Sweet Pumpkin Pie


This pie was originally conceived in September 2010. When working on it, the filling was actually prepared by our (then) 2.5 years-old daughter.

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Ingredients for the pie base:

270 gr. flour
150 gr. cold butter
25 gr. sugar powder
A pinch of salt
6 tablespoons of ice-cold water (*)

Ingredients for the filling:

400 gr. pumpkin puree
10 gr. (small pack) of vanilla sugar (or 1/2 tsp vanilla essence)
7-8 tbsp sugar
4 eggs
1 full spoon of  starch
Juice of half a lemon
Orange peel from two oranges

Pie baking form – 28cm is diameter.

Pie Base:

Sift flour with salt and sugar powder. Cut the butter into small cubes. Mix them all together and with a knife create a formation similar to bread crumbs (this can be done inside a food processor using a blade attachment). Put the resulting crumbs into a bowl, add the water and stir the eventual dough (quickly). For the dough into a ball shape, wrap with kitchen cellophane wrap and put into the refrigerator for 30 minutes.

The Filling:

I did not weigh the pumpkin, therefore I can only talk about the amount of the resulting mash.

Cut the pumpkin into small pieces and cook in a covered pot over low heat until tender, about 30 minutes (without salt or sugar, you can add a tablespoon of water). Turn the resulting tender mass into a puree with a blender until smooth. Let the puree rest until it reaches room temperature.

Add all the remaining ingredients stirring them in until the sugar is dissolved completely and a uniform mass is obtained.

Splash the pie baking form with a bit of oil. Roll the dough to the size of the form, put in shape and cut off the edges. In order to avoid the possibility of liquids from the mash soaking into the basis, I baked the basis for 20 minutes (under weight) at 200C (392F).

Pour the filling at the baked foundation and cook for 30 additional minutes at 180C (356F). In the end, the filling should be have an “elastic” touch (you can see my fingerprint in the photo below, as I checked it ahead of time – be careful).

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Leave in the refrigerator for a night before consumption. Make an effort not to eat it all at once 🙂

*My way of making ice-cold water: pour room-temperature water into a cup and add some ice cubes from the freezer.

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