The flavors of fall in a dessert: pumpkin pie ! A rich and melting texture for this sweet pumpkin tart flavored with spices (cinnamon, ginger, nutmeg). A classic American dessert at Thanksgiving time. So, you like it ?
What you will like about this pumpkin pie
- flavors : the delicate taste of pumpkin mixed with spices, brown sugar and maple syrup. A sweet version of pumpkin pie!
- texture : tasty and melting in each bite, and at the same time slightly crispy with the dough and the little decorations!
- difficulty level : easy – the filling is super simple to prepare, the dough requires a little effort but it’s still very accessible! The pumpkin pie is baked in a pie mold, that is to say a mold deep enough to contain the filling.
Ingredient details
- mashed pumpkins : Americans use canned puree. Personally, I prefer to prepare it at home with a pumpkin that I cook either by steaming or in the microwave (10 minutes, peel afterwards, then mix). You should avoid cooking in water because it makes the puree too moist and is not suitable for pumpkin pie. Of course, if you prefer canned puree because it's more convenient for you, you can use that.
- spices : they are the ones who give all the flavor to this tart! I put cinnamon, ginger, nutmeg. But the main thing above all remains cinnamon.
- Maple syrup : I add a touch in addition to the brown sugar for its delicious fall taste.
How to make a pumpkin pie?
- On prepare the dough which is used for the tart base and leaf decorations
- On precooked the bottom of the dough
- On prepare the garnish pumpkin pie
- We pour the filling on the bottom of the pie precooked
- On bake then we refrigerate
- We cut the leaf shapes on the second dough
- On bake and we decorated the pumpkin pie
NB: the complete list of ingredients and the detailed recipe are given at the bottom of the page.
My tips for making your pie a success
- le butter must be very cold, and really ice cold water to make the dough: this is what allows it to be crispier when eaten.
- don't miss thepre-cooking step for dough : as the filling is liquid, if you do not blind cook the dough first, it will absorb the filling and will have more difficulty cooking.
- for know if the pumpkin pie is cooked : move the mold, the filling should wobble slightly in the center.
- for ensure a beautiful cut, the pumpkin pie must have been refrigerated for at least 2 hours
How to eat pumpkin pie?
The pumpkin pie Serve cold or at room temperature (personally I prefer it cold). You can add a touch of whipped cream/whipped cream for even more deliciousness. Know that the little leaf decorations add a crispy touch to the tasting, it's even better with them.
How to store pumpkin pie?
This pumpkin pie keeps in the fridge for up to 4 days, if possible in an airtight cover/container to protect it from odors. If you don't have a cover, you can wrap it in cling film.
Other recipes to try
If you like fall recipes, then I advise you to take a look at these other recipes from the blog:
- Invisible apple cake
- Pecan pie, pecan pie
- Apple-cinnamon crumble
- apple pie
- Tart with apples and salted butter caramel
- Apple Cinnamon Maple Syrup Muffins
If you make this recipe, feel free to rate the recipe below and tag @lilybakery on Instagram so I can see your beautiful pumpkin pies!
Pumpkin Pie Like In The USA
A tender and tasty pumpkin pie, with a good taste of cinnamon and spices. Ideal for celebrating fall, like in the United States!
Yield: 6 people
Equipment:
- 22cm pie mold
Ingredients:
Dough (pie base + leaf decoration)
- 420 g all-purpose flour T55
- 3 cs granulated sugar
- A pinch of salt
- 250 g very cold unsalted butter in small cubes
- 100 g frozen water
Pumpkin pie garnish
- 350 g pumpkin puree (1 small pumpkin) If homemade, prefer steam or microwave cooking to avoid adding too much water
- 3 large eggs
- 110 g light brown sugar
- 1 cs Maple syrup
- 1 cc natural vanilla extract
- 1 cs cornstarch
- 1,5 cc cinnamon powder
- 0,5 cc ginger powder
- 0,25 cc nutmeg powder
- A pinch of salt
- 160 g heavy whipping cream 30% at room temperature
Gilding
- 1 Egg yolk
- 1 cs milk
Instructions:
Pete
- In a container (or in a mixer), mix the flour, powdered sugar and salt. Add the cold diced butter. Mix or crumble with your fingers to get a sandy texture. It's normal if there are small pieces of butter left.
- Pour the iced water little by little into the previous ingredients. Using a fork, mix to create a ball of dough. It should be slightly sticky. Do not overwork the dough so that it remains light and crispy when cooked.
- Cut the dough in half, make 2 flattened discs and wrap them in cling film (1 piece of dough for the tart base, 1 piece of dough for the decorations). Refrigerate for 2 hours (this is important so that it holds together during cooking).
- Spread the first disk between two sheets of baking paper to obtain a disk of approximately 30cm. Place the dough in a 22cm pie mold, allow the dough to extend 3cm outwards. Fold the excess dough over itself and wedge it behind the edge of the mold to make the edges thicker.
- To make the decorative waves, pinch the edges of the dough between your index finger and thumb. Place in the refrigerator for 30 minutes or in the freezer for 15 minutes.
- Preheat the oven to 190° traditional heat. Place baking paper on the tart and add ceramic balls (or dried beans) for blind cooking. Bake for 15 minutes. Remove the balls and the baking paper, prick holes with a fork to prevent it from swelling then continue cooking for 8 minutes.
Garnish
- In a container, mix the pumpkin puree (cooled), eggs, brown sugar, maple syrup and vanilla.
- Add the cornstarch, spices (cinnamon, ginger, nutmeg) and salt.
- Finish by pouring in the liquid cream. Mix to homogenize everything.
- Pour the filling onto the precooked dough. For the glaze, mix egg yolk and milk then brush over the edges of the pastry.
- Bake for around 40-45 minutes at 190° traditional heat (the duration varies from one oven to another). If necessary, cover at the end of cooking with aluminum foil to prevent it from burning.
- The pumpkin pie is done when it holds together on the edges and the center jiggles slightly when you move the pan. Leave the pumpkin pie in the turned off oven, ajar, until cooled. Then refrigerate for at least 2 hours to ensure a nice cut.
Leaf decor
- Preheat the oven to 190 ° traditional heat.
- Spread the second disk of dough between two sheets of baking paper. With a cookie cutter or even without (I did without by cutting out a leaf on paper then cutting out the contours with a knife), cut out several autumn leaves.
- Place these leaves on baking paper, on a baking sheet. Coat them with gilding with a brush. Bake for about 10 minutes or until golden brown.
- Place them on the pumpkin pie, as decoration. This adds a very welcome little crunch!
Notes:
This pumpkin pie can be kept in the refrigerator for up to 4 days, if possible in an airtight cover/container to protect it from odors.
Did you make this recipe?Tag @liliebakery on Instagram so I can see the result :)
Anne
Tested and approved! The dough is a treat in itself. It is indeed, as promised by Aurélie, crispy as can be desired after resting for 2 hours. The filling is both tender and generous. I will make this recipe regularly in the fall I think, thank you!
Lilie bakery
Thank you very much Anne for your feedback! I'm really happy that you like my version :) See you soon
Céline
Hello Aurélie,
I have a lot of pumpkin from the garden. But the texture and taste of pumpkin is not really the same as that of squash. So I was wondering if this recipe could be made with pumpkin instead of squash.
Goods.
Céline
Lilie bakery
Hello Céline, you are indeed right, the taste of pumpkin is more grassy, so in a sweet tart, it is not very suitable. A pumpkin is the best in terms of taste for this recipe. See you soon :)