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Pumpkin pie recipe (recette) with photos

I baked a pumpkin pie this past Saturday. It turned out great. Below is the recipe I used to make the filling. I wasn’t happy with how my homemade crust turned out. If anyone reading this has a good pie crust recipe I would appreciate it if you would share.

Here is the recipe.  Click on ‘continue reading’ for the pictures and a step by step guide of what to do.

Pumpkin Pie Recipe
Makes 8 servings

1 medium sugar pumpkin
1 Tbsp. vegetable oil
1 pre-made pastry for a 9″ single crust pie
1/2 tsp. ground ginger
1/2 tsp. ground cinnamon
1 tsp. salt
4 eggs, lightly beaten
1 cup honey, warmed slightly
1/2 cup milk
1/2 cup heavy whipping cream

  1. Cut pumpkin in half, and remove seeds. Lightly oil the cut surface. Place cut-side down on a pan lined with foil and lightly oiled.
  2. Bake at 325 degrees until the flesh is tender when poked with a fork. Cool until just warm. Scrape the pumpkin flesh from the peel. Mash or puree in small batches using a blender.
  3. In a large bowl, blend together 2 cups pumpkin puree, spices, and salt. Beat in eggs, honey, milk, and cream. Pour filling into pie shell.
  4. Bake at 400 degrees for 50 to 55 minutes, or until a knife inserted 1 inch from edge of pie comes out clean. Cool on a wire rack.

Click on ‘continue reading’ to see photos and step by step guide!
Beautiful pumpkin

Select: Firm, well-shaped pumpkin that is heavy for it’s size and has a hard, tough skin.

Pumpkin cut in half

Cut it in half.

Pumpkin half scraped clean of seeds.

Remove the seeds and lightly oil the cut surface.

Pumpkin mounds

Place cut-side down on a pan lined with foil that has been lightly oiled. I didn’t have foil but used a non-stick pan. Bake at 325 degrees Fahrenheit (163 degrees Celsius) until the flesh is tender when poked with a fork. Cool until warm.

All scraped out!

Scrape the pumpkin flesh from the peel. Cut out holes for eyes and hold peel over your face as a mask. Chase children around apartment. Loads of fun…

Pumpkin filling

Mash or puree in small batches using a blender. In large bowl, blend together 2 cups pumpkin puree, spices, and salt. Beat in eggs, honey, milk and cream.

Pumpkin pie just put in oven.

Pour filling into a pie shell. Carefully place pie in oven as filling is thin and can spill out of pie shell easily. As you can see in the photo, I did exactly that after the pan caught on the edge of the rack.

The filling began to rise

Bake at 400 degrees Fahrenheit (205 degrees Celsius) for 50 to 55 minutes, or until a knife inserted one inch from the edge of pie comes out clean. Cool on a wire rack.

Piece of Pumpkin Pie

Enjoy!

Comments on this entry are closed.

  • Ms Mac September 13, 2007, 3:32 pm

    I always use Coop’s ready rolled pastries. Their short crust is pretty good.

    I’m afraid to say though that I had pumpkin pie once at a Australian American Thanksgiving. I found I prefer pumpkin as a savoury rather than a sweet food.

    Excellent tip on baking the pumpkin though, I usually cut it unto chunks which is a pain- next time I’m just going to cut it into halves like you did!

  • Pumpkin September 13, 2007, 5:54 pm

    Ms Mac, Thank you. Of course we have a Coop in our village! It is our only grocery. :)
    It was so easy to just scoop the filling out of the halves after they had cooled a bit.
    I have another pumpkin and may make some soup…not sure yet.

  • expatraveler September 14, 2007, 2:19 am

    That looks so incredible… Missing that Coop too! I loved the pie crust you could buy and freeze there. we don’t have anything here which compares..

  • Pumpkin September 14, 2007, 6:22 am

    Ok…I am going to Coop this morning to find this pie crust…Thank you Ms. Mac and Expatraveler! :)

  • aryel October 17, 2008, 3:07 pm

    Thanks for the pumpkin pie recipe here is a traditional short crust pastry recipe
    200grams butter cold cut into small pieces
    400grams plain flour
    pinch of salt
    a little water for mixing

    Method: In large mixing bowl,crumble butter into flour with salt using your hands rubbing mixture lightly between them, until a breadcrumb consistancy is formed.
    add a few drops of water at a time being careful not to add to much water until you can form a dough ball with your hands clumping the mixture together. put dough ball in bag and refrigerate until required all freeze for 10 mins until dough is cold. Roll out on lightly floured board to third to half centimeter thickness. curl pastry around rolling pin and place in buttered baking tray. Leave edges slightly overlaping and prick with fork. Blind bake for 5-8 mins 175 degrees c until par cooked. trim edges and use for your favourite recipe

  • Pumpkin October 18, 2008, 7:14 am

    Aryel,
    Thank you for taking the time to leave your short crust pastry recipe. That is so sweet.

  • allen vella November 24, 2008, 6:51 pm

    question…i bought a roll out (pate au gateau frisee) from the local Migros here. do i have to bake it first, or do you just roll it out on a pie pan, fill it and bake altogether? i never used one before..gonna make a test pie tomorrow!

  • Pumpkin November 24, 2008, 11:09 pm

    Allen,

    Honestly, I don’t know. I still haven’t tried the pre-made pie crusts here. I don’t pre-bake my homemade pie crusts, so I don’t think you should yours. Are there any directions? However, I know there often aren’t here in Europe.

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