Traditional Pumpkin Pie
Ingredients
- 0.5 pcShortcrust pastry (rolled out)
- 375 gPumpkin (pureed)
- 1.5 pcEgg (beaten)
- 50 gBrown sugar (powdered)
- 150 mlWhole sweetened condensed milk
- 0.5 tspCinnamon ground
- 0.5 tspGinger ground
- 0.5 pinchNutmeg
- 0.5 pinchClove
- 0.5 pinchGray sea salt
Method
A smooth, spiced filling that melts in your mouth over a crisp crust. The scent of cinnamon and ginger fills the kitchen as the custard sets in the oven.
- 1
Cut the pumpkin, remove the seeds, and steam it. Once the flesh is tender, mash it finely to obtain a smooth and dense puree. Drain if necessary to remove excess water.
- 2
Roll out the shortcrust pastry in a mold, prick the bottom with a fork. Bake at 180°C for 10 minutes. The pastry should be firm to the touch but stay pale.
- 3
In a mixing bowl, combine 450g of pumpkin puree with the eggs, brown sugar, and spices. Gradually stir in the sweetened condensed milk. The mixture should be smooth and coat the spoon.
- 4
Pour the filling over the pie crust. Bake at 170°C for 40 minutes. The pie is ready when the edges are set and the center is still slightly jiggly.
Frequently asked questions
How do you get this dish right?
- Do not overbake the pie; the center should remain soft like a custard.
- Let it cool completely before slicing so the cream sets properly.
How long does this dish keep?
Store for up to 3 days in the refrigerator. Cover with a cloth to prevent the crust from softening.
