If you're looking to cozy up with a taste of fall, this Pumpkin Pie aux Potimarron et Épices Automnales Recipe is an absolute treasure. Imagine the nutty, slightly sweet flavor of potimarron pumpkin mingling with the warm embrace of cinnamon, ginger, and nutmeg, all wrapped in a crisp, buttery crust that melts in your mouth. This pie is not just a dessert but a celebration of autumn’s best, capturing the season’s comfort in every bite. Whether you're sharing with friends or indulging yourself, this recipe promises a deeply satisfying pumpkin pie experience unlike any other.
Ingredients You'll Need
Everything you need for this delightful pie is simple yet essential, lending its unique character to the final masterpiece. From the lightly sweet flour for the crust to the rich spices that awaken your senses, each ingredient plays a crucial role in flavor, texture, and appearance.
- 420 g farine (T55): Provides a sturdy yet tender base for the pie crust.
- 3 cs sucre en poudre: Adds subtle sweetness to balance the pumpkin’s earthiness in the crust.
- Une pincée de sel: Enhances all the flavors and cuts through sweetness.
- 250 g beurre doux très froid en petits cubes: The cold butter creates that flaky, irresistible crust texture.
- 100 g eau glacée: Helps bind the dough without making it tough.
- 350 g purée de potimarron (1 petit potimarron): The star ingredient with a creamy texture and nutty sweetness.
- 3 gros oeufs: Adds richness and helps set the filling.
- 110 g sucre cassonade: A deeper, caramel-like sweetness that complements the spices.
- 1 cs sirop d'érable: Adds an extra layer of autumn warmth and moisture.
- 1 cc extrait naturel de vanille: Brings out the pumpkin’s natural sweetness and rounds out flavors.
- 1 cs maïzena: Thickens the filling to a silky smooth consistency.
- 1,5 cc cannelle en poudre: The classic spice that builds comforting depth.
- 0,5 cc gingembre en poudre: Adds a gentle, zesty warmth.
- 0,25 cc muscade en poudre: Brings a subtle, nutty heat that rounds out the spice blend.
- Une pincée de sel: Balances sweetness and intensifies spice flavors.
- 160 g crème liquide entière 30%mg (à température ambiante): Gives a luxurious, creamy mouthfeel to the filling.
- 1 jaune d'oeuf: Used for a golden, glossy crust finish.
- 1 cs lait: Lightens the egg wash for perfect crust coloring.
How to Make Pumpkin Pie aux Potimarron et Épices Automnales Recipe
Step 1: Prepare the Pie Dough
The crust is the foundation of an unforgettable pumpkin pie, and this recipe nails it with a tender, flaky base. Combine the flour, sugar, and a pinch of salt in a bowl, then add the cold butter cubes. Using your fingertips or a food processor, work until the mixture resembles coarse sand with some pea-sized butter bits remaining. Slowly drizzle in the icy water, mixing gently with a fork until the dough just comes together. Handle it sparingly to keep that melt-in-your-mouth flakiness, then divide into two discs, wrap in film, and chill for at least two hours to relax the gluten and firm up the butter.
Step 2: Blind Bake the Crust
Rolling out the dough between parchment paper ensures easy handling and a perfect size. Press it gently into your 22cm tart pan, folding the edges over to form a thicker rim and crimping the edges with your fingers for a charming, rustic finish. After chilling again for 30 minutes, it’s time to blind bake: cover the crust with parchment and fill with ceramic beads or dried beans to prevent puffing. Bake at 190°C for 15 minutes, then remove the weights and paper, prick the base with a fork, and bake another 8 minutes until lightly golden and ready to cradle the luscious filling.
Step 3: Mix the Filling
Start with the cool potimarron purée and whisk in the eggs, brown sugar, maple syrup, and vanilla extract until well incorporated. The magic of the Pumpkin Pie aux Potimarron et Épices Automnales Recipe shines brightest here with the precise mix of cornstarch and warming spices—cinnamon, ginger, and nutmeg—sprinkled in along with a pinch of salt. Stir in the heavy cream last, making sure the filling is smooth and luxuriously creamy, ready to fill your beautiful crust.
Step 4: Assemble and Bake the Pie
Pour the spiced pumpkin filling into the pre-baked crust and glide over an egg wash made by whisking the egg yolk with milk—this simple step gives the crust a stunning golden sheen. Bake at 190°C for 40 to 45 minutes, watching closely near the end. The pie is done when the edges are set but the center still has a gentle wobble. Turn off the oven and let the pie cool inside with the door ajar to prevent cracking, then chill for at least two hours to perfect the sliceability.
Step 5: Crafting the Decorative Leaves
The second dough disc becomes the pie’s finishing touch with delicate autumn-themed leaves cut freehand or with a cutter. These get a glossy egg wash and a 10-minute bake until crisp and golden, adding both crunch and visual appeal. Arrange the crisp leaves atop the chilled pie for an impression that will wow your guests and invite compliments with every bite.
How to Serve Pumpkin Pie aux Potimarron et Épices Automnales Recipe
Garnishes
A dollop of freshly whipped cream dusted with cinnamon or a scoop of vanilla ice cream pairs perfectly with this pie's rich, spiced filling. Toasted pecans or crunchy caramelized pumpkin seeds offer lovely texture contrasts if you want to add a little extra flair.
Side Dishes
Serve alongside a warm chai latte or spiced apple cider to complement the spices in the pie. A fresh green salad with tart vinaigrette can also balance the dessert’s richness if you’re enjoying it as part of a larger meal.
Creative Ways to Present
Try serving the pumpkin pie in individual mason jars or ramekins for effortless portion control and charming presentation. You can also layer slices with dollops of mascarpone and a drizzle of maple syrup on a rustic wooden board for an elegant fall dessert spread.
Make Ahead and Storage
Storing Leftovers
Once baked and cooled, cover your pie tightly with plastic wrap or transfer to an airtight container and refrigerate. It keeps beautifully for up to 4 days, allowing flavors to deepen overnight.
Freezing
This pie freezes well either whole or sliced. Wrap it securely in plastic wrap and aluminum foil before freezing for up to 1 month. Thaw overnight in the fridge before serving.
Reheating
Enjoy leftover slices warmed gently in a 150°C oven for 10-15 minutes to revive that just-baked feel, or microwave briefly if you're short on time, but watch carefully to avoid overcooking.
FAQs
Can I use regular pumpkin instead of potimarron?
Absolutely! While potimarron offers a nuttier and sweeter flavor, sugar pumpkin or other pie pumpkins also work beautifully in this recipe. Just be sure to drain any excess water from your purée to maintain the right filling consistency.
How important is chilling the dough?
Chilling is key to a flaky crust. It lets the butter firm up and the gluten relax, which prevents shrinkage during baking and creates those flaky layers everyone loves.
Can I prepare this pie gluten-free?
Yes, by substituting the flour with a gluten-free blend suitable for pastry, you can enjoy this recipe even with dietary restrictions. Just keep in mind the texture might differ slightly.
Is the filling sweet enough or should I add more sugar?
The balance of sugars in this Pumpkin Pie aux Potimarron et Épices Automnales Recipe is designed to let the natural sweetness of the pumpkin shine through alongside the spices. However, if you prefer a sweeter pie, feel free to adjust the brown sugar to taste.
What’s the best way to cut neat slices?
Chill the pie thoroughly before slicing and use a sharp knife dipped in hot water and wiped dry between cuts for clean, beautiful slices.
Final Thoughts
There's something so wonderfully satisfying about making and sharing this Pumpkin Pie aux Potimarron et Épices Automnales Recipe. It’s comfort food elevated, embodying the essence of fall in every bite. Give it a try, and you might just find it becoming your new seasonal favorite that friends and family rave about year after year.
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Pumpkin Pie aux Potimarron et Épices Automnales Recipe
- Prep Time: 30 minutes (plus 2 hours chilling time)
- Cook Time: 1 hour 10 minutes
- Total Time: 3 hours 40 minutes (including chilling and cooling time)
- Yield: 6 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Pumpkin Pie recipe delivers an authentic taste inspired by traditional American-style pumpkin pies, featuring a buttery flaky crust and a spiced, creamy pumpkin filling made from fresh potimarron puree. Perfectly balanced with warming spices and sweetened with brown sugar and maple syrup, it's a cozy dessert for fall or any festive occasion.
Ingredients
For the Pastry Dough
- 420 g all-purpose flour (T55)
- 3 tablespoons granulated sugar
- A pinch of salt
- 250 g unsalted butter, very cold and cut into small cubes
- 100 g ice-cold water
For the Pumpkin Filling
- 350 g potimarron puree (about 1 small potimarron)
- 3 large eggs
- 110 g brown sugar (cassonade)
- 1 tablespoon maple syrup
- 1 teaspoon natural vanilla extract
- 1 tablespoon cornstarch (maïzena)
- 1.5 teaspoons ground cinnamon
- 0.5 teaspoon ground ginger
- 0.25 teaspoon ground nutmeg
- A pinch of salt
- 160 g heavy cream (30% fat), at room temperature
For the Egg Wash
- 1 egg yolk
- 1 tablespoon milk
Instructions
- Prepare the Pastry Dough: In a bowl or food processor, combine the flour, granulated sugar, and salt. Add the cold cubed butter. Pulse or crumble the butter into the flour until the mixture resembles coarse sand, with some small butter pieces remaining.
- Add Cold Water: Gradually pour in the ice-cold water while mixing gently with a fork, forming a slightly sticky dough ball. Avoid overworking the dough to keep it light and flaky.
- Chill the Dough: Divide the dough into two portions, shape each into a flattened disc, wrap in plastic wrap, and refrigerate for 2 hours. This step is essential for firmness during baking.
- Roll Out the Dough Base: Roll out one dough disc between two sheets of parchment paper into a 30 cm diameter circle. Fit it into a 22 cm tart pan, allowing about 3 cm to hang over the edges. Fold the excess dough under itself and press to create a thick edge. Pinch the edges between your thumb and forefinger to create decorative waves. Chill for 30 minutes in the fridge or 15 minutes in the freezer.
- Blind Bake the Crust: Preheat your oven to 190°C (375°F) conventional heat. Line the crust with parchment paper and fill with ceramic baking beads or dried beans. Bake for 15 minutes, then remove the beads and paper. Prick the crust with a fork to prevent puffing and bake for another 8 minutes.
- Prepare the Pumpkin Filling: In a bowl, mix the cooled potimarron puree with the eggs, brown sugar, maple syrup, and vanilla extract until smooth.
- Add Thickener and Spices: Stir in the cornstarch, cinnamon, ginger, nutmeg, and a pinch of salt to the pumpkin mixture.
- Incorporate Cream: Pour in the heavy cream and mix thoroughly to create a homogeneous filling.
- Fill and Glaze: Pour the pumpkin filling into the pre-baked crust. Combine the egg yolk and milk to make an egg wash, and brush it over the exposed edges of the pastry for a golden finish.
- Bake the Pumpkin Pie: Bake at 190°C (375°F) conventional heat for 40 to 45 minutes. The pie is done when the edges are set, and the center still slightly jiggles when the pan is gently shaken. Cover with foil towards the end if it browns too quickly.
- Cool the Pie: Let the pie cool in the turned-off oven with the door slightly open until warm, then refrigerate for at least 2 hours to allow clean slicing.
- Make the Leaf Decorations: Preheat the oven to 190°C (375°F). Roll out the second dough disc between parchment paper, and cut shapes of autumn leaves either with a cookie cutter or by hand with a knife. Place on a parchment-lined baking sheet and brush with the egg wash.
- Bake the Leaves: Bake for about 10 minutes or until golden and crisp.
- Decorate and Serve: Arrange the baked leaf shapes on top of the chilled pumpkin pie for an extra crispy and decorative touch.
Notes
- Ensure the butter is very cold to achieve a flaky, crumbly crust.
- Refrigeration of the dough is crucial for workability and baking results.
- Blind baking prevents the crust from becoming soggy once filled.
- If the pie browns too much towards the end, cover with aluminum foil to protect it.
- Chilling the pie after baking helps it set properly for neat slices.
- The autumn leaf pastry decorations add a delightful crunch and visual appeal but are optional.
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