Torta di zucca

Pumpkin-Pie – the recipe


Pumpkin Pie

Prep Time 30 mins
Cook Time 40 mins
Total Time 1 hr 10 mins
Course Dessert
Cuisine Northamerican
Servings 8 people


  • 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


      • Line the pie dish with a baking parchment
      • Preheat the oven to 250 °C


      • Mix flour, salt and butter well and "crumble" between your fingers.
        Pumpkin-pie dough
      • 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.
        Pumpkinpie dough ball
      • Flatten the dough between 2 baking sheets and refrigerate.
      • Roll out the dough and place it in the cake tin lined with baking parchment.
        Pumpkin-pie dough rolled out


      • Mix everything together well, put it on the dough base and put it in the oven immediately.
        umpkin-pie with filling
      • Bake at 250 °C for 15 minutes, then reduce the temperature to 180 °C and continue baking until the mixture is firm.
        Pumpkin-pie with decoration


      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

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