Pumpkin pie

Pumpkin pie


Fall has finally arrived with its gorgeous colours outside and finally a temperature that allows you to tuck yourself under a blanket on the couch with a nice cup of tea watching Netflix or listening to good music like I’m doing while writing this post (I never though that Green Day would inspire me so much to write an introduction :)…).



And autumn also means that Halloween is coming !!!!!! I still have no idea of what I am going to bake this year but while browsing on Pinterest for Halloween decoration ideas, I often found Pumpkin Pies recipes so I decided to make one.


If you don’t like vegetables, this recipe will make you change your mind. Ok, you will taste the pumpkin taste but the sweetness and the spices will help. This recipe is inspired but Herve cuisine‘s but I put less sugar in the dough and in the pumpkin filling because the pumpkin itself is already sweetening the pie enough and I didn’t want the sugar to hide the spices flavour.





Dough :

  • 250 g of flour
  • 125 g of soft butter (take it out of the fridge few hours before or warm it up in the microwave but do not make it melt)
  • 1 tbs of sugar
  • 1 tsp of gingerbread spices (I used a mix of cinnamon, ginger, pepper and cloves)
  • a pinch of salt
  • 1 egg yolk
  • 50 ml of water


Pumpkin filling :


  • 50 g of brown sugar
  • 50 g of white sugar
  • 1 tbs of maizena
  • 1 tbs of gingerbread spices (the same you used for the dough)
  • 250ml of lukewarm milk
  • 3 eggs 
  • 500 g of steam cooked pumpkin (1 kg of raw pumpkin gives 500 g of cooked pumpkin)
  • a pinch of salt



Start with the dough.


Mix all the flour, sugar, spices and salt together in a bowl. Add the soft butter and incorporate it with your fingers until you get a crumbly mix (almost like sand).

Add the egg yolk and the water and make a ball without working the dough too much.


Using a pastry roll, flatten the dough on a sheet of baking paper until it is about 3 mm thick. Transfer the dough in a pie mould previously greased. Cut the excess of dough on the edges.

Make some holes in the pie with a fork. Put in the fridge. 




Now you can prepare the pumpkin mix. You can also start pre-heating the oven at 230˚C. 


Warm up the milk in a pan or in the microwave. Whisk the eggs quickly with a fork in a small bowl. 

If you see lumps or strings in the cooked pumpkin, mix it few seconds with a standing mixer. 


In a big bowl, mix together the 2 sugars, the maizena, the spices and the salt. Add the pumpkin. 




Mix the milk and the eggs together and add it to the pumpkin preparation. Mix well with a whisk or a spatula. It will be quite liquid but that’s normal. 




Take the dough out of the fridge and pour the pumpkin preparation on it. 




Cook it 5 min at 230˚C then lower the temperature at 180˚C and leave it cook for about 40 min. The dough should be brown on the sides. 


Leave it cool down at room temperature before putting it in the fridge. The pie definitely tastes better if you eat it the day after so be patient ! 



Bon appétit ! 

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