This pumpkin pie is very popular in North America

I’ve heard about pumpkin pie a few times. It is usually eaten for dessert, sometimes decorated with whipped cream.

This pie is seasonal in autumn when the pumpkins are ripe

It is especially popular on Halloween and Thanksgiving. Or even at Christmas for dessert. Pumpkins can easily be stored for several weeks or months.

In addition to pumpkin puree and cream, the filling contains many autumnal spices such as vanilla, cinnamon, ginger, nutmeg, cloves, and allspice. These make the pie taste wonderfully warm.

By the way, usually in North America, cassia cinnamon is used as cinnamon.

In North America, you can even find a ready-made pumpkin pie spice

In this case, the spices are already mixed.

Even the finished pumpkin puree is sold in stores – in tins.

But I could not imagine how pumpkin tastes in a sweet dish. To me, pumpkin has always belonged in savory dishes.

Until the moment we visited our friends in Canada, who offered us the world’s best homemade pumpkin pie.

We could watch Lucas make it and I wrote down his recipe. He himself does not work exactly according to a recipe, but according to his feeling.

Lucas’ pumpkin pie is not very sweet, but wonderfully spiced.

As an exception, in this recipe, I will also give you the quantities in cups. This unit is mostly used in North America and Lucas also works with it. But to make it a bit easier for us Europeans, I have converted the quantities into grams as well.

For pumpkin pie, not too watery pumpkins are the most suitable

For example Hokkaido, Butternut, or Golden Delicious.

This year I baked the pumpkin pie myself and I liked it very much. It is easier to make than it seems.

I hope you enjoy this dessert as much as I do!

Thanks a lot, Lucas, for the wonderful recipe!

The recipe is for a round pie form of about 24 cm diameter

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