Pumpkin Pie

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.

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.

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.

Pour in the salt, spices and add the eggs.

Mix well with a whisk.

Bake at 185°C for 35-40 minutes.