For me, this is one of the most representative pies of the fall season! Of North American origin, it is traditionally made for Thanksgiving and Christmas. Its spicy scents will perfume the whole house while it is cooking. This dessert, served with a touch of whipped cream is totally irresistible. I first tasted pumpkin pie a long time ago, in an American family, and I found the consistency very (too?) surprising. Coming back to it today and making it myself from fresh pumpkin, I’ve become a total fan!
Recipe for a 18 to 20cm pumpkin pie:
Sweet dough:
- 210g of flour
- 35g of powdered sugar
- 25g of almond powder
- 125g of soft butter
- 50g of egg
Pumpkin cream:
- 450g cooked pumpkin flesh
- 1 can of sweetened condensed milk (397g)
- 2 eggs of 60g each
- 1 teaspoon cinnamon powder
- 1 half teaspoon of ginger powder
- 1 half teaspoon gingerbread mix
- 1 good pinch of salt
Start by preparing the sweet dough. You’ll only need half the dough, but it’s easier to make the whole thing. You can freeze the other half! Place all ingredients except the egg in a bowl or in the bowl of a food processor.
Beat with the leaf of the robot (this is the K) until the butter is incorporated.
The whole thing looks like sand. At this point, add the beaten egg.
Turn on again just to incorporate the beaten egg but no more! Place the dough in cling film and chill.
This is the pumpkin used in this recipe. I found a small one. You can take a larger one and use only the amount indicated in the recipe, to put the rest in a soup for example.
Note from Bernard:
Small precision on the pumpkin. If you can’t find a classic pumpkin, you can use pumpkin. Its rather floury flesh is perfect but the pie will be a little bit sweeter. I also tried it with butternut squash from Provence. Its flesh is juicier and you’ll have to put an extra egg in the recipe, but it works just as well! So don’t panic if you can’t find a little pumpkin.
Note from Bernard:
Small precision on the pumpkin. If you can’t find a classic pumpkin, you can use pumpkin. Its rather floury flesh is perfect but the pie will be a little bit sweeter. I also tried it with butternut squash from Provence. Its flesh is juicier and you’ll have to put an extra egg in the recipe, but it works just as well! So don’t panic if you can’t find a little pumpkin.
Cut it in half.
Remove the seeds with a spoon.
And put the two pieces face down.
Put in a preheated oven at 180°C.
Bake for 45 minutes. The pumpkin is all softened and well cooked!
Let it cool, faces up this time.
Remove the flesh with a spoon.
Keep 450g (do what you want with the rest).
Take the dough out of the refrigerator. Lightly flour it and place it on a piece of baking paper (it’s easier!). Start rolling it out.
Put a piece of baking paper in the bottom of the pan. I used a pan with a removable bottom for ease. Take a mold of 18 or 20cm. This will just change the thickness of the cream.
Place the dough on the pan.
Fill it well (darken it) with dough.
Remove excess dough with a roller or knife.
It’s ready! Chill while you prepare the rest.
Pour the can of sweetened condensed milk over the cooled pumpkin flesh.
Puree with an immersion blender. You can also blend the pumpkin flesh alone (cooked) in a conventional blender and place the 450g in the bowl with the sweetened condensed milk.
Here are the spices.
Pour in the salt, spices and add the eggs.
Mix well with a whisk.
Pour the mixture into the pan. You can also pre-bake the dough in the pan. It’s up to you!
Bake at 185°C for 35-40 minutes.
Let cool and serve with a little whipped cream (not a must)! As the pie cools completely, it will turn into a sort of light syrup on the surface that will make it very shiny.
Pumpkin Pie
For me, this is one of the most representative pies of the fall season! Of North American origin, it is traditionally made for Thanksgiving and Christmas. Its spicy scents will perfume the whole house while it is cooking. This dessert, served with a touch of whipped cream is totally irresistible. I first tasted pumpkin pie a long time ago, in an American family, and I found the consistency very (too?) surprising. Coming back to it today and making it myself from fresh pumpkin, I’ve become a total fan!
Ingredients
Sweet dough
- 210 g flour
- 35 g powdered sugar
- 25 g almond powder
- 125 g soft butter
- 50 g eggs
Pumpkin Cream
- 450 g cooked pumpkin flesh
- 1 can sweetened condensed milk (397 g)
- 2 eggs of 60g each
- 1 teaspoon cinnamon powder
- 1/2 teaspoon ginger powder
- 1/2 teaspoon gingerbread mix
- 1 good pinch salt
Instructions
- Start by preparing the sweet dough. You'll only need half the dough, but it's easier to make the whole thing. You can freeze the other half! Place all ingredients except the egg in a bowl or in the bowl of a food processor.
- Beat with the leaf of the robot (this is the K) until the butter is incorporated.
- The whole thing looks like sand. At this point, add the beaten egg.
- Turn on again just to incorporate the beaten egg but no more! Place the dough in cling film and chill.
- This is the pumpkin used in this recipe. I found a small one. You can take a larger one and use only the amount indicated in the recipe, to put the rest in a soup for example.Note from Bernard:Small precision on the pumpkin. If you can't find a classic pumpkin, you can use pumpkin. Its rather floury flesh is perfect but the pie will be a little bit sweeter. I also tried it with butternut squash from Provence. Its flesh is juicier and you'll have to put an extra egg in the recipe, but it works just as well! So don't panic if you can't find a little pumpkin.
- Cut it in half.
- Remove the seeds with a spoon.
- And put the two pieces face down.
- Put in a preheated oven at 180°C.
- Bake for 45 minutes. The pumpkin is all softened and well cooked!
- Let it cool, faces up this time.
- Remove the flesh with a spoon.
- Keep 450g (do what you want with the rest).
- Take the dough out of the refrigerator. Lightly flour it and place it on a piece of baking paper (it's easier!). Start rolling it out.
- Put a piece of baking paper in the bottom of the pan. I used a pan with a removable bottom for ease. Take a mold of 18 or 20cm. This will just change the thickness of the cream.
- Place the dough on the pan.
- Fill it well (darken it) with dough.
- Remove excess dough with a roller or knife.
- It's ready! Chill while you prepare the rest.
- Pour the can of sweetened condensed milk over the cooled pumpkin flesh.
- Puree with an immersion blender. You can also blend the pumpkin flesh alone (cooked) in a conventional blender and place the 450g in the bowl with the sweetened condensed milk.
- Here are the spices.
- Pour in the salt, spices and add the eggs.
- Mix well with a whisk.
- Pour the mixture into the pan. You can also pre-bake the dough in the pan. It's up to you!
- Bake at 185°C for 35-40 minutes.
- Let cool and serve with a little whipped cream (not a must)! As the pie cools completely, it will turn into a sort of light syrup on the surface that will make it very shiny.
Nutrition
Serving: 8peopleCalories: 393kcalCarbohydrates: 49gProtein: 9gFat: 21gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 115mgSodium: 434mgPotassium: 440mgFiber: 1gSugar: 30gVitamin A: 5406IUVitamin C: 6mgCalcium: 213mgIron: 2mg
Tried this recipe?Let us know how it was!
