Pumpkin pie with cream

8 servings

60 minutes

Pumpkin pie with cream is a refined dessert of Belgian cuisine that combines the tenderness of pumpkin and the richness of cream. Its roots trace back to the European tradition of autumn sweets when pumpkin becomes the queen of the season. The crumbly and flaky pastry serves as a perfect base for the silky filling. The delicate pumpkin puree, complemented by cream and light sweetness, creates a warm, cozy flavor that unfolds in every bite. Raisins and nuts add pleasant textural accents, making the pie even more harmonious. This dessert is perfect for family dinners and festive tea parties, enveloping the home in the aroma of autumn and providing a sense of homely comfort. Serve it slightly cooled, perhaps with a scoop of vanilla ice cream or a spoonful of sour cream for contrast.

Energy value per serving

• Calories: 538.6
• Proteins: 9.1g
• Fats: 31.2g
• Carbohydrates: 58.3g

Ingredients

• Pumpkin: 800 g
• Wheat flour: 400 g
• Chicken egg: 3 pc
• Butter: 250 g
• Sugar: 100 g
• Salt: to taste
• Cream 30%: 50 ml

Cooking steps

1. I'm making dough — I'm not a specialist in this, but I succeeded, so you will too. I mix flour with salt and then add softened butter, stir, and when the mixture is homogeneous, I add an egg.

   Required ingredients:

   • Wheat flour: 400 g
   • Salt:  to taste
   • Butter: 250 g
   • Chicken egg: 3 pieces

2. I shape the dough into a ball, wrap it in plastic wrap, and put it in the fridge for 30 minutes.

3. I turn the pumpkin into puree (how you achieve this doesn't matter, I used a grater for puree, but you can boil it and then blend it - just don't forget to drain the excess water). I mix the pumpkin puree with cream and sugar. I also added some raisins and nuts (if after all this the puree is too runny, I recommend adding a bit of flour).

   Required ingredients:

   • Pumpkin: 800 g
   • Cream 30%: 50 ml
   • Sugar: 100 g
   • Wheat flour: 400 g

4. I take out the dough. I place it in the mold and make edges about 1.5–2 cm (I previously put parchment paper for baking — very convenient). After poking the bottom a bit with a fork, I send the dough to the oven for 10 minutes at 200 degrees.

   Required ingredients:

   • Wheat flour: 400 g

5. I pour the filling onto the crust and send it back to the oven for 40 minutes at 180 degrees. The finished pie should rest for 15 minutes before being released from the mold.

   Required ingredients:

   • Pumpkin: 800 g
   • Cream 30%: 50 ml
   • Sugar: 100 g