Creamy pumpkin pie
What does it include?
Ingredients
- 750 g pumpkin, peeled and cut into cubes
- 350 g shortcrust pastry
- Extra flour to flour the surface
- 140 g powdered sugar
- ½ teaspoon salt
- ½ teaspoon nutmeg
- 5 ml cinnamon powder
- 2 beaten eggs
- 25 g melted butter
- 175g milk
- 15 ml icing sugar to decorate
How to prepare it step by step?
Preparation
- Place the pumpkin cubes in a large saucepan, cover with water, and simmer until tender, about 15-20 minutes. Drain and mash until smooth.
- Preheat the oven to 180°C. Lightly flour the surface and roll out the shortcrust pastry to line a 22cm tart tin. Chill for 15 minutes.
- In a bowl, whisk together the powdered sugar, salt, nutmeg, and cinnamon. Add the beaten eggs, melted butter, and milk to the pumpkin puree, mixing until smooth.
- Pour the filling over the chilled dough base. Bake at 220°C for 10 minutes, then reduce the temperature to 180°C and continue baking for 35-40 minutes until the filling is firm and set.
- Let the pie cool before decorating with icing sugar and serving.
Full description
Indulge in this soft and aromatic pumpkin pie, featuring a velvety and subtly spicy filling that captures the essence of autumn. The blend of pumpkin, nutmeg, and cinnamon creates a symphony of flavors, while the creamy texture is a delight to the senses. Perfectly baked to a golden hue, this pie is a must-try for any celebration, offering a comforting and rich dessert experience. Enjoy the delightful aroma wafting from the oven as you savor each bite, enhanced with a sprinkle of icing sugar for a touch of sweetness.
