When I tasted pumpkin soup for the first time, I was pleasantly surprised so I wanted to try pumpkin pie and it didn’t disappoint me, in fact I’ll even make it again another time.
My pie was, as my daughter-in-law said, “rustic” in appearance but I am not at all concerned with the aesthetic as long as it tastes good.
I didn’t use the original recipe and chose to post this one because I used less sugar, eggs and had some flour in the filling and less pumpkin as well but the final result was very good.
I know that Americans don’t make pumpkin pie this way because they use different spices.
It’s matter of taste eventually.
See also ( Pie with bacon-ricotta and pastrami )
Ingredients
- 300 g wheat flour
- 150 g cold butter, divided into pieces
- 150 gr sugar powder
- 4 egg yolks
- Pumpkin filling
- 700 g pumpkin
- 100 g brown sugar (if you do not have brown, use normal)
- 3 eggs
- 1 tbsp corn starch
- 3 dl condensed milk or Viking milk
- 1/2 teaspoon vanilla sugar
Pumpkin filling
How to prepare Pumpkin Pie
Mix flour and butter until the butter is crumbled into the flour.
Whisk the eggs and the sugar powder.
Mix everything together.
Wrap the dough in a plastic wrap and leave it in the fridge for an hour.
Take out the dough and roll it into a ball or press it with your hands in a round pan.
Leave some extra dough over the edges.
Put the mold in the freezer for half an hour.
Preheat the oven at 200 degrees.
Then you prick it with a fork, put aluminum foil over the pie and add lentils, rice, beans in the mold on top of the aluminum that covers the bottom and the pie edges.
This is called “blind roasting” and means that the pie won’t bubble up or shrink.
Bake the pie base for 10 minutes
Take it out, remove the bean, rice, lentil mixture together with the aluminum foil.
Then cook it for another 10 minutes.
When the pie cools, cut off the extra edges of the pie.
How to prepare Pumpkin filling
Preheat the oven at 210 degrees, cut the pumpkin into slices, place them on a baking tray and bake them in the oven until they tender.
This takes about 40 minutes but it depends a bit on the thickness of the pumpkin slices and the oven heat.
The pumpkin slices must be completely cold before using them.
Then you scrape out the contents, do not use the shell and make a smooth puree.
Put it in a bowl and add the rest of the ingredients to the filling and whisk well together.
Pour the mixture into the bottom of the pie.
Bake at 150 degrees for about 35-40 minutes (the filling should feel firm)
You can serve the pumpkin pie with whipped cream.
Pumpkin Pie Recipe
Course: Pie RecipesCuisine: InternationalDifficulty: Medium6
servings20
minutes45
minutes243
kcal1
hour5
minutes When I tasted pumpkin soup for the first time, I was pleasantly surprised so I wanted to try pumpkin pie and it didn’t disappoint me, in fact I’ll even make it again another time.
Ingredients
300 g wheat flour
150 g cold butter, divided into pieces
150 gr sugar powder
4 egg yolks
Pumpkin filling
700 g pumpkin
100 g brown sugar
3 eggs
1 tbsp corn starch
3 dl condensed milk or Viking milk
1/2 teaspoon vanilla sugar
Instructions PUMPKIN PIE
- Mix flour and butter until the butter is crumbled into the flour.
Whisk the eggs and the sugar powder.
Mix everything together. - Wrap the dough in a plastic wrap and leave it in the fridge for an hour.
Take out the dough and roll it into a ball or press it with your hands in a round pan. - Leave some extra dough over the edges.
Put the mold in the freezer for half an hour. - Preheat the oven at 200 degrees.
- Then you prick it with a fork, put aluminum foil over the pie and add lentils, rice, beans in the mold on top of the aluminum that covers the bottom and the pie edges.
This is called “blind roasting” and means that the pie won’t bubble up or shrink. - Bake the pie base for 10 minutes
Take it out, remove the bean, rice, lentil mixture together with the aluminum foil.
- Then cook it for another 10 minutes.
When the pie cools, cut off the extra edges of the pie. - Instructions PUMPKIN Filling
- Preheat the oven at 210 degrees, cut the pumpkin into slices, place them on a baking tray and bake them in the oven until they tender.
This takes about 40 minutes but it depends a bit on the thickness of the pumpkin slices and the oven heat. - Then you scrape out the contents, do not use the shell and make a smooth puree.
Put it in a bowl and add the rest of the ingredients to the filling and whisk well together. - Pour the mixture into the bottom of the pie.
Bake at 150 degrees for about 35-40 minutes (the filling should feel firm)
Nutrition Facts
6 servings per container
Serving Size100g
Calories243
- Amount Per Serving% Daily Value *
- Total Fat
10g
16%
- Saturated Fat 2g 10%
- Amount Per Serving% Daily Value *
- Potassium 167mg 5%
- Total Carbohydrate
35g
12%
- Sugars 19g
- Protein 3.9g 8%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Written by Carita
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Do you have a good recipe for pumpkin pie you want to share?
Have you tried this?
Feel free to leave a comment.
