Pumpkin pie

A delightful dessert pie – there is never a single crumb left at the end of the evening.


Difficulty: Medium

Time: 40 min. preparation time, 55 min. baking time

Nutrition: Calories ca 366 / Protein 6g / Carbohydr. 34g / Fat 24g

Ingredients (12 servings)

300 gall-purpose flour
170 gbutter (cold, cubed)
70 mlwater (cold)
1.5 tspsalt
500 gHokkaido pumpkin (unpeeled)
150 gsugar
1 tspcinnamon
0.5 tspginger (fresh, grated)
0.25 tspcloves (ground)
0.5 tspallspice (ground)
0.25 tspnutmeg (ground)
1vanilla bean (seeds)
350 mlheavy cream
sour cream to serve
butter for greasing
flour for work surface


oven, hand blender, standing mixer or hand mixer with dough hooks, large saucepan with lid, plastic wrap, tart dish (Ø 25cm), large bowl, whisk, cooking spoon, cutting board, knife, rolling pin

Wine Tip

Chasselas, Switzerland
With its mild acidity and slightly nutty aroma, this wine harmonizes well with the Hokkaido pumpkin. Enjoy this slightly sparkling wine at a temperature between 9 – 12°C/50°F.

Step 1

Pumpkin pie

For the base, use a standing mixer or a hand mixer with dough hooks to mix flour, cold butter, and some of the salt. Beat in cold water. Then knead dough by hand until smooth.

standing mixer or hand mixer with dough hooks

300 g all-purpose flour / 170 g butter / 1 tsp salt / 70 ml cold water

Step 2

Pumpkin pie

Wrap dough in plastic wrap and cool for approx. 30 – 35 min. Preheat oven to 200°C/ 400°F.

oven, plastic wrap

Step 3

Pumpkin pie

In the meantime, halve the pumpkin, remove seeds, and cut the flesh into small, equally sized cubes.

cutting board, knife

500 g Hokkaido pumpkin

Step 4

Pumpkin pie

Now, in a large saucepan, add pumpkin, sugar, remaining salt, spices, and heavy cream. Bring to boil, then reduce heat. Cover with a lid and let simmer on low heat for approx. 20 – 25 min. until the pumpkin is soft. Stir regularly.

large saucepan with lid, cooking spoon

150 g sugar / 0.5 tsp salt / 1 tsp cinnamon / 0.5 tsp ginger / 0.25 tsp cloves / 0.5 tsp allspice / 0.25 tsp nutmeg / 1 vanilla bean (seeds) / 350 ml heavy cream

Step 5

Pumpkin pie

Blend the mixture with a hand blender. Set aside to cool down. If needed, grease tart dish with some butter.

hand blender, tart dish

butter for greasing

Step 6

Pumpkin pie

With a rolling pin, roll the dough into a round that is a little larger than the tart tin. Work on a floured surface and turn the dough a couple of times to prevent sticking.

rolling pin

flour for work surface

Step 7

Pumpkin pie

Lay the dough into the tart dish, leaving an edge. Press the sides firmly into the dish.

Step 8

Pumpkin pie

Cut off overhanging dough by rolling the rolling pin over the edges of the tart dish.

Step 9

Pumpkin pie

In a large bowl, whisk together eggs and blended pumpkin mixture.

large bowl, whisk

3 eggs

Step 10

Pumpkin pie

Pour the filling into the base and bake at 200°C/ 400°F for approx. 15 – 20 min. Then reduce heat to 170°C/ 340°F and continue baking for approx. 35 – 40 min. Leave pie to cool down. Enjoy warm or cold with a dollop of sour cream.


sour cream for serving