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Pumpkin pie

Pumpkin pie, smooth, creamy and deliciously flavoured with warm fall spices.



  • 210g flour
  • 1 pinch of salt
  • 140g unsalted butter, diced
  • 1 tbsp. sugar
  • 75 ml of icy water


  • One can (425g) pumpkin puree
  • 3 large eggs
  • 250 g of sugar bourgeoise
  • 15g cornstarch
  • 1 pinch of salt
  • 1 1/2 tsp. ground cinnamon
  • 1/2 tsp. ground ginger
  • 1/4 tsp. ground nutmeg
  • 1/8 tsp. clove
  • 240 ml heavy cream, whipped to a creamy consistency
  • 60 mL whole or semi-skimmed milk


  • whipped cream


For the batter:

  1. Mix the flour and salt in a bowl.
  2. Add the diced butter and mix until crumbly.
  3. Add sugar and mix well.
  4. Gradually add the freezing water, mixing with a wooden spoon and finishing by hand.
  5. Shape into a dough ball, wrap in cling film and chill in the fridge for about 30 minutes.
  6. Preheat the oven to 220°C and butter a 23 cm diameter and 5 cm deep baking pan.
  7. Roll out the dough into a large disk 33 cm in diameter and transfer to the pan, smoothing the edges if necessary.
  8. Cover with parchment paper, place ceramic balls or dried vegetables on top and bake for 10 minutes. Remove beads and parchment paper and return to oven for an additional 5 minutes. Remove from oven and set aside.
  9. Preheat oven to 190°C.

For the filling:

  1. In a bowl, mix the pumpkin puree, eggs and bourgeoise sugar.
  2. Add the cornstarch, salt, spices, cream (previously whipped with an electric mixer) and milk.
  3. Mix well.
  4. Pour the filling over the pre-baked dough and bake for 35 to 40 minutes, covering the edges halfway through if they start to brown too much.
  5. Transfer to a wire rack and let cool for at least 3 hours. Serve as is or with whipped cream.

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