This pumpkin pie is pure seasonal comfort — silky smooth, perfectly spiced, and kissed with a hint of citrus. Each bite brings together the warmth of ginger, cinnamon, and nutmeg, wrapped in a buttery crust and brightened by the subtle zest of orange.
It’s cozy, aromatic, and just sweet enough — the kind of pie that fills your kitchen with the scent of fall and your heart with comfort.
A true autumn staple, best enjoyed with family, laughter, and maybe a little whipped cream on top.
Ingredients:
- 1 Small Hokkaido pumpkin
- 100 ml Cream
- 100 g Brown Sugar
- 60 g Granulated Sugar
- 2 Eggs
- 1 Teasp Cinimon
- 1/2 Teasp Ginger powder
- 1/2 Teasp nutmeg
- 1 Teasp Orage zest
Ingredients for the tart dough:
- 200 g Flour
- 100 g Butter
- 50 g Granulated Sugar
- 1 Egg
- 1 Table Spoon Vinegar
- 3 Table Spoons Cold Water
Procedure:
- Start by cutting the Hokkaido Pumpkin into half, take the seeds out, place it in a tray and bake it in the oven at 180 Celsius for 30 minutes or until is soft.
- Next step is to prepare the pie dough. In a large bowl, combine the flour, sugar, and the cold butter then use your fingertips (or a pastry cutter) to rub them into the flour until the mixture looks like coarse crumbs.
- Add the egg, sprinkle in the vinegar, then add the cold water one tablespoon at a time, mixing gently until the dough just comes together. Avoid overworking it, a light touch keeps the pastry flaky.
- Gather the dough into a ball, flatten it into a disc, wrap in plastic foil, and refrigerate for at least 30 minutes. This helps relax the gluten and firm the butter for easier rolling.
- On a lightly floured surface, roll out the chilled dough into a even layer then gently place it into the pie form, pressing it into the corners. Trim any excess and bake the dough for 15 minutes or until golden.
- Prepare also the pumpkin filling. In a mixing bowl, scoop the baked pumpkin pulp and mix together with eggs, sugar, orange zest and all the spices until smooth, then add the cream.
- Whisk until well combined and the mixture has a silky, custard-like consistency.
- The last step is to assemble the pie. Pour the pumpkin filling into the baked crust and smooth the top with a spatula.
- Place the pie in the oven and bake for 40 minutes, or until the centre is just set but slightly wobbly.
- Allow the pie to cool completely, this helps the filling set perfectly.
- Slice and serve at room temperature or chilled.
- For a finishing touch, top with a spoonful of whipped cream and a sprinkle of orange zest or cinnamon.
