Traditional Pumpkin Pie

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.

• Prep time: 20 min
• Cook time: 50 min
• Difficulty: Medium
• Calories: 350
• Protein: 8 g
• Carbs: 53 g
• Fat: 12 g

Ingredients

• 0.5 piece Shortcrust pastry ( rolled out )
• 375 g Pumpkin ( pureed )
• 1.5 piece Egg ( beaten )
• 50 g Brown sugar ( powdered )
• 150 ml Whole sweetened condensed milk
• 0.5 tsp Cinnamon ground
• 0.5 tsp Ginger ground
• 0.5 pinch Nutmeg
• 0.5 pinch Clove
• 0.5 pinch Gray sea salt

Instructions

1. Pumpkin preparation

   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. Blind baking the crust

   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. Pie filling

   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. Final baking

   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.

Chef's tips

• Do not overbake the pie; the center should remain soft like a custard.
• Let it cool completely before slicing so the cream sets properly.

Storage

Store for up to 3 days in the refrigerator. Cover with a cloth to prevent the crust from softening.