Pumpkin Pie

Continuing the pumpkin series, this time with a pie! Homemade shortcrust dough with a creamy pumpkin filling, baked to perfection, and finally topped with a dollop of whipped cream!

There's something truly enchanting about the combination of the velvety smoothness of pumpkin and the delicate crispness of shortcrust pastry.

The buttery, golden crust gently cradles a luscious filling made with roasted pumpkin puree, subtle hints of warm cinnamon, nutmeg and a touch of vanilla. The result is a pie that effortlessly balances the earthy sweetness of the pumpkin with the gentle crunch of the crust, creating a harmonious symphony of flavours.

Each bite provides a moment of pure bliss, as the creamy pumpkin filling melts in your mouth, leaving you eager for another savoury morsel!

First combine flour and diced cold butter with your hands.

Add sugar, vanilla extract and one egg and knead into a dough. Cover with plastic foil and refrigerate for an hour.

On a floured surface roll out the dough into thickness of about 4 mm.

Spray the baking tin with a bit of oil, then roll the dough on a rolling pin and transfer the dough into a baking tin, leaving the dough edges to hang over the edge.

With a mixer mix the cream cheese, cornstarch and sugar together for 1-2 minutes until everything is smooth and there are no lumps. 

Add in the pumpkin puree, sour cream, pumpkin pie spice and vanilla extract, and mix on medium low speed until just combined. 

Then add in the egg and egg yolk and mix just until incorporated. 

Pour the batter inside the shortcrust dough, then carefully fold the dough edges over the filling.

Bake in a preheated oven at 180°C for 50 minutes.

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Pumpkin Pie

Yield: 10

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Ingredients

Shortcrust

• All purpose flour - 250 g
• Butter - 150 g
• Granulated sugar - 7 + 1/2 tablespoons
• Vanilla extract - 1 teaspoon
• Egg - 1
• Lemon zest - 1 teaspoon

Pumpkin filling

• Cream cheese - 400 g
• Granulated sugar - 110 g
• Cornstarch - 15 g
• Pumpkin puree - 100 g
• Sour cream - 35 g
• Ehrenwort Halloween Pumpkin Spice - 1 tablespoon
• Vanilla extract - 2 teaspoons
• Egg - 1
• Egg yolk - 1

Instructions

To prepare the shortcrust

1. First combine flour and diced cold butter with your hands.
2. Add sugar, vanilla extract and one egg and knead into a dough. Cover with plastic foil and refrigerate for an hour.
3. On a floured surface roll out the dough into thickness of about 4 mm.
4. Spray the baking tin with a bit of oil, then roll the dough on a rolling pin and transfer the dough into a baking tin, leaving the dough edges to hang over the edge.

To prepare the filling

1. With a mixer mix the cream cheese, cornstarch and sugar together for 1-2 minutes until everything is smooth and there are no lumps.
2. Add in the pumpkin puree, sour cream, pumpkin pie spice and vanilla extract, and mix on medium low speed until just combined.
3. Then add in the egg and egg yolk and mix just until incorporated.

To assemble

1. Pour the batter inside the shortcrust dough, then carefully fold the dough edges over the filling.
2. Bake in a preheated oven at 180°C for 50 minutes.

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