Pumpkin pie

Pumpkin pie

Based on 140 ratings

Difficulty

Medium 👍

Preparation

40 min

Baking

55 min

Resting

30 min

Ingredients

2Servings
50 g
all-purpose flour
28⅓ g
butter (cold, cubed)
11⅔ ml
water (cold)
¼ tsp
salt
83⅓ g
Hokkaido pumpkin (unpeeled)
25 g
sugar
tsp
cinnamon
tsp
ginger (fresh, grated)
tsp
cloves (ground)
tsp
allspice (ground)
tsp
nutmeg (ground)
vanilla bean (seeds)
58⅓ ml
heavy cream
½
eggs
sour cream to serve
butter for greasing
flour for work surface
MetricImperial

Utensils

standing mixer or hand mixer with dough hooks, oven, plastic wrap, cutting board, knife, large saucepan with lid, cooking spoon, hand blender, tart dish, rolling pin, large bowl, whisk

How-To Videos

how-to-peel-ginger

How to peel ginger

how-to-cut-hokkaido-pumpkin

How to cut Hokkaido pumpkin

how-to-fit-dough-into-a-pie-dish

How to fit dough into a pie dish

pie-crust-a-basic-recipe

Pie crust - a basic recipe

Nutrition per serving

Cal366
Fat24 g
Protein6 g
Carb34 g
  • Step 1/10

    For the base, use a standing mixer or a hand mixer with dough hooks to mix flour, cold butter, and some of the salt. Beat in cold water. Then knead dough by hand until smooth.
    • 50 g all-purpose flour
    • 28⅓ g butter
    • tsp salt
    • 11⅔ ml cold water
    • standing mixer or hand mixer with dough hooks

    For the base, use a standing mixer or a hand mixer with dough hooks to mix flour, cold butter, and some of the salt. Beat in cold water. Then knead dough by hand until smooth.

  • Step 2/10

    Wrap dough in plastic wrap and cool for approx. 30 – 35 min. Preheat oven to 200°C/ 400°F.
    • oven
    • plastic wrap

    Wrap dough in plastic wrap and cool for approx. 30 – 35 min. Preheat oven to 200°C/ 400°F.

  • Step 3/10

    In the meantime, halve the pumpkin, remove seeds, and cut the flesh into small, equally sized cubes.
    • 83⅓ g Hokkaido pumpkin
    • cutting board
    • knife

    In the meantime, halve the pumpkin, remove seeds, and cut the flesh into small, equally sized cubes.

  • Step 4/10

    Now, in a large saucepan, add pumpkin, sugar, remaining salt, spices, and heavy cream. Bring to boil, then reduce heat. Cover with a lid and let simmer on low heat for approx. 20 – 25 min. until the pumpkin is soft. Stir regularly.
    • 25 g sugar
    • tsp salt
    • tsp cinnamon
    • tsp ginger
    • tsp cloves
    • tsp allspice
    • tsp nutmeg
    • vanilla bean (seeds)
    • 58⅓ ml heavy cream
    • large saucepan with lid
    • cooking spoon

    Now, in a large saucepan, add pumpkin, sugar, remaining salt, spices, and heavy cream. Bring to boil, then reduce heat. Cover with a lid and let simmer on low heat for approx. 20 – 25 min. until the pumpkin is soft. Stir regularly.

  • Step 5/10

    Blend the mixture with a hand blender. Set aside to cool down. If needed, grease tart dish with some butter.
    • butter for greasing
    • hand blender
    • tart dish

    Blend the mixture with a hand blender. Set aside to cool down. If needed, grease tart dish with some butter.

  • Step 6/10

    With a rolling pin, roll the dough into a round that is a little larger than the tart tin. Work on a floured surface and turn the dough a couple of times to prevent sticking.
    • flour for work surface
    • rolling pin

    With a rolling pin, roll the dough into a round that is a little larger than the tart tin. Work on a floured surface and turn the dough a couple of times to prevent sticking.

  • Step 7/10

    Lay the dough into the tart dish, leaving an edge. Press the sides firmly into the dish.

    Lay the dough into the tart dish, leaving an edge. Press the sides firmly into the dish.

  • Step 8/10

    Cut off overhanging dough by rolling the rolling pin over the edges of the tart dish.

    Cut off overhanging dough by rolling the rolling pin over the edges of the tart dish.

  • Step 9/10

    In a large bowl, whisk together eggs and blended pumpkin mixture.
    • ½ eggs
    • large bowl
    • whisk

    In a large bowl, whisk together eggs and blended pumpkin mixture.

  • Step 10/10

    Pour the filling into the base and bake at 200°C/ 400°F for approx. 15 – 20 min. Then reduce heat to 170°C/ 340°F and continue baking for approx. 35 – 40 min. Leave pie to cool down. Enjoy warm or cold with a dollop of sour cream.
    • sour cream for serving
    • oven

    Pour the filling into the base and bake at 200°C/ 400°F for approx. 15 – 20 min. Then reduce heat to 170°C/ 340°F and continue baking for approx. 35 – 40 min. Leave pie to cool down. Enjoy warm or cold with a dollop of sour cream.

  • Enjoy your meal!

    Pumpkin pie

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