Marion’s Best Pumpkin Pie

Name: Marion’s Best Pumpkin Pie
Prep time: 90 min
Cook time: 120 min
Total time: 210 min
Yield: 10
Ingredients: 1 egg, lightly beaten, for egg wash; baking weights/raw rice, for blind baking; whipped cream, to serve; 2-minute sweetcrust pastry:; 2½ cups cake flour*, plus extra for dusting; 5 tsp icing sugar mixture (confectioners sugar); 1 tsp sea salt flakes; 250g (9 oz) unsalted butter (chilled and cut into cubes); ⅓ cup ice-cold water; spray oil, for greasing; Spiced pumpkin filling:; 1kg (2 lb 3 oz) Japanese (also called Kent) or butternut pumpkin; 2 tsp vegetable oil; ¾ cup brown sugar; 500ml (17 fl oz) sweetened condensed milk; 2½ tsp ground cinnamon; 2½ tsp ground ginger; ½ whole nutmeg, finely grated (or ½ tsp ground nutmeg); 1½ tsp ground cloves; 1 tsp sea salt flakes; 6 eggs

Prep Time

1h 30m

Cook Time

Total Time

3h 30m

This recipe for Marion's Best Pumpkin Pie features a 2-minute sweetcrust pastry and a spiced pumpkin filling made with Japanese or butternut pumpkin, brown sugar, and a blend of warming spices. Serve with a dollop of whipped cream for a delightful fall dessert.