Pumpkin pie

Pumpkin pie

59 ratings

Rebecca, dedicated cook


„A delightful dessert pie – there is never a single crumb left at the end of the evening.“

Difficulty

Medium 👍
40
min.
Preparation
55
min.
Baking
30
min.
Resting

Ingredients

Servings:-12+
300 g
all-purpose flour
170 g
butter (cold, cubed)
70 ml
water (cold)
1½ tsp
salt
500 g
Hokkaido pumpkin (unpeeled)
150 g
sugar
1 tsp
cinnamon
½ tsp
ginger (fresh, grated)
¼ tsp
cloves (ground)
½ tsp
allspice (ground)
¼ tsp
nutmeg (ground)
1
vanilla bean (seeds)
350 ml
heavy cream
3
eggs
sour cream to serve
butter for greasing
flour for work surface
Metric
Imperial
  • 300 g all-purpose flour
  • 170 g butter (cold, cubed)
  • 70 ml water (cold)
  • 1½ tsp salt
  • 500 g Hokkaido pumpkin (unpeeled)
  • 150 g sugar
  • 1 tsp cinnamon
  • ½ tsp ginger (fresh, grated)
  • ¼ tsp cloves (ground)
  • ½ tsp allspice (ground)
  • ¼ tsp nutmeg (ground)
  • 1  vanilla bean (seeds)
  • 350 ml heavy cream
  • 3  eggs
  • sour cream to serve
  • butter for greasing
  • flour for work surface

Utensils

  • oven
  • hand blender
  • standing mixer or hand mixer with dough hooks
  • large saucepan with lid
  • plastic wrap
  • tart dish (Ø 25cm)
  • large bowl
  • whisk
  • cooking spoon
  • cutting board
  • knife
  • rolling pin

Enjoy with

Chasselas, Switzerland
With its mild acidity and slightly nutty aroma, this wine harmonizes well with the Hokkaido pumpkin. Enjoy this slightly sparkling wine at a temperature between 9 - 12°C/50°F.

Nutrition per serving

Cal
366
Protein
6g
Fat
24g
Carb
34g

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.
  • 300 all-purpose flour
  • 170 butter
  • 1 tsp salt
  • 70 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.
  • 500 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.
  • 150 sugar
  • ½ tsp salt
  • 1 tsp cinnamon
  • ½ tsp ginger
  • ¼ tsp cloves
  • ½ tsp allspice
  • ¼ tsp nutmeg
  • 1 vanilla bean (seeds)
  • 350 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.
  • 3 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.