When pumpkin season comes in the fall and you are short of ideas on how to use them, you should try to bake this great sweet pie. Pumpkin pie is often baked for Thanksgiving Day, a holiday celebrated in the US on the last Thursday in November.

 

 

 

Ingredients for the cake:

 

For the dough:

 

120 g flour

½ teaspoon salt

56 g unsalted butter, cold and cubed.

2 tablespoons skimmed milk

1 tablespoon maple syrup

½ teaspoon apple cider vinegar

15-30 ml cold water

 

For the filling:

 

425 g pumpkin puree (homemade or purchased)

245 ml milk

2 tablespoons flour

2 eggs

2 tablespoons maple syrup

½ teaspoon cinnamon

½ teaspoon ginger

½ teaspoon nutmeg

1 pinch black pepper

200 g sugar

15 g softened butter

 

 

Kitchen tools used in this recipe: springform baking pan Ø 26 cm BUY HERE.

 

 

Instructions for the dough to make the Sweet Pumpkin Pie:

 

First put the flour and salt in a bowl. Add the butter cut into pieces. Mix with fingers properly to get a crumbly texture. Mix the milk and maple syrup and add it to the mixture. Pour the vinegar with a tablespoon of water into a bowl and add the flour-butter mixture. Stir well until everything is mixed. Add water slowly until a lump is formed. Then let the dough rest in a fridge for half an hour.

 

 

Instructions for the filling:

 

In the meantime, prepare the filling. Mix the pumpkin puree, butter, flour and sugar. Pour the milk over it. 

Then add the spices, maple syrup, vanilla and beaten eggs.

 

 

Baking: 

 

Preheat the oven to 190 °C and grease a 26 cm baking pan. 

Roll out the dough, fit it into the baking pan and prick the bottom with a fork. Then blind bake for 20 minutes (line the dough with a baking paper and weigh down dried beans).  After the 20 minutes remove the baking paper and continue baking for about 10 minutes.

 

Take out the baked cake and spread the filling on it. Lower the oven temperature to 180 °C. Bake the cake for another 35-40 minutes, until the center is slightly jiggly. Let the pie cool to room temperature and then refrigerate for 8 hours or overnight.

The resting time is important so the flavors could blend. 

 

Tip: If you can't find pumpkin puree in a store, you can prepare it by yourself.

 

500 g pumpkin, cut into cubes 

Water

 

Cook the pumpkin in the water. Drain the cooked pumpkin and mash it with a fork.