Pumpkin Pie is the perfect recipe for Halloween and Thanksgiving and this one is totally foolproof! Learn how to make perfect pastry, avoid a soggy bottom and even how to make your own pumpkin puree from home-roasted pumpkins (in case you can't find tinned pumpkin in your local store)!--------For an 8" Pie Dish 255g Plain Flour1/2 tsp salt170g Cold Chopped Butter1tbsp Cider Vinegar (or white wine vinegar)5 tbsp ice cold water2 eggs 65g light brown sugar45g caster sugar 1 tsp vanilla --- get yours here https://cupcakejemma.com/collections/cake-tools/products/vanilla-extract-50ml¼ tsp salt ½ nutmeg ½ ginger 1 round cinnamon 115g double cream 330g pumpkin ------------For a 10" Pie Dish 380g Plain Flour3/4 tsp salt255g Cold Chopped Butter1.5tbsp Cider Vinegar (or white wine vinegar)7.5 tbsp ice cold water3 eggs 100g light brown sugar65g caster sugar 1.5 tsp vanilla --- get yours here https://cupcakejemma.com/collections/cake-tools/products/vanilla-extract-50ml1/2 tsp salt 3/4 nutmeg 3/4 ginger 1.5 round cinnamon 175g double cream 495g pumpkin ------------BAKE AT HOME KITS AND MERCH!: http://cupcakejemma.com SUBSCRIBE FOR WEEKLY VIDS: https://www.youtube.com/user/CupcakeJemmaMORE CAKE: http://www.crumbsanddoilies.co.uk MY INSTAGRAM: @cupcakejemma CAKESTAGRAM: @crumbsanddoilies