Pumpkin Pie
User Reviews
4.9
Pumpkin Pie
Description
The Pumpkin Pie recipe begins by roasting halved pumpkin brushed with butter and cinnamon, softening the flesh and intensifying flavor. The cooked pumpkin is pureed finely to ensure a smooth filling. A pie dough is rolled out, docked, and placed into a mold, forming the base. The oven is preheated to allow even baking.
Egg whites are whipped separately and folded into a spiced mixture of pumpkin puree, sugars, maple syrup, milk, cream, and warm spices including cinnamon, nutmeg, and clove. This folding adds lightness to the filling while maintaining moistness and flavor. The mixture is poured into the crust and baked until the custard sets, about 45 minutes.
The pie finishes with a sprinkle of icing sugar as desired, complementing the warm spices. The balanced sweetness and aromatic spices provide a traditional pumpkin pie profile with a smooth, tender texture, suitable for holiday meals or seasonal desserts.
This recipe uses fresh pumpkin for authentic flavor rather than canned, and roasting adds natural sweetness and depth. Whipping the egg whites separately creates a lighter filling texture. The pie pairs well with a dollop of cream or a scoop of vanilla ice cream.
Ingredients
- 375 grams pumpkin puree
- 1/2 teaspoon nutmeg powder
- 120 grams granulated sugar
- 60 millilitres maple syrup
- 1/2 teaspoon clove powder
- 1 teaspoon cinnamon powder
- 3 egg
- 120 millilitres milk
- 60 grams cream double
- icing sugar
- pie dough
Instructions
- Cut a small pumpkin in half, remove all seeds, then brush the flesh with 10 g/ ⅓ ounce of butter and sprinkle with cinnamon powder. Place in a preheated oven for approximately 1 hour at 160 °C (320 °F) or until the flash is all soft and cooked.
- Remove pumpkin from oven and cool down a little and scoop out the flesh. Puree through a food mill or a sieve.
- Roll out the pie dough and line a pie mold with it. Ensure the dough is well docked. Set a side cool.
- Preheat the oven to 180 °C (350 °F)
- Whip the egg whites to a soft peak and set aside.
- In a bowl, combine the pumpkin puree, with all the remaining ingredients except the egg whites, well.
- Fold the egg whites under the pumpkin mixture.
- Fill the mixture into the pie and bake in the preheated oven for approx 45 minutes or until done.
- Sprinkle with icing sugar as desired.
Notes
- Roast the pumpkin flesh with butter and cinnamon to bring out sweetness and soften before pureeing.
- Whip egg whites separately and fold into the pumpkin mixture to create a lighter texture in the pie filling.
- Dock the pie dough before baking to prevent bubbling and ensure even cooking.
User Reviews
Overall Rating
4.9
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