Pumpkin is one of the most versatile ingredients used in autumn cooking. It shines in herbal creams and purées, and it also lends itself to sweet treats. Here comes a wonderfully simple recipe: pumpkin pie, a classic autumn dessert. This guide presents a straightforward version of the beloved pie.
Ingredients for Pumpkin Pie
To prepare this recipe, gather the following items:
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150 grams of shortcrust pastry or puff pastry
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500 grams of pumpkin, peeled and deseeded
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50 ml of fresh cream
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60 grams of light brown sugar
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2 eggs
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80 grams of granulated sugar
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1 small piece of fresh ginger
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A pinch of ground nutmeg
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A small amount of apricot jam for glaze
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A touch of cinnamon powder
The Easiest Pumpkin Dessert Recipe
Begin by rolling out the shortcrust or puff pastry with a rolling pin. Lightly dust the surface with flour to prevent sticking. Place the pastry into a round tart pan and pre-bake it in a hot oven at 150°C for about 10 minutes. When the crust takes on a golden edge, it is time to remove it from the oven.
Meanwhile, the pumpkin needs to cook. Place the chopped pumpkin in a saucepan with just enough water to cover, add 40 grams of sugar, nutmeg, and a hint of ginger. Cook until the pumpkin becomes very tender. In a blender, combine the eggs with the cream and the remaining sugar, then blend until a smooth, homogeneous mixture forms.
Pour the creamy pumpkin mixture into the pre-baked crust. Add the blended mixture on top, spreading evenly over the surface. Return the tart to the oven and increase the heat to 200°C. Bake for about 30 minutes, or until the filling is set and the top has a delicate glow. Remove from the oven and allow it to cool briefly at room temperature.
In the next step, the cooled pumpkin filling is layered with the pastry. The cream from the blender is spread over the surface, then the pie returns to a warmer oven for a final bake, creating a silky, cohesive filling.
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When the pie has cooled, a light dusting of cinnamon crowns the top. For serving, a dab of apricot jam can accompany each slice, elevating the flavor balance. The result is a dessert that pairs beautifully with coffee or tea and can be enjoyed at any time of day.
This cake works well for breakfast, a midmorning snack, or an after-dinner treat. It invites experimentation, with options like chocolate syrup or different fruit glazes if desired.