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Pumpkin pie

Pumpkin pie
1 h 25
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    What do you need?


    For the crust:

    • 100 g | 2/3 cup all-purpose flour, plus extra for dusting
    • 100 g | 2/3 cup whole-wheat flour
    • 2 tbsp icing sugar
    • 120 g | 1/2 cup unsalted butter, cold and cubed
    • 2 - 4 tbsp iced water
    • 1 small egg, beaten

    For the filling:

    • 400 g | 1 3/4 cups canned pumpkin purée
    • 400 ml sweetened condensed milk
    • 2 medium eggs
    • 1 1/2 tsp ground ginger
    • 1/2 tsp ground cinnamon

    • 1/4 tsp ground nutmeg
    • 1 pinch salt

    To serve:

    • 250 ml heavy cream

    How to prepare it:

    For the pastry: Combine flours, confectioner's sugar and butter in a food processor. Pulse until mixture resembles breadcrumbs.

    Add 2 tbsp water and pulse until a dough forms around the blades; add more water as needed to bring the dough together.
    Turn out dough when ready and knead very briefly before shaping into a disc. Wrap in plastic wrap and chill for 30 minutes.
    After chilling, preheat oven to 180°C (160° fan) | 350F | gas 4. Roll out pastry on a lightly floured surface into a round approximately 0.25" thick.
    Use pastry to line a 9" fluted tart tin, pressing it into the base and sides. Cut away any excess, overhanging pastry and prick the base all over with a fork.
    Line pastry with a sheet of parchment paper andn fill it with baking beans. Blind-bake for 12-15 minutes until golden at the edges.
    Discard beans and paper and return pastry to the oven for a further 4-6 minutes to brown the base. Remove again and brush the tart with the beaten egg before leaving to cool on a cooling rack.
    For the filling: Reduce oven to 170°C (150° fan) | 325F | gas 3.
    Beat together all ingredients for the filling in a large mixing bowl until smooth and creamy. Pour into the baked base.
    Bake for 35-45 minutes until filling is set and a knife inserted towards edge of the filling comes out clean.
    Remove from oven and let cool to room temperature. Wrap in plastic wrap and chill for at least 4 hours, preferably overnight.
    To serve: Whip cream in a large mixing bowl until softly peaked. Cut pie into slices and serve with whipped cream on top.

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