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Happy Friday guys,
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I am sharing my most loved (by myself and Florian, my mom somehow hates the consistency and the taste – guess she is not fall fan after all) recipe on my blog today. This pumpkin pie has been my go-to pie for nearly every fall and winter ocassion and I just adore it and it is so simple.
And even simpler if you are in any area where you can get pumpkin puree in a can. Unless you don´t have one like me you have to make it by yourself.
So here is what you need:
For the pastry:
– 250 gr. of flour
– 75 gr. of white sugar
– 125 gr. butter (softened)
– 1 egg
– 1/2 teaspoon of baking soda
I put all the ingredients in the mixer and wait unitl it look dry, then I pour the dough onto the countertop and kned it until it is one big and nice ball
After that I try to roll it out as flat as possible and then I put it into the pie form spreading it as far in every corner as possible so that you can go up the edge for a nice border of your cake
Now I set it aside and make the filling.
For the filling you´ll need:
– 350 gr. of pumpkin puree
– 150 gr. of brown sugar
– 3 teaspoons of pumpkin spice mix
– 3 eggs
– 200 gr. of sour cream (you can also use heavy cream but this changes the consistency of your filling since it isn´t as thick as sour cream)
– I cute the pumpkin into small pieces and let it bake in the oven for about 30 to 40 minutes until it is soft enough to be removed from the peel by a spoon
– then I puree the pumpkin with a half cup of water
– mix the other ingredients of your filling into the bowl with your pumpkin puree and stir until you have one evenly batter
– pour it into your pie form with the pastry
– bake for 45 minutes at 180 ° (350 Fahrenheit)
I already made it about three times this fall and I am going to make it as one of the two Thanksgiving desserts.
So delicious you guys. Make yourself a cup of coffee or tea and just enjoy.
Thanks for stopping by. Take care. See you.
