Today I’m going to share my first traditional pumpkin pie which is 100% made from scratch. The pumpkin pie filling is as simple as beating the ingredients and pouring it into a pie shell. You can use the ready-made pumpkin puree or cook the fresh pumpkin directly in the oven or by steam. This pumpkin pie is sugar-free as the condensed milk is already very sweet, if you have evaporated milk then add 3/4 cup of brown sugar.
Ingredients
For the pumpkin filling
For the shortcrust pastry
Tools
Steps
Arrange the sifted flour on a pastry board, add the butter into small pieces and rub the flour and butter between your hands until it is waterproof. Add the sugar, a pinch of salt and continue to work it with your hands. Finally, pour in the egg, the yolks and knead everything quickly. Form a loaf, wrap it in cling film and place it in the fridge for at least half an hour before using it. You can make the pastry with a mixer or even better with a kitchen cutter. Roll the dough out to 12-inches in diameter. Next, carefully transfer the dough to a 9-inch pie plate (make sure it’s at least 1 and 1/2 inches deep), gently fit it into the pie plate, trim any excess dough, and decorate the edges. Put the pumpkin puree in a bowl, add the egg, condensed milk and spices. Mix with a whisk until the mixture is smooth and velvety. Pour over the shortcrust pastry. Level well and bake at 180 ° C for 1 hour. Remove from the oven and leave to cool well. Remove from the mold and decorate with wisps of whipped cream.
Cook’s Tips
Store the pumpkin pie in the fridge for 4-5 days.
Recipe variations
If you don’t have condensed milk, use evaporated milk and add 3/4 cup of brown sugar.
Recipes of tarts
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