Pumpkin Pie


Ahh! This has been a complete joy to make! Without further ado, let’s see what I put into my pie!

For the dough:
1,1/4 of Flour (try Gluten free!)
1/4 tsp of Pink Himalayan Salt
1/2 tsp Sugar
6 tbsp cold butter cut up into tiny pieces
5-6 tbsp ice cold water

This is very simple, if you get it right. Drizzle the ice cold water in, while mixing all the ingredients by hand or a dough mixer. The final consistency should be like soft play-dough. Wrap the dough into a kitchen foil and refrigerate for at least 30 minutes.
When it is ready, you can flatten it into the desired shape on a flour bedding so it does not stick to the counter. The trick is to put your flan dish on top of the round dough and flip everything over. The dough is now magically inside the dish without ripping, yay! Tuck it into the corners and fix the sides.

For the filling:
1 large butternut squash (this is a pumpkin, but easier to find and make!)
1 tsp of cinnamon
1 tsp of ground nutmeg
1/2 tsp of “mixed spices” this is optional!
3-4 tbsp of maple syrup / honey / agave nectar / brown sugar
3 large country eggs
150-200 ml double cream

Sprinkle the squash with the spices and the sweetening (I used a mixture of brown sugar & honey!) and bake in the oven for 45 minutes on 180 Celsius. When it’s ready, scoop the soft insides into a blender, making sure all the gooey bits are gone in too! Add the egg and the cream and pulse blend until smooth. Add the rest of the honey and spices to taste, and mix again. Pour the mixture in the dough bedding and bake on 180 Celsius for about 45 minutes. If you followed the recipe, the mixture will exactly be enough to fill the pastry dish to the brim. Mine was extra liquid-ey and I wasn’t sure how it would come out but I guess that’s how it should be, because the filling was perfect after baking.

As a sneaky tip from Jamie Oliver, I sprinkled sugar on top and roasted the pumpkin seeds from inside the squash, in the oven. I thought it tasted really nice and it looked beautiful on the pie! I wish I could have left the pie in whole for ever as it was so pretty to look at, the most autumnal photo in the world. But aah, it tasted even better!
Have you made any seasonal treat yet? Let me know in the comments! 🙂


4 Comments Add yours

  1. I love this pie!!! I just shared my most fav easiest oat choc chip cookies recipe on my blog.. i am sure it will be a fav in all seasons.. does that count? ! 😀


    1. carmenkovacs says:

      I think it does haha! I’ll head over and try the recipe 😉 yay for food all around the world!

      Liked by 1 person

  2. Leeannabelle says:

    This looks sooo good! I’m definitely making this tomorrow! x


    1. carmenkovacs says:

      It’s so nice, especially the little seeds! Take a photo and show me, if it’s not all gone! 😉 x


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