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Pumpkin Pie
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Prep Time
30
mins
Cook Time
40
mins
Total Time
1
hr
10
mins
Course
Dessert
Cuisine
Northamerican
Servings
8
people
Ingredients
2
cups
of flour 300 g
1
cup
butter 150 g
cold cut into small pieces
1
pinch
of salt
circa 1 dl
Ice cold water
as much as necessary to form a ball of dough
2
cups
cooked and pureed pumpkin 550 g
2
eggs
½
Cup
liquid cream 125 ml
1
Tbsp
of molasses
¾
Cup
whole cane sugar 130 g
1 ½
tsp
Vanilla powder or vanilla seeds from half a vanilla pod
1
tsp
ground cinnamon
cassia cinnamon
½
tps
ground ginger
¼
tps
ground nutmeg
1/8
tsp
ground cloves
1/8
tsp
ground allspice
For the dough
For the filling
Instructions
Line the pie dish with a baking parchment
Preheat the oven to 250 °C
Dough
Mix flour, salt and butter well and "crumble" between your fingers.
When everything is evenly crumbly, add so much ice water until a dough ball can be formed. Do not knead the dough, just join it together.
Flatten the dough between 2 baking sheets and refrigerate.
Roll out the dough and place it in the cake tin lined with baking parchment.
Filling
Mix everything together well, put it on the dough base and put it in the oven immediately.
Bake at 250 °C for 15 minutes, then reduce the temperature to 180 °C and continue baking until the mixture is firm.
Notes
Knife test: A knife stuck into the pie should come out clean. If pumpkin mass still sticks to it, it is not yet baked
Keyword
Pumpkin-Pie