Pumpkin Pie with Nuts
6 servings
90 minutes
Pumpkin pie with nuts is the embodiment of coziness and autumn warmth from European cuisine. Its rich flavor combines the softness of pumpkin puree, the tenderness of cream, and the aroma of spices with a crunchy nutty note complemented by honey caramel. This pie has roots in the tradition of using pumpkin in baking, widely spread in America and Europe. With a harmonious balance of sweetness and spices, it pairs perfectly with a cup of fragrant tea or coffee. Its uniqueness lies in its layered structure: delicate dough, velvety pumpkin filling, and crunchy nut topping create textural depth. Pumpkin pie with nuts is not just a dessert but a symbol of home comfort that brings joy and warm memories.
1
Dough: flour — 1.5 cups; salt — 0.5 tsp; butter (chilled) — 110 g; egg — 1 pc; water (ice-cold) — 4 tbsp.
- Wheat flour: 1.5 glass
- Salt: pinch
- Butter: 140 g
- Chicken egg: 3 pieces
- Water: 4 tablespoons
2
Pumpkin filling: pumpkin puree - 1 cup; heavy cream (I have 33%) - 2/3 cup; brown sugar - 0.5 cup; egg - 1 pc.; yolk - 1 pc.; cognac - 2 tsp.; vanillin - a pinch; cinnamon - 0.5 tsp.; ground ginger - 0.25 tsp.; salt - 0.25 tsp.
3
Nut filling: honey — 0.5 cup; brown sugar — 0.25 cup; butter (melted) — 30 g (2 tbsp); egg — 1 pc; yolk — 1 pc; vanillin — a pinch; cinnamon — 0.25 tsp; salt — 1/8 tsp; walnuts (not finely chopped) — 1.5 cups.
4
To make pumpkin puree, steam or bake the pumpkin, then puree it.
5
To prepare the dough, combine flour, 0.5 tsp salt, and 110 g of chilled butter in a food processor bowl. Beat until crumbly. Add 1 egg and 4 tbsp of ice water (add 1 tbsp at a time, as you may need slightly less water) and mix again until the dough starts to clump together. Quickly knead the dough by hand, form it into a disk, wrap in plastic, and refrigerate for 1 hour.
6
To prepare the pumpkin filling, beat together pumpkin puree, cream, 0.5 cup of brown sugar, 1 egg, 1 yolk, cognac, a pinch of vanillin, 0.5 tsp of cinnamon, ginger and 0.25 tsp of salt until smooth.
- Pumpkin puree: 1 glass
- Heavy cream: 150 ml
- Brown sugar: 0.3 glass
- Chicken egg: 3 pieces
- Egg yolk: 1 piece
- Cognac: 2 teaspoons
- Vanillin: pinch
- Cinnamon: 0.3 teaspoon
- Grated ginger: 0.3 teaspoon
- Salt: pinch
7
For the honey glaze, whisk together honey, 0.25 cup of brown sugar, 30 g of melted butter, 1 egg, 1 yolk, a pinch of vanillin, 0.25 tsp of cinnamon, and 1/8 tsp of salt.
- Honey: 5 tablespoon
- Brown sugar: 0.3 glass
- Butter: 140 g
- Chicken egg: 3 pieces
- Egg yolk: 1 piece
- Vanillin: pinch
- Cinnamon: 0.3 teaspoon
- Salt: pinch
8
Preheat the oven to 230 degrees. Grease or line a 23–24 cm diameter baking dish with parchment paper. Roll out the dough to the diameter of the dish. Place the base with edges. Slightly beat the pumpkin filling and pour it into the base. Evenly distribute the nuts on top. Pour the honey filling over the nuts. Place in the oven and bake for 10 minutes. Then reduce heat to 150 degrees and bake for another 50–60 minutes.
- Walnuts: 200 g