Pumpkin Pie

1. 1 Pumpkin≈ $2.80 per kg 120 g
2. 2 Wheat flour 30 g
3. 3 Butterpack 180 g ≈ $1.60 18 g
4. 4 Eggspack 10 pcs ≈ $1.89 0.4 pcs
5. 5 Sugar 18 g
6. 6 Cream 10%pack 500 ml ≈ $2.40 25 ml
7. 7 Cinnamon to taste
8. 8 Nutmeg to taste
9. 9 Ground ginger to taste
10. 10 Salt to taste

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. For the crust: Cut cold butter³ into crumbs with flour and a pinch of salt, then mix in 1–2 tablespoons of ice water until it just comes together. Shape into a ball, wrap in plastic, and chill for 30 minutes.

2. For the filling: Peel and cube pumpkin¹ (3 cm pieces), then roast at 200°C (400°F) for 25 minutes until tender (or steam until soft). Blend into a smooth purée.

3. Whisk eggs⁴, sugar, cream⁶, cinnamon, nutmeg, and ginger into the purée until fully combined.

4. Roll out the chilled dough into a 3 mm-thick circle, fit into a 24 cm (9.5 in) pie dish with a 3 cm (1.2 in) rim, and prick all over with a fork. Blind-bake at 190°C (375°F) for 12 minutes.

5. Pour in the filling, spreading evenly, then bake at 180°C (350°F) for 40–45 minutes until the edges are set and the center just jiggles.

6. Cool completely, then refrigerate for 2 hours to set the filling. Serve with whipped cream⁶.