Recipes
Pumpkin Pie

Pumpkin Pie | Recipe

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Pumpkin Pie | Recipe

Name: Pumpkin Pie
Cook time: 30 min
Yield: 12 Personen
Ingredients: 120 g flour; 125 g butter, cold; 2 tbsp milk; 2 tbsp raw cane sugar; 1 tsp salt; 2 pinches Pumpkin Pie Spice; 600 g pumpkin puree; 150 g sugar; 3 tbsp maple syrup; 3 eggs; 250 ml whipping cream; 150 ml milk; 1 lemon; 250 ml whipping cream; 1 handful pecans; 2 pinches Pumpkin Pie Spice

Nils – Head Chef

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Cooking Time:

30 min

Rising / Brew Time:

30 min

Baking Time:

45 min

Difficulty:

Medium

Servings

Ingredients

For the dough:
120 g

flour
125 g

butter, cold
2 tbsp

milk
2 tbsp

raw cane sugar
1 tsp

salt
2 pinches

Pumpkin Pie Spice
For the filling:
600 g

pumpkin puree
150 g

sugar
3 tbsp

maple syrup
3

eggs
250 ml

whipping cream
150 ml

milk
1

lemon
2 pinches

Pumpkin Pie Spice
For the topping:
250 ml

whipping cream
1 handful

pecans

Method

For the dough, knead all the ingredients plus 2 pinches of Pumpkin Pie Spice in a bowl with a hand mixer until smooth. Wrap the dough in cling film and chill in the fridge for 30 minutes.

For the filling, whisk all the ingredients plus 2 pinches of Pumpkin Pie Spice together thoroughly. Halve the lemon, squeeze it and add the juice to the filling.

Preheat the oven to 170°C (top/bottom heat).

Grease a tart tin (25 cm Ø) with butter.

Roll out the dough to a thickness of about 3 mm on a floured work surface. Line the tart tin with it and press down lightly on the edges. Pour in the filling and bake the tart in the oven for 40–45 minutes, remove and leave to cool completely.

For the topping, whip the cream until stiff and roughly chop the pecans. Decorate the cake with the cream and top with the pecans.

Nutritional information: (Per serving)

Calories
355 kcal

Carbohydrates
30 g

Protein
4.8 g

Fat
24 g

Method

For the dough, knead all the ingredients plus 2 pinches of Pumpkin Pie Spice in a bowl with a hand mixer until smooth. Wrap the dough in cling film and chill in the fridge for 30 minutes.

For the filling, whisk all the ingredients plus 2 pinches of Pumpkin Pie Spice together thoroughly. Halve the lemon, squeeze it and add the juice to the filling.

Preheat the oven to 170°C (top/bottom heat).

Grease a tart tin (25 cm Ø) with butter.

For the topping, whip the cream until stiff and roughly chop the pecans. Decorate the cake with the cream and top with the pecans.

Nutritional information: (Per serving)

Calories
355 kcal

Carbohydrates
30 g

Protein
4.8 g

Fat
24 g

Pumpkin pie

Pumpkin pie is the reason we look forward to autumn every year. This creamy tart will make you and all your guests happy, and it’s perfect to make ahead and bring along to birthdays or coffee dates. And to make it even more decadent and delicious, we top our pumpkin pie with whipped cream and pecans. Don’t worry about the spices – with our Pumpkin Pie Spice, every autumn dish is spiced to perfection.

Autumn recipes

You can find all our autumn recipes with pumpkin and more in our autumn recipe collection. How about a pumpkin risotto or some pumpkin lasagne? For more American recipes, check out our American recipe collection, packed with stateside inspiration! Grilled cheese, anyone?