Pumpkin pie
A traditional and very popular dessert in North America (USA and Canada), this pumpkin pie is perfect for autumn. Discover the spicy flavors and distinctive taste that make pumpkin pie such a unique dessert.
-
Preparation 35 min
-
Baking 40 min
-
Servings 6
-
Level Débutant
Ingredients
Shortcrust pastry
Pie filling
Rate this recipe
Your feedback is important as it allows us to improve and make the recipes even better.
Ustensils
Affiliate links
Note
During cooking, the cloves will rise. Remember to remove them, or warn your guests not to bite them!
Preparation steps
Shortcrust pastry
Pie filling
Assembly
- Baking information
-
Temperature180°C
-
Heat rotary
-
Baking time 40 min
-
Your comments
Pumpkin pie
A traditional and very popular dessert in North America (USA and Canada), this pumpkin pie is perfect for autumn. Discover the spicy flavors and distinctive taste that make pumpkin pie such a unique dessert.
Note
During cooking, the cloves will rise. Remember to remove them, or warn your guests not to bite them!
Ingredients
Shortcrust pastry
- Flour : 250 grams
- Unsalted butter : 120 grams
- Poudre de noisettes : 50 grams
- Water : 6 centiliters
- Cane sugar : 2 tablespoons
Pie filling
- Pumpkin flesh : 500 grams
- Cane sugar : 100 grams
- Milk : 100 centiliters
- Whipping cream 30% : 100 milliliters
- Eggs : 3
- Clove : 3
- Cinnamon (Powder) : 1 pinch
- Nutmeg (Powder) : 1 pinch
Preparation steps
Shortcrust pastry
-
Mix the flour, hazelnut powder and cane sugar in a bowl.
-
Mix in the butter.
-
Then gradually add the water.
-
Finally, shape into a ball. The dough should be smooth and homogenous.
Place in the fridge.
Pie filling
-
Place the peeled, chopped and seeded pumpkin in a pot of boiling water.
Cook for around 20 minutes. -
When the pieces have melted and the tip of a knife can easily be inserted, drain and blend to obtain a smooth purée.
-
In a bowl, combine the pumpkin purée and eggs with the cream and milk.
-
Then add the sugar.
-
Finally, the spices.
Assembly
-
Roll out the pastry and place in the bottom of the tin.
-
Pour in the tart mixture and fold over the edges of the pastry.
Bake at 180 degrees Celsius for 40 minutes.
Cool before serving. - Temperature: 180°C
- Heat: rotary
- Baking time: 40 min