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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.
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Ingredients
- 1/4 cup butter
- salt
- 1½ tbsp sugar
- 3 tbsp milk
- 1 cup+2tbsp flour
- 1/2 cup boiled pumpkin
- 1 tbsp sugar
- 2 beaten eggs
- 5 tbsp whipping cream
- powdered sugar
Instructions
- 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.
Nutrition
Serving: 100g | Calories: 232kcal | Carbohydrates: 24.7g | Protein: 4.6g | Fat: 13.2g
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