Pumpkin Pie
A rustic open-faced pie with velvety spiced pumpkin filling—cinnamon, nutmeg, and ginger. The star dessert of Halloween and Thanksgiving; serves eight.
- Time
- 4 h 30 min
- Serving
- 402 kcal
- Ingredients
- ≈ $0.69
- Protein
- 8 g
Ingredients
- 1 Pumpkinpack 1 kg ≈ $2.80 120 g
- 2 Wheat flour 30 g
- 3 Butterpack 180 g ≈ $1.58 18 g
- 4 Eggspack 10 pcs ≈ $1.93 0.4 pcs
- 5 Sugar 18 g
- 6 Cream 10%pack 500 ml ≈ $2.40 25 ml
- 7 Cinnamon to taste
- 8 Nutmeg to taste
- 9 Ground ginger to taste
- 10 Salt to taste
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Dough: 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; wrap in plastic and chill for 30 minutes.
Filling: Peel and cube pumpkin1 (3 cm pieces), then roast at 200 °C (400 °F) for 25 minutes until tender (or steam). Blend until smooth.
Whisk eggs4, sugar, cream6, cinnamon, nutmeg, and ginger into the pumpkin1 purée until fully combined.
Roll out the dough into a 3 mm-thick circle, fit into a 24 cm (9-inch) deep-dish pan, and prick with a fork. Blind-bake at 190 °C (375 °F) for 12 minutes.
Pour in the filling, spreading evenly. Bake at 180 °C (350 °F) for 40–45 minutes: edges set, center still jiggles slightly.
Cool completely, then refrigerate for 2 hours—filling will firm up. Serve with whipped cream6.
Tips
- Why it works
- Roast the pumpkin first to soften it. Blending raw cubes makes the filling watery and hard to thicken properly. Aim for tender but not mushy texture.
- Substitutions
- Use sweet potato (120g) instead of pumpkin. Roast longer (30 mins) for similar texture. Replace whipped cream with yogurt if preferred.
- Common mistakes
- Overbaking makes the filling crack and sink; check when the center jiggles slightly and edges are set. Underbaking leaves it too soft and runny.
- Storing and reheating
- Eats best fresh but keeps 3 days in the fridge. Reheat slices at 160°C (325°F) for 10 minutes until warm; freezes poorly. Filling turns grainy.
- Serve with
- Pair with a scoop of vanilla ice cream for Thanksgiving dinner or as a Halloween treat with caramel sauce.
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