Homemade Pumpkin Pie

Name: Homemade Pumpkin Pie
Prep time: 40 min
Cook time: 1 h 20 min
Total time: 2 h
Yield: 8
Ingredients: 200 g of All Purpose Flour; 80 g of Butter; 110 g of Sugar; 1 Egg; 1 Egg Yolk; 400 g of Pumpkin; 150 g of Heavy Cream; 100 g of Brown Sugar; 2 Eggs; 20 g of Honey; 2 g of Ginger; 2 g of Cinnamon; 2 g of Nutmeg; 2 g of Cloves

A crisp shortcrust shell filled with a spiced custard of fresh pumpkin: the American pumpkin pie of Thanksgiving and the holidays.

Difficulty Medium
Preparation 40 minutes
Cooking 1 hour and20 minutes
Servings for 8 people

Pumpkin Pie is the quintessential American pumpkin dessert, traditionally made for Thanksgiving, which falls on the fourth Thursday of November and officially kicks off the Christmas shopping season. Some versions use a Puff Pastry base, but this Pumpkin Pie is made with a Shortcrust Pastry shell and, as is customary, has no top crust.

The filling is of course made with Pumpkin. In the United States many cooks use canned pumpkin, but here we’ll show you how to make it from scratch without much effort and flavor it with spices. Essential: Cinnamon, Ginger, Cloves and Nutmeg.

Other Pumpkin Desserts perfect for fall include Chocolate Pumpkin Muffins, the Pumpkin Roll with Ricotta Cream and the Pumpkin Chocolate Bundt Cake.

Ingredients for 8 people

For the crust:
200 g of All Purpose Flour
80 g of Butter
110 g of Sugar
1 Egg
1 Egg Yolk
For the filling:
400 g of Pumpkin peeled and seeded
150 g of Heavy Cream
100 g of Brown Sugar
2 Eggs
20 g of Honey
2 g of Ginger
2 g of Cinnamon
2 g of Nutmeg
2 g of Cloves

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Method

To make the Pumpkin Pie, start with the shortcrust pastry. Put the flour and sugar in a bowl and mix briefly. Add the butter in pieces and rub it in with your fingertips until the mixture looks like crumbs. Add the egg and the egg yolk and finish working the dough, shaping it into a block. Wrap it in plastic wrap and let it rest in the fridge for at least an hour.
Meanwhile, make the filling. Cut the pumpkin into slices about 2 cm (3/4 inch) thick and, after removing the skin, seeds and stringy fibers, steam it for about 15 minutes, until tender. To check, simply insert a toothpick.
While it is still hot, purée it, then let it cool before adding the sugar, eggs, honey and spices. Mix until smooth.
Separately, using an electric mixer, lightly whip the cream until it is frothy but not stiff. Fold it into the pumpkin, mixing gently from the bottom up.
Roll out the pastry between two sheets of parchment paper, so it doesn’t stick to the rolling pin, to a thickness of about 4 mm (1/8 inch). Transfer it to a 24 cm (9 1/2-inch) tart pan, trim off the excess around the edges and prick the bottom with the tines of a fork.
Pour in the filling and level the surface with a spatula. Bake at 160 °C (325 °F) for one hour, then raise the temperature to 180 °C (350 °F) and bake for another 5 minutes.
Take the Pumpkin Pie out of the oven and let it cool completely before serving it in slices. Finally, remember to download our App with exclusive content and fewer ads!

Variations and Alternatives

As a traditional recipe, it is best not to change it too much, so that it keeps the features that make it what it is.

Tips

Make the Pumpkin Pie a few hours ahead and let it cool thoroughly before serving. It is very important that the filling sets before you cut it.

Storage

Pumpkin Pie keeps in the fridge, covered with a cake dome, for 3 days.