Fall Pumpkin Pie by blogger Victoria
Looking for sweet pumpkin recipes instead of savoury? Blogger Victoria has just the recipe for you – a recipe for her delicious pumpkin pie that you can bake yourself at home.
What is a pie?
For Americans, pies are sweet pastry tarts filled with cream and different fruits or nuts. The pastry is not particularly sweet and is normally unsweetened, but is deliciously crisp. In the US, pies are a popular dessert and variations are served up at different festivities such as Thanksgiving or Christmas.
Since we are currently in the middle of pumpkin season, blogger Victoria is here to help you to bake your own pumpkin pie at home.
Here’s what you’ll need for the pumpkin pie:
- 1 small hokkaido pumpkin
- 300g of flour
- 180g of cold butter in cubes
- 100ml ice water
- 3 eggs & 1 egg yolk
- 200ml cream
- 150g sugar
- 75g & 50g brown cane sugar
- 25g cornstarch
- 2 tsp Pumpkin Spice
Here’s how to prepare your pumpkin pie:
First things first, you’ll need your pumpkin spice! If you don’t have this at home, the good news is that you can make it really easily by yourself. Simply put 8 tsp of cinnamon, 4 tsp of ground ginger, 2 tsp of allspice, 2 tsp nutmeg and 2 tsp of ground cloves into a jar and mix well. You can store this spice mixture in a small jar of glass and not only use it for baking, but you can also stir some into some hot milk and enjoy a homemade Pumpkin Spiced Latte.
Now, back to the pie! The first step is to make the pumpkin puree, halve the pumpkin, hollow it out with a spoon and place the two halves cut surface down on a baking tray lined with baking paper. Then put the pumpkin into your preheated oven, and leave it to cook at 175 ° C for about 70 minutes. Once it’s ready, take it out and let the pumpkin cool down, then you can start scooping out the soft pumpkin puree.
For the pastry, place the cubes of butter, flour and 50g of cane sugar in a bowl and mash it all together with two forks or a potato masher. Gradually add the ice cold water and knead the ingredients together to form a lump. You should be careful while kneading, only do so until all the ingredients stick together well, since pastry doesn’t work well when it’s too warm. Wrap the pastry in some plastic wrap and put into the fridge for 20 minutes.
In the meantime, you can start preparing the filling for the pumpkin pie. Whisk the eggs and sugar in a mixing bowl and then add the pumpkin puree. Stir in the cream, pumpkin spice and corn flour – and there you have it!
Now you can roll out your pastry and use it to line your baking tin, then add your filling. You can make your pumpkin pie especially pretty by using any extra pastry to cut out leaves or other decorative shapes. Alternatively, you can also put strips of pastry over the top of your pie to create a lattice. Brush the pastry and decorative leaves with some whisked up egg yolk and bake the pie for 60 minutes in a preheated oven at 170 ° C on the middle shelf.
Now all that’s left to do is celebrate the autumn with this delicious pumpkin pie!
About Victoria's Little Secrets is a place where Victoria shares her passion for everything that makes life more beautiful: From great beauty products, to delicious cake and newly discovered recipes. Victoria loves to share her enthusiasm for the beautiful things in life and loves inspiring others. She's always looking for new beauty highlights, new cafés and inspiration for new pastries.