Homemade Pumpkin Pie

Name: Homemade Pumpkin Pie
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: United States
Ingredients: 250 g of flour; 125 g of butter ((cold, cut into pieces)); 50 g of granulated sugar; 1 egg yolks; 3 tbsp of cold water; 1 pinch of salt; 400 g of pumpkin puree; 150 g of brown sugar; 2 eggs; 200 ml of heavy cream; 1 tsp of ground cinnamon; 1/2 tsp of nutmeg; 1/2 tsp of ginger (ground); 1 tsp of vanilla extract; whipped cream

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This pie is filled with a dense pumpkin puree and spice custard. 🥧 Its texture is reminiscent of a firm flan.

Total time: 1 h 20
Prep: 20 min
Cook: 1 h
Rest: 1 h 30
Difficulty: Medium
Per person: €1.00

By the CookinBreak team

Goes well with

🎅 Christmas: all recipes

As a starter

Halloween Mini Pies with Tomato Sauce, Sausage and Cheese

45 minEasy

As a main

Stuffed Butternut Squash

1 h 05Easy

To drink

Bloody Mary

5 minEasy

Nutrition facts

per serving · estimate

290kcal

Protein4 g5%
Carbs36 g49%
Fat15 g46%
Fiber2 g

Share of each nutrient in the calories of one serving.

Good to know

Chef's tip

To bring out the pumpkin flavor, you can roast the pumpkin puree in the oven before mixing it into the pie. It will give an even richer, caramelized flavor! 🎃🔥

Freezing : Can you freeze this recipe?

Yes

Works very well after baking. Keeps up to 2-3 months, tightly wrapped in plastic wrap then aluminum foil, or in portions in zip-top bags.

Storage : How long does it keep?

The baked pie keeps 3 to 4 days max in an airtight container in the fridge. The whipped cream should be added at the last moment or stored separately for 24h.

Making ahead : Can you make it the day before?

Yes

The dough and filling can be prepared the day before and assembled/baked on the day. The baked pie keeps very well the day before.

Reheating : How do you reheat it?

Oven: Ideal for gently reheating 10-15 min at 150°C. Microwave: Possible for one slice, on low power, but may alter the texture. Air fryer: Not recommended.

Variations

Serve with whipped cream.
Replace the brown sugar with honey.
Add a pinch of ground cloves.

Mistakes to avoid

Skipping the blind baking: prick the bottom, cover with parchment paper and pie weights.
Pouring in the filling without removing the weights: remove them before pouring in the filling.
Slicing too soon: let it cool at least 1 hour before enjoying.

Frequently asked questions

How do you make a pumpkin pie?

Prepare a shortcrust pastry, line the pan and blind-bake it. Whisk 400 g of pumpkin puree with the brown sugar, eggs, cream and spices, pour onto the crust and bake 45 minutes at 180 °C.

Which spices go in pumpkin pie?

The filling is flavored with 1 teaspoon of cinnamon, half a teaspoon of nutmeg and half a teaspoon of ground ginger, plus vanilla extract for roundness.

How do you blind-bake the crust?

Roll out the dough, line the pan, prick the bottom with a fork, cover with parchment paper and pie weights or dried beans. Remove them before pouring in the filling.

What is the texture of pumpkin pie?

The filling is a dense custard of pumpkin puree and spices, with a texture similar to a firm flan. Let the pie cool for at least 1 hour before serving.