed milk, ground spices and salt.
Preheat the oven to 175°C while rolling out the cold dough on a well-floured surface into a ¼-inch thick sheet.
Using the rolling pin, transfer the sheet into a waiting pie dish and trim off the edges before piercing it with a fork across the base.
Pour in the pumpkin filling and bake for 45-60 minutes, until the filling is set but slightly wobbly.
Cool completely before slicing and serving.