Make your own pumpkin pie and pumpkin pie: recipes for an autumn dessert

Soul food for gray autumn days. It works great with classics like pumpkin pie and pumpkin pie. Rain becomes a minor issue with this recipe.

North Rhine-Westphalia – As the weather gets colder outside, our bodies crave sweets more. Luckily, we don’t have to wait for Christmas and cookie season, because fall also has a lot to offer when it comes to desserts. Right foreground: pumpkin pie.

plant pumpkin
Scientific name Cucurbita
family cucurbits
Typical varieties Musk, Hokkaido, Butternut, Giant Pumpkin, etc.

Pumpkin pie and pumpkin pie: sweet treats for autumn

What, the vegetables in the cake don’t work? Oh but! If you look at the US, it’s quickly clear that it fits – and, in fact, quite well. Pumpkin pie has long been a traditional part of fall cooking in America. Whether it’s Halloween or Thanksgiving, pumpkin pie is a must.

Anyone who knows pumpkin as a soup or side dish is clearly missing something. So that it doesn’t have to be like that anymore, we will tell you the recipe for a delicious pumpkin pie – also in a vegan version.

Pumpkin Pie Recipe: Pumpkin puree made delicious cake easy

Pumpkin puree is the central component of pumpkin pie. In the US you can usually buy it ready-made in a box, but in Germany it has rarely been found in supermarkets until now. However, you can make Hokkaido pumpkin puree in no time.

Simply cut the pumpkin into small pieces and bake in the oven until soft. Then puree the pumpkin. If you use Hokkaido, you can leave the skin on, which gives the pumpkin puree a nice orange color.

Pumpkin Pie: You need these ingredients for a delicious fall recipe

These ingredients are included in the pumpkin pie dough:

  • 300 grams of wheat flour
  • 200 grams of butter (chilled)
  • 100 grams of sugar cane
  • 1 egg yolk
  • 1 teaspoon of baking powder
  • 1 pinch of salt

For a vegan version of shortcrust pastry, simply leave out the butter and eggs and replace the two ingredients with 125g solid coconut oil and a little water.

Bake your own pumpkin pie: This goes in the filling

For the pumpkin filling you will need:

  • 700 grams pumpkin puree (ideally Hokkaido or butternut squash, alternatively ready-made pumpkin puree)
  • 150 grams of sugar cane
  • 1 package of cream cheese
  • 3 eggs
  • Spices: 1 tsp cinnamon powder, 1 tsp ginger powder, 1 pinch clove powder, a little nutmeg and 1 pinch salt

People who avoid animal products can replace cream cheese with a plant-based alternative, such as soy. Another option is to add a tablespoon or two of cornstarch and about 400 milliliters of herbal liquor to the pumpkin puree. Eggs also get old.

Delicious Pumpkin Pie Recipe: Here’s how a fall recipe works

If you have all the ingredients and a springform pan, you’re good to go. It is better to start with short dough. Knead all the ingredients into a smooth dough. Then the dough is wrapped in cling film and rested in the refrigerator for about 15 minutes.

You can use the time to prepare the pumpkin filling. Again, all the ingredients of the recipe are simply mixed and set aside. Then you can take the dough out of the refrigerator again, roll it and put it in a spring form.

To prevent the dough from sticking to the mold, it must first be rubbed with oil and dusted with flour. After that, the autumn delicacy can almost go to the oven. But first you have to put the pumpkin mixture on the dough and spread it evenly (more life hacks at

Recipe for pumpkin pie: sweet charm on gray autumn days

Then it’s time to put the pumpkin pie in the oven and wait. The cake should be baked in the oven at 175 degrees for about 60-70 minutes. When the cake is ready, you leave it to cool for about 15 minutes and then you can climb into cake heaven.

Pumpkin pie looks even better with a sprinkle of cinnamon or powdered sugar. Whipped cream, vanilla ice cream or whipped cream also go well with the fall dessert. Pure enjoyment!

It’s not just delicious as a soup: Pumpkin is also delicious in a cake!

© Sebastian Kahnert/dpa

Instead of pumpkin pie: A recipe for a delicious pumpkin pie

But it doesn’t always have to be a classic from the US, pumpkin can also be beautifully processed into a sponge cake. Because the natural sweetness of the autumn classic is perfect for any baking dish. Together with cinnamon and nuts, low-calorie vegetables become a sweet moment that no autumn blue in the world can resist. We’ll show you how.

For this easy pumpkin pie recipe you will need:

  • 400 grams of Hokkaido
  • 100 grams of chopped almonds
  • 250 grams of flour
  • 2 teaspoons of baking soda
  • 3 eggs
  • 240 grams of sugar
  • 120 grams of softened butter
  • 1 packet of vanilla sugar
  • Alternatively: cinnamon, walnuts or hazelnuts, raisins

If you want to make a vegan version of pumpkin pie, use vegetable margarine instead of butter. In the cake, eggs can be replaced with bananas or apples.

Baking pumpkin pie in the fall: this is how the pie works

This is done like this:

  • Peel the pumpkin and grate it with the peel.
  • Put the eggs, sugar, vanilla sugar and butter in a bowl and beat until foamy.
  • Fold the pumpkin crumbs and almond flour mixture into the mixture.
  • Pour the dough into a greased and floured form (a loaf pan or round dish) and bake at 180 degrees for 60-70 minutes.
  • Hint: You can use other nuts instead of almonds. Raisins also go well in a pumpkin pie recipe. A pinch of cinnamon, ginger spice or nutmeg doesn’t hurt either. There is practically no limit to the options.
  • Note: You can add pumpkin puree to the dough instead of grated pumpkin. Then you need to use one egg less for the dough.

Gray autumn days can really come with these recipes. However, pumpkin pie and pumpkin pie can also be enjoyed beautifully in the golden fall weather. If you still don’t have enough pumpkin, just make yourself a Pumpkin Spice Latte. Hmmm delicious. Despite the rain, autumn has its beautiful side, right?

List of rubrics: © Alexander Heinl, Jens Büttner/dpa, collage:

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