Pumpkin pie
Pumpkin pie, is a dessert typically enjoyed during American Thanksgiving, but it has gained popularity as a Halloween treat. This recipe incorporates the warmth of cinnamon and ginger, enhancing its delicious flavour.
Ingredients
Pie crust
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180 g
Flour
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2 tbsp
Caster sugar
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125 g
Butter
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1
Egg yolk
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Filling
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250 g
Butternut or muscat pumpkins
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2
Eggs
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160 g
Caster sugar
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1 tsp
Ground cinnamon
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1 tsp
Ground ginger
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A pinch of salt
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2 tbsp
Flour
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200 ml
Double cream
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Serve with
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100 ml
Double cream
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25 g
Pumpkin seeds, chopped
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Instructions
Pumpkin pie
How do I make my pumpkin pie not soggy on the bottom?
A common way to avoid a soggy crust is to blind bake – briefly bake the crust first so it sets before adding the filling. Sealing the crust with egg before spooning in the filling can also help. Remember to make sure your pumpkin is properly drained of water before making the filling.
How do you intensify pumpkin flavour?
If the flavour of your pumpkin pie feels flat, try adding ground ginger, nutmeg and cloves to the filling to deepen its complexity. A further tip is to make the filling in advance and refrigerate overnight, giving the spices a chance to infuse.
How do you thicken a pumpkin pie filling?
Thickening a pumpkin pie filling should be as simple as adding some cornstarch to the filling mixture. Adding an extra egg or egg yolk can also help thicken the filling, which is really a pumpkin flavoured custard.
Is it better to bake a pumpkin pie the day before?
To make sure you aren’t pushed for time, baking pumpkin pie a day or even two days before serving is a great way to make life easier. Just make sure to keep it in the refrigerator then remove 30 minutes before serving.
Should I pre-bake the crust for pumpkin pie?
If you have the time, blind-baking (pre-baking) pie crust is strongly advisable as it will ensure a crunch outside without the risk of sogginess. Simply chill the rolled dough for 15 minutes then bake in the oven until the edges look golden brown.
Nutritional values
Nutritional value, per
3005 Kcal
| Fibre | 15 gram fibers |
| Protein | 49 gram |
| Fat | 240.3 gram |
| Carbohydrates | 167.6 gram |
Recommended information
Serving suggestion
Other recipes
Pumpkin pie – the perfect fall dessert
An icon of the fall, pumpkin pie is strongly associated with Thanksgiving, and the pumpkin is believed to originate in North America around 9,000 years ago. Pumpkins are robust, capable of surviving challenging weather conditions and even light frost, and were cultivated by Native Americans before even beans or corn.
Its history and origin
As mentioned above, pumpkins were a staple of the diets of Native Americans for hundreds of years and cooked in an endless variety of ways. The modern pumpkin pie can trace its roots back to British settlers, who would hollow out the shell and use it as a ‘pie’ to cook the fleshy contents in. The first known account of using a pastry shell is from 1651, when French chef François Pierre la Varenne included a recipe for such a pie in his cookbook subsequently translated to English as 'The French Cook'.
Pumpkin pie serving suggestions
Pumpkin pie is traditionally served at room temperature with whipped cream on top, but it isn’t uncommon for the cream to be traded for vanilla ice-cream. Try adding some cranberry sauce for sharpness, or for a sophisticated touch combine with high quality blue cheese.
Adding nuts or chocolate
Nuts are a classic pairing with pumpkin pie – top with walnuts, pecans or even crunchy peanut butter for spectacular results. Adding a swirl of melted dark chocolate on top is also a favourite, or even high quality chocolate chips during the baking process.
