Pumpkin Pie Recipe

Pumpkin pie is a true autumn dessert—with flaky chilled pastry, a creamy filling of pumpkin, egg, and cream, baked in the oven until golden and aromatic. Perfect with a cup of hot tea or coffee. Creamy, spiced, and perfectly sweet, this classic dessert is a true taste of fall. Whether it’s for a cozy weekend gathering or simply because you’re craving something seasonal and delicious, pumpkin pie never disappoints.

• This amount of ingredients is for a 24 cm pan.
• Remove the butter from the refrigerator in advance and leave it at room temperature for 1 hour to soften. Place the softened butter in a bowl, add the granulated sugar and salt, and mix well.
• Pour the milk at room temperature into the butter mixture and stir.
• Add the sifted flour and mix. Knead the dough with your hands, wrap it in plastic wrap, and refrigerate for at least 1 hour.
• While the dough is cooling, prepare the pumpkin filling. Put the cooked pumpkin and sugar in a bowl and mix well.
• Then add the beaten egg and mix well. Pour in the whipped cream and mix. The pumpkin filling is ready.
• Remove the chilled dough and roll it out into a circle with a diameter 5 cm larger than that of the pie tin.
• Place the rolled-out dough in the pie pan and press down with your hands. Remove any excess dough. Prick the dough with a fork in several places.
• Pour the pumpkin filling into the dough pan.
• Place in an oven preheated to 185°C and bake for approximately 35 minutes.
• Allow the pie to cool, sprinkle with powdered sugar, and serve.