Ingredients

Filling

Pumpkin puree (from roasted pumpkin) - 420 grams / 2 cups
Heavy cream (33%) - 160 grams / 0.75 cup
Honey - 3 tablespoons
Eggs - 2
Cinnamon, nutmeg, ginger to taste
We recommend:

Instructions

Step 1

Crust Preparation

Mix the flour, salt, and cold butter. Crush the mixture until it reaches a crumb-like consistency, then add 1 egg yolk.
Knead the dough and place it in the refrigerator for 30 minutes.

Step 2

Baking the Crust

Spread the dough evenly along the bottom and sides of a baking pan with your hands. Poke the crust frequently with a fork.
Bake the crust in a preheated oven at 200°C (390°F) for 20 minutes.

Step 3

Prepare the Filling

Mix the pumpkin puree with two eggs. Add honey and spices to the mixture (at least one teaspoon each).
Then, add the heavy cream to the pumpkin mixture and mix thoroughly.

Step 4

Bake the Pie

Pour the filling onto the pre-baked crust and place the pie in the oven.
Bake at 180°C (350°F) for 45-50 minutes.

Servings

Once your pumpkin pie is baked to perfection, you have endless serving options! 🌟 **A dollop of whipped cream** on top is a classic touch that adds a light, creamy contrast to the spicy richness of the pumpkin filling. 🍦 Alternatively, a scoop of vanilla ice cream can take it to another level of indulgence.

If you're more of a minimalist, a light dusting of powdered sugar adds a beautiful touch without overpowering the flavor. 🍂 **For a more festive presentation**, sprinkle some crushed pecans or a drizzle of caramel sauce on top. This can turn your simple pie into a centerpiece dessert. 🎉

Another fun idea is to serve the pie with a **side of warm apple cider** 🍏 or a cup of spiced latte ☕. The warm, spiced drinks pair wonderfully with the fall flavors of the pie, making your serving experience even more memorable.

Equipment

Measuring Cups & Spoons

Precision is key in baking. Level off measurements for accuracy.

We recommend:

Variations

For those with dietary restrictions, don’t worry! This pumpkin pie can easily be **adapted to be gluten-free** and **vegan-friendly**! 💚

Gluten-Free Variation 🌾: Replace the regular flour in the crust with a gluten-free all-purpose flour blend. Follow the same steps to create your crumbly mix. Ensure your other ingredients like the baking powder and spices are gluten-free.

Vegan Variation 🌱: Instead of butter, use a vegan butter substitute like coconut oil or a plant-based margarine. For the filling, swap out the heavy cream for full-fat coconut milk. Replace the eggs with either **flaxseed eggs** (1 tablespoon ground flaxseed + 3 tablespoons water per egg) or a commercial egg replacer.

Both variations will still offer a delicious and satisfying pie, allowing everyone to enjoy this fall treat. 🎃

Faq

  • Why is my crust crumbly and not coming together?

    Ensure your butter is cold enough and properly distributed through the flour. If it's too dry, add a small amount of ice water, 1 tablespoon at a time, until the dough holds together.

  • Can I use canned pumpkin puree instead?

    Absolutely! Just make sure it's plain pumpkin puree and not pumpkin pie filling, which contains added spices and sugar.

  • Can I make the pie crust ahead of time?

    Yes, you can prepare the dough and refrigerate it for up to 2 days or freeze it for up to a month. Just ensure it comes back to a workable temperature before rolling out.

  • How can I avoid a soggy bottom crust?

    Pre-baking (or blind baking) the crust helps prevent a soggy bottom. Additionally, make sure your filling isn’t too watery.

  • What spices can I use if I don’t have cinnamon, nutmeg, and ginger?

    Feel free to experiment with allspice, cloves, or even pumpkin pie spice. Each of these spices contributes to that cozy, seasonal flavor.

  • Why did my filling crack after baking?

    Overbaking can lead to cracks in the filling. Keep an eye on your pie and remove it from the oven when the center is set but still slightly jiggly.

Nutrition facts

Classic American Pumpkin Pie
Recipe Yield:8 servings
Calories:Per serving
Calories (Min - Max):270 - 300
Total Fat:17g
Saturated Fat:10g
Protein:5g
Total Carbohydrate:27g
Total Sugars:14g