Pumpkin Pie Recipe
Category: Desserts | Serves: 12
This homemade pumpkin pie is the perfect dessert to bring a touch of autumn to your table. With a rich and flavorful filling made from freshly cooked pumpkin and a buttery, flaky crust, it’s a classic treat that everyone will love. Here’s a step-by-step guide to creating this delicious dessert.
Ingredients
For the Crust:
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 310g |
| Butter (cold) | 160g |
| Eggs | 1 (52g) |
| Cold water | 90g |
| Granulated sugar | 15g |
| Fine salt | 4g |
For the Pumpkin Filling:
| Ingredient | Quantity |
|---|---|
| Fresh pumpkin | 500g |
| Sweetened condensed milk | 200g |
| Eggs | 2 (110g) |
| Brown sugar | 75g |
| Granulated sugar | 75g |
| Ground nutmeg | To taste |
| Ground cinnamon | To taste |
| Heavy cream | 100g |
Instructions
-
Prepare the Pumpkin Filling:
- Start by cleaning the pumpkin and cutting it into large chunks.
- Steam the pumpkin until it becomes tender and easy to mash. This should take about 15-20 minutes.
- Once cooked, transfer the pumpkin to a bowl and allow it to cool completely.
- After cooling, blend the pumpkin in a food processor until smooth.
-
Make the Filling:
- In a separate bowl, whisk together the eggs and granulated sugar until the mixture becomes smooth and slightly fluffy.
- Add in the brown sugar, ground cinnamon, and nutmeg. Stir until well combined.
- Pour in the sweetened condensed milk, mixing it in thoroughly.
- Cover the bowl with plastic wrap and refrigerate the filling for at least 1 hour. This step helps the foam created by the egg mixture to settle.
-
Prepare the Crust:
- In a large mixing bowl, combine the all-purpose flour, sugar, and salt.
- Add the cold butter (cut into small cubes) and work it into the flour using your fingertips until the mixture resembles coarse crumbs.
- Gradually add the cold water, followed by the egg, mixing as you go. Continue working the dough until it comes together.
- Turn the dough out onto a floured surface and knead it gently until smooth. Be careful not to overwork the dough.
- Shape the dough into a disk, wrap it in plastic wrap, and chill it in the refrigerator for about an hour.
-
Roll out the Crust:
- Once the dough has chilled, place it on a floured surface and roll it out with a rolling pin until it’s about 1-2 cm thick.
- Roll the dough around the rolling pin and transfer it to a 25 cm tart pan with a removable bottom.
- Press the dough into the bottom and sides of the pan, trimming any excess dough from the edges.
-
Assemble the Pie:
- Since the pumpkin filling is quite liquid, place the pie crust on a baking sheet before pouring in the filling to avoid any spills.
- Pour the cooled pumpkin filling into the prepared crust. Smooth the top with a spatula.
-
Bake the Pumpkin Pie:
- Preheat your oven to 180°C (350°F).
- Bake the pie for about 45-50 minutes, or until the filling is set and a knife inserted into the center comes out clean.
- Once baked, remove the pie from the oven and allow it to cool completely on a wire rack.
-
Serving:
- Once the pie has cooled, carefully remove it from the tart pan and transfer it to a serving platter.
- Slice and serve with a dollop of whipped cream for a decadent finishing touch.
Enjoy Your Pumpkin Pie!
This homemade pumpkin pie is a true treat. The combination of the smooth, spiced pumpkin filling and the buttery crust makes every bite irresistible. It’s a perfect dessert for holiday gatherings or any cozy occasion. Enjoy with family and friends, and don’t forget to top each slice with a generous spoonful of whipped cream!
Nutrition Information (per serving)
| Nutrient | Amount per serving |
|---|---|
| Calories | 280 |
| Protein | 4g |
| Carbohydrates | 35g |
| Sugars | 20g |
| Fat | 14g |
| Saturated fat | 8g |
| Fiber | 2g |
| Cholesterol | 45mg |
| Sodium | 150mg |
With this detailed recipe for pumpkin pie, you’ll have a delicious and comforting dessert that’s sure to impress at any gathering. The combination of fresh pumpkin, sweet spices, and a flaky crust is a timeless favorite that never goes out of style.
