The dessert, From around the world
Pumpkin pie
Pumpkin pie is an American pie made with roasted pumpkin and warm spices, serving 6, with 35 minutes of hands-on work. It's made entirely the day before, with only the whipped cream whipped right before guests arrive. Success comes down to well-drained puree and a pre-baked crust, at about €1.40 per person and an easy skill level.
I need a pumpkin pie, the American pie with roasted pumpkin and warm spices, with a cloud of whipped cream for fall evenings.
- For
- 6 people
- Work
- 35 min
- Total time
- 2 h 30
- Prep
- Prepared the day before
- Difficulty
- Easy
- Cost per person
- €1.40
- Calories per person
- 390 kcalcalculated by Kiloach, your weight coach
Under its golden crust, pumpkin pie hides a creamy, almost custard-like filling, carried by the sweet, slightly earthy taste of roasted pumpkin. Cinnamon, ginger, and nutmeg warm every bite without covering up the squash, and a cloud of whipped cream adds just enough freshness to balance things out.
This is the dessert that naturally belongs at fall gatherings, whether it's a casual weeknight dinner with friends or a more festive family table. It pairs well with a simple menu, a soup or a braised dish to start, and it works just as well for kids as for adults who love spiced desserts.
The schedule
What happens when, so you can be with your guests instead of in the kitchen.
- The day before 4 steps, 1 h 40
- The same day Nothing to do
- Before the guests arrive 1 step, 10 min
- When it's time to serve 1 step
The day before, you roast and puree the pumpkin, pre-bake the crust, mix the filling, and bake the whole pie, then let it cool and keep it in the fridge. Right before guests arrive, all that's left is whipping the cold cream. At serving time, you cut the slices and top each one with a spoonful of whipped cream.
The ingredients
Fruits and vegetables
- Pumpkin 1 kg
Dairy
- Pie crust 1
- Eggs 3
- Heavy cream 20 cl
- Heavy cream for whipping 20 cl
Pantry
- Brown sugaroften in the pantry 100 g
- Ground cinnamonoften in the pantry 1 tsp
- Ground gingeroften in the pantry 1 tsp
- Nutmegoften in the pantry 1 pinch
- Saltoften in the pantry 1 pinch
- Powdered sugaroften in the pantry 1 tbsp
Allergens Gluten, Lactose, Eggs
The recipe, moment by moment
The day beforeWhat's better after resting overnight in the fridge.
-
Cut the pumpkin into wedges, remove the seeds, roast it at 200°C, then blend the flesh into a smooth puree. 40 min
Let the puree drain for ten minutes in a strainer, too much water keeps the pie from setting properly.
-
Roll out the dough in a 24 cm pie dish, prick the bottom, and blind bake it. 15 min
A pre-baked crust avoids a soggy bottom, which is the biggest pitfall of pumpkin pie.
-
Mix 450 g of the puree with the eggs, cream, brown sugar, spices, and salt, then pour it over the crust.
Taste the raw filling before pouring, you can adjust the spices to your liking.
-
Bake at 175°C until the center is almost set, it should still jiggle slightly, then let it cool. 45 min
The center finishes setting as it cools, don't leave it in the oven until it feels fully firm.
Before the guests arriveThe last hour, right before the doorbell rings.
-
Whip the very cold cream with the powdered sugar and keep it in the fridge. 10 min
A pinch of cinnamon in the whipped cream echoes the spices in the pie.
When it's time to serveThe final touches, right in front of your guests.
-
Cut the pie into slices and serve with the whipped cream.
Dip the knife in hot water between each slice for a clean cut.
Our tips to get it right
- Weigh out exactly the 450 g of puree called for in the recipe, too much puree by weight makes the filling runnier and extends the baking time.
- Use a pie dish with fairly high sides, the filling puffs up slightly as it bakes and can overflow a shallower dish.
- If you don't have pumpkin, roasted butternut squash works just as well and gives an equally sweet puree.
The variations
- Swap the cinnamon, ginger, and nutmeg for a ready-made pumpkin pie spice blend, the result stays very close to the original.
- For a dairy-free version, replace the heavy cream with coconut cream, the flavor turns slightly tropical but the texture stays silky.
- For kids, serve smaller slices with a drizzle of maple syrup instead of whipped cream, less sweet and just as satisfying.
What to serve it with
- Coffee or spiced tea after the meal
- A fall vegetable soup to start
- A sweet cider alongside dessert
Storage
The pie keeps 2 to 3 days in the fridge, well covered. It freezes without the whipped cream for up to 2 months, thaw overnight in the fridge. The whipped cream should be made at the last minute and doesn't freeze well.
Questions about this recipe
Can I use canned pumpkin instead of fresh?
Yes, canned pumpkin puree works well and saves time, just make sure it's plain puree, not pie filling, which already contains sugar and spices.
How do I know when the pie is done baking?
The center should still jiggle slightly when you take it out of the oven, it finishes setting as it cools. A pie baked until fully firm in the oven often turns out dry.
Can I make this pie without a food processor?
Yes, a potato masher or fork works fine if the pumpkin is well roasted and soft. The texture will be a bit less smooth but just as tasty.
How should I present the pie for a dinner party?
Serve slices on individual plates with the whipped cream added at the last moment so it holds its shape. A light dusting of cinnamon on top makes it look polished.
Can a pumpkin pie be made ahead?
Yes, it's even recommended. The recipe needs 35 min of work in total, split up like this, the day before, 4 steps, before the guests arrive, 1 step, when it's time to serve, 1 step.
How long does it take to make a pumpkin pie?
Allow 2 h 30 in total, including resting and cooking time, of which 35 min is actual work. The recipe is rated "easy".
How many calories are in a pumpkin pie?
About 390 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.
How much does a pumpkin pie cost?
About €1.40 per person, that's €8.40 for 6 people, based on average supermarket prices.
What allergens does this recipe contain?
This recipe contains gluten, lactose, eggs. Remember to ask your guests about their allergies before putting your menu together.
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