The fall classic is such an easy success

Fall is pumpkin time! If there’s one thing we love more than a hearty, creamy pumpkin soup, it’s a side of pumpkin pie. The American classic is also very popular with us and is the perfect recipe for cold holidays or cozy autumn weekends. Because our pumpkin cake recipe is the perfect opportunity to bring tastier pumpkin to the table and wrap the apartment with the pleasant aroma of buttery dough, cinnamon and nutmeg!

Our pumpkin pie recipe is a true classic that can be easily modified in just a few simple steps. So you can use vegan, gluten-free or healthier alternatives, sugar substitutes and less or more spices. The choice of pumpkin is also up to you: for the pie, we prefer to use Hokkaido, which does not even need to be peeled and is easy to care for. The orange skin of the Hokkaido pumpkin makes the cake bright orange. Butter, nutmeg or crumbs from Halloween pumpkins are also perfect and delicious here too, just make your cake look browner in the end.

Let’s go, it’s pie time!

Ingredients: This is what you need

Preparation and equipment:

  • chilled pumpkin puree, see tip 1 below recipe
  • 20 or 22 cm round baking dish, see tip 2 below the recipe

For the pie:

  • 160 grams of wheat flour
  • 1/2 teaspoon of salt
  • 110 g butter, cold
  • 3-4 tablespoons of cold water

For filling:

  • 500ml pumpkin puree (about 180g peeled, seeded Hokkaido, see below)
  • 2 eggs, beaten
  • 350 ml of cream or half and half
  • 200 grams of brown sugar
  • 1/2 teaspoon of salt
  • 1/2 teaspoon cinnamon (see tip 4 below recipe)
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg

Preparation (about 1 hour):

  1. Preheat the oven to 200 degrees (180 degrees fan oven).
  2. Make the pie crust: Combine the flour and salt and quickly rub the butter into the mixture with your fingers until it crumbles (you can also use a food processor with a kneading attachment). Do not knead! Now add 3-4 tablespoons of cold water one after the other and knead until a homogeneous mass is obtained. The dough should be moist enough to hold its shape.
  3. Form the dough into a ball with floured hands and roll it out on a floured surface until it is about 3mm thick. Place your inverted baking pan on top of the dough and use a sharp knife to cut about 4 cm from the edge. Roll the dough neatly and place it in the center of your greased baking pan. Now you can open it slowly, put it down and press the edges.
  4. Put the pumpkin puree, cream, eggs, sugar, salt and spices in a large bowl and mix vigorously with a hand mixer (or stand mixer) until a homogeneous mass is obtained. Pour into your baking dish and bake the pumpkin pie for 40 minutes or until a knife inserted into the edge of the mixture (about 3cm is enough) comes out clean.
  5. Now comes the hardest part: let the cake cool for at least 2 hours before cutting. Of course, it can be eaten faster, but the filling is still runny, so your sliced ​​cake is not attractive.

5 tips for the perfect pumpkin pie

#1 Make your own pumpkin puree

In the US, people like to use canned pumpkin puree because it’s faster and a pantry staple. It is not only difficult or more expensive to buy fresh pumpkin with us. Gourmets and hobby bakers all over the world swear by homemade mash because it tastes better. It’s very easy:

  • Cooking pumpkin in the microwave: Wash the hokkaido, cut in half and remove the seeds (keep in the oven to roast if needed!). Cut the pumpkin into large pieces and cook in the microwave, tightly covered with a spoonful of water, for about 15 minutes at 600 watts, stirring carefully halfway through.
  • Cook pumpkin: It lasts the longest, but brings an incomparable fragrance. Wash the pumpkin, cut it into large pieces and brush it with a little oil (alternatively cover it) and bake it in the oven at 200 degrees for about 40 minutes.
  • Steaming/cooking pumpkin: Cut the pumpkin into small pieces and cook in a little water for about 20-30 minutes or steam for about 30 minutes with a steam attachment until all the pieces are soft.

Once prepared, you can easily use cooled pumpkin skins with soft-skinned varieties such as soybeans or Hokkaido.

Delicious with a slice of pumpkin pie: A pumpkin spice latte is so easy with sorbet.

Monin Pumpkin Spice (Hot Pumpkin) Syrup 0.7 liter
Monin Pumpkin Spice (Hot Pumpkin) Syrup 0.7 liter

The price may be higher now. Price as of 10.11.2022 06:27

#2 The pie base is everything

Invest in a good baking pan. Silicone molds are practical and easy to clean, but the delicate base of the pumpkin pie can break more easily when removed from the oven or removed. We love KitchenCraft’s nostalgic ceramic pie dish, but we’ve had good experiences with a classic borosilicate casserole dish, like this baking dish from Arcuisine (both Amazon). As you can see, we love our pumpkin pie!

This form is especially lovely with the decoration:

Laura Ashley Pie Set with Multicolored Rooster Funnel
Laura Ashley Pie Set with Multicolored Rooster Funnel

The price may be higher now. Price as of 10.11.2022 12:23

#3 Make your own Pumpkin Pie Seasoning

You can buy ready-made spicy mixture from us, we prepare it ourselves according to our recipe. Pumpkin Pie Spice also tastes heavenly in hot chocolate, latte macchiato, fall apple pie, and anywhere you want to use cinnamon. If you’re baking especially for your kids, we recommend organic Ceylon cinnamon for real flavor and tested harmless ingredients, such as tree of life (Amazon). Less expensive cassia cinnamon contains coumarin of concern.

If you need to be fast:

Simply Spices Pumpkin Pie Spice (40g)
Simply Spices Pumpkin Pie Spice (40g)

The price may be higher now. Price as of 10.11.2022 19:51

#4 Heat protection for the ring

The overhanging edge of the pie usually cooks faster than the rest of the pie and can get very brown quickly. Our tip: after 20 minutes of cooking, cover with aluminum foil to prevent burning. If you bake regularly and/or aren’t a fan of aluminum foil, you can also get a pie shield like Mrs. Anderson’s Pie Crust Protective Shield (Amazon).

#5 Pumpkin pie decoration as a grand finale

We have a classic and rustic pumpkin pie topped with a good dollop of whipped cream. Vanilla ice cream is also good if you preheat the pie a little. For Halloween, you can drizzle dark chocolate over the spider web, and for the holidays, you can use the leftover dough to shape leaves, acorns, or little hearts and bake them. If you like it really pretty, dust the cake with edible gold spray, such as Metallic Food Paint from Rainbow Dust (Amazon).

Another fall and Thanksgiving classic that’s spilling over onto us now: Black Friday. We’ll show you how to find the real deals:

Pippi & Co: How well do you know classic children’s books?

Image credit: Getty Images/bhofack2

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