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Pumpkin Pie

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!

Looking for more desserts for Thanksgiving? Click here >>

Pumpkin Pie

Photo: Natalie Levin



5 from 5 votes
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Pumpkin Pie

Servings 22 cm round pie pan
Author Natalie

Ingredients

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

Instructions

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.

Recipe Notes

  • 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

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