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.
