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Pumpkin Pie

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Pumpkin Pie

Photo: Natalie Levin

It’s only recently that I’ve finally tasted pumpkin pie! While visiting the States about a month ago I had anything pumpkin, and pumpkin pie became one of my favorites. I love the idea of using pumpkin in desserts – something that is not quite popular where I live.

When we got back home, I just knew I had to make a pumpkin pie. After a few tries I finally got to the ultimate recipe – a golden, buttery thin crust filled with fragrant pumpkin cream all topped with luscious vanilla whipped cream. Simply perfect for Fall and for upcoming Thanksgiving. You just have to try it!

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Pumpkin Pie

Photo: Natalie Levin



Pumpkin Pie

For the crust:

  • 150 grams (1 cup + 1 tablespoon) all-purpose flour
  • 100 grams (1/2 cup) cold butter, cut into cubes
  • 40 grams (4 tbsp.) powdered sugar
  • Pinch of salt
  • 1 tsp. vanilla extract
  • 1 large egg yolk
  • 1-2 tablespoons cold water (if necessary)

For the pumpkin pie filling:

  • 1 large egg
  • 1 large egg yolk
  • 80 grams (1/3 cup) dark brown sugar
  • 1/4 tsp. salt
  • 1 tsp. cinnamon
  • ½ tsp. ground ginger
  • A pinch of ground nutmeg
  • ¼ tsp. ground cardamom
  • A pinch of ground cloves
  • ½ can (225 grams pumpkin puree)
  • 250 ml. (1 cup) half and half

For the whipped cream:

  • 250 ml. (1 cup) very cold whipping cream
  • 2 tbsp. powdered sugar
  • 1 tsp. vanilla extract

For decoration:

  • Pumpkin Spice or a little ground cinnamon

Crust:

  1. In a food processor with a steel blade, place flour, butter, powdered sugar, vanilla and salt and blend until a crumbly mixture is obtained.
  2. Add the yolk and continue to process until large chunks of dough form. If the dough does not combine into large lumps – gradually add a little water.
  3. Transfer the dough to a lightly floured work surface and form a disc shape with your hands.
  4. Wrap in plastic wrap and cool in the refrigerator for about an hour.
  5. On a floured surface, roll the dough about 3-4 mm thick and transfer into the baking pan. Make sure to create a right angle between the sides and the base, ensuring that the edges remain high while baking.
  6. Pierce the crust with a fork and freeze for about 1 hour.
  7. Preheat oven to 170c degrees.

Blind baking:

  1. Place a sheet of heat-resistant plastic wrap or baking paper on the frozen crust and fill with baking weights.
  2. Bake in this way for 12-14 minutes.
  3. Remove the weights and the plastic and continue to bake for 10-12 minutes or until the crust turns slightly golden, but still pretty light.
  4. Cool at room temperature.

Pumpkin filling:

  1. In a large bowl, mix egg, egg yolk, sugar, salt, cinnamon, ginger, nutmeg, cardamom, cloves and pumpkin puree into a uniform mixture.
  2. Add in the half-and-half and mix until combined.
  3. Pour the batter into the half-baked crust.
  4. Lower the oven temperature to 160c degrees (no fan) and bake for 20-25 minutes or until the filling sets at the edges as still slightly vibrating in the center.
  5. Cool completely at room temperature.

Whipped cream:

  1. In a mixer bowl whip cream, powdered sugar and vanilla until you get a very firm whipped cream.
  2. Pour the whipped cream freely at the top of the pie.
  3. Garnish with Pumpkin Spice and serve.
  • Keep the pie in a closed container in the refrigerator for up to 4 days.
  • You can make pumpkin puree at home by cooking pumpkin (preferably a combination of Japanese pumpkin and butternut squash) and crush to a smooth mash.
  • It is recommended to serve the pie at room temperature and not cold from the refrigerator.
  • You can skip the whipped cream for decoration.

Pumpkin Pie

Photo: Natalie Levin

Pumpkin Pie

Photo: Natalie Levin