Pumpkin Pie
Classic American pumpkin pie with a buttery shortcrust and warmly spiced, silky filling—perfectly creamy and fragrant.
Equipment
Ingredients
Crust
flour (cold)
130 g
butter (cold)
60 g
powdered sugar
5 g
salt
1 pinch
water (cold)
60 g
Filling
pumpkin puree
400 g
granulated sugar
70 g
brown sugar
70 g
egg
2 piece
pumpkin pie spice
2 tsp
heavy cream
200 g
Instructions
Make the pie crust
Combine flour and cold butter until crumbly, then add sugar, salt, and cold water to form a dough.
Chill the dough
Wrap the dough and refrigerate for at least 40 minutes.
Prepare the filling
Whisk together pumpkin puree, both sugars, eggs, pumpkin pie spice, and heavy cream until smooth.
Roll out the crust
Roll the chilled dough to 2.5–3 mm thickness and line a greased and floured 21 cm pie pan.
Assemble the pie
Crimp the edges, prick the base with a fork, and pour in the filling.
Bake the pie
Bake in a preheated static oven at 170°C for 50–60 minutes until the filling is set.
Cool and chill
Allow the pie to cool completely, then refrigerate for at least 4 hours or overnight.
Serve
Remove from the pan and top with whipped cream and a dusting of cinnamon.
Original recipe
Storage
Store covered in the refrigerator. For longer storage, wrap tightly and freeze.
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