Recipe for homemade pumpkin pie
Pumpkin pie! There is hardly anything as American as pumpkin pie – except perhaps a freshly baked apple pie, that is, apple pie.
Late summer and autumn mean pumpkin season, and when we received a HUGE Halloween pumpkin from my parents, I knew it was time to experiment!
Halloween pumpkins are not known for being the best eating pumpkins, so I knew the result wouldn’t be QUITE as delicious as if I used a hokkaido pumpkin, but never mind! Challenge accepted 🙂
My husband made, among other things, these crispy pickled pumpkins and a super creamy pumpkin puree with roasted pumpkins, which we have used for all kinds of fantastic things! Just look at this black Halloween burger.
Of course, it was also obvious to use some of the pumpkin puree for a genuine pumpkin pie.
I served it with a bit of whipped cream and crispy candied pecans. The latter gives a wonderful contrast to the pie, as the whole dessert gets a little extra “crunch.” I haven’t pictured the candied pecans, but you still get the recipe for them included! 😉
Pumpkin Pie Recipe
Equipment
- Kitchen Scale
- Bowl
- Knife
- Cutting Board
- Pie Pan
- Oven
- Whisk
- Hob
- Frying Pan
Ingredients
Pie Crust
- 240 gram Wheat Flour
- 150 gram Butter
- 100 gram Sugar
- 1 Egg
- 15 gram Water
- Chickpeas dried, for blind baking
Pie Filling
- 3 Egg
- 27 gram Brown sugar
- 1 can Condensed milk
- 750 gram Pumpkin Puree find link to the recipe in the instructions
- 2 gram Cinnamon
- 2 gram Ground ginger
- 1 gram Cardamom
- 1 gram Nutmeg
- All Spice a little sprinkle
- Salt a little sprinkle
Candied pecans
- 35 gram Pecans
- 10 gram Light syrup
- 10 gram Butter
- 10 gram Brown sugar
Instructions
Pie Crust
- Start by taking the butter out of the refrigerator about 30 minutes beforehand so it isn’t completely cold when you begin.
- Pour the flour into a bowl.
- Cut the butter into smaller pieces.
- Add it to the bowl with the flour.
- Add sugar and stir it around with a spoon.
- Add water and crack the egg into the bowl – mix everything together and form the dough.
- Grease a pie dish of about Ø 24 centimeters.
- Place the pie dough into the dish and press it well into the edges.
- Place a piece of baking paper on top of the pie dough and fill the dish with the dried chickpeas. This is called “blind baking” and prevents the pie crust from cracking during baking.
- Preheat the oven to 175 degrees Celsius (347 degrees Fahrenheit) (conventional).
- Place the pie crust in the preheated oven and bake it for 15 minutes.
- Take the pie crust out of the oven and let the chickpeas remain in the dish while the crust cools. Do not remove the crust from the pie dish.
- Whisk the eggs frothy with the brown sugar.
- Then add the condensed milk and the homemade pumpkin puree. You can also easily buy a ready-made pumpkin puree in the supermarket.
- Add cinnamon, ginger, cardamom, nutmeg, allspice, and salt.
- Whisk everything together into a homogeneous mixture.
- Pour the chickpeas out of the pie dish and remove the baking paper. Let
- Pour the pumpkin filling into the pie crust that remains in the pie dish.
- Bake the pumpkin pie in a preheated oven at 175 degrees Celsius (347 degrees Fahrenheit) (fan) for about 40 minutes. Meanwhile, make the candied pecans.
- Take the fully baked pumpkin pie out of the oven and let it cool completely before freeing it from the pie dish.
- Place a frying pan on the stove.
- Add syrup, butter, and brown sugar to the pan.
- Turn the stove to medium-high heat.
- Let it heat up and melt while stirring with a spoon.
- Pour the pecans into the melted mixture and immediately reduce to medium heat.
- Continue to stir regularly for the next 10 minutes.
- Then turn off the stove and transfer the candied pecans to a plate to cool.
- Chop the pecans slightly with a knife once they have cooled.
- Release the cooled pumpkin pie from the pie dish.
- Cut it into slices.
- Use a piping bag to pipe whipped cream onto each piece of pumpkin pie. It looks a bit more presentable than just slapping it on top or beside the pie, he he. I whipped the cream from 2 deciliters of heavy cream.
- Sprinkle the crunchy candied pecans on top and serve.
