Pumpkin Pie 18.06.2009

Non-Americans are usually disturbed by the idea of pumpkin pie. But I assure you, the first bite will taste weird, and all subsequent ones will taste perfect. I usually roast my own pumpkin and puree it; you can also buy canned pumpkin puree. I also often use butternut squash which, technically, is not a pumpkin, but works really well. I recommend eating this pie with cream or vanilla ice-cream. It makes a great breakfast.



  • 1 ¼ cups white flour
  • 1 tsp sugar
  • ½ tsp salt
  • 5 tbsp butter
  • 4 (approx.) tbsp iced water


  • 1 ½ cups pumpkin puree
  • 2 tbsp melted butter
  • ¼ cup maple syrup
  • ½ cup sugar
  • ¾ tsp cinnamon
  • ¼ tsp ground cloves
  • ¾ cup evaporated milk
  • 2 egg yolks
  • 3 egg whites


To Prepare the Crust:

  1. In a medium bowl, combine the flour, sugar, and salt. Cut in the butter until the mixture is uniformly crumbly.

  2. Add the ice water 1 tablespoon at a time, mixing the ingredients with a fork to moisten them evenly and adding just enough water to permit the dough to be formed into a ball. Flatten the ball slightly, wrap it in plastic wrap, and chill it for 15 minutes or longer. (Meanwhile, prepare the filling, through to number 4)

  3. On a floured surface roll out the dough into a circle 11 or 12 inches wide. Fit the dough into a 10-inch pie plate or deep 9 inch pie dish.

To Prepare the Filling:

  1. In a large bowl, combine the pumpkin, butter, syrup, sugar, cinnamon, cloves, evaporated milk, egg yokes, blending the ingredients thoroughly with a fork or other suitable utensil.

  2. Preheat oven to 180 degrees F.

  3. In a separate clean bowl, beat the egg whites until they are stiff. Gently but thoroughly fold them into the pumpkin mixture.

  4. Pour the filling into the prepared pie shell, and bake pie for 50-60 minutes or until a knife inserted in the center comes out clean. (Definitely start checking it after 40-45 minutes, because I find sometimes it bakes more quickly.)

File under dessert

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