Sharing the love of food and trying new recipes...

Sunday, December 1, 2013

Pumpkin pie for Thanksgiving

Pumpkin pie in the lab :-)

Now that I made a big stock of pumpkin purée I decided to use it further to make pumpkin pie. Pumpkin pie is great in November and especially for Thanksgiving, which wouldn't be a proper Thanksgiving without a pumpkin pie.
I tried several recipes until getting one from my friend Scott and adapting it slightly to my taste. It's a soft and spicy pie based on homemade pumpkin purée and shortcrust dough. It's very easy and quick to prepare, takes about an hour to bake, and in the end it's delicious and fast to eat :-)

Recipe for a big pumpkin pie

5 dl pumpkin purée
4 dl (or 2x300 g tubes) of sweetened condensed milk
2 large eggs, beaten up
1.5 tsp cinnamon
0.5 tsp ginger
0.5 tsp nutmeg
0.5 tsp cardamom
1 pinch of cloves
0.5 tsp salt
1.8 dl brown sugar
4-5 tbsp flour

Mix eggs, condensed milk, and pumpkin purée. Add spices and mix. Add sugar and flour and whisk. Roll out pâte brisée* into a buttered and floured pie form. Prick it with a fork and pour the batter in the pie form. Bake in the oven 15 min at 220 C then 50 min at 180 C.
Let it cool down and serve with whipped cream.

*Pâte brisée
240 g flour
140 g cold butter
1 tsp salt
2 tbsp sugar
1 dl cold water
Mix sugar, salt and flour. Mix butter in the flour with your hands and make crumbs. Add water and mix fast to make a dough. Refrigerate 30 min.


  1. People, I can definitely confirm how awesomly good tasting this pie is! Laura, how do you make the pumpkin purée? Could it be made from a butternut squash as well? =)

  2. Thank you Manuel! I just added a link to the pumpkin purée in the recipe :-) basically you cut the pumpkin, bake it in the oven until soft, peel it, and then mix it. Voilà! I am sure you can use a butternut squash, the taste will be slightly different, but then again the pie is fairly "spicy" so I don't know how different it will taste. If you try it, let me know!