Pumpkin pie

My first pumpkin pie was made on an autumn afternoon, using fresh pumpkin from the market. I was pleased that the dough rolled out easily and didn't stick, and the smell in the kitchen was very familiar. The filling is quickly prepared, just be patient for the pumpkin juice to reduce well. In the end, I sprinkled powdered sugar while it was still warm, and it melted slightly on top.

Quick info

Total time: 1 hour and 40 minutes
Preparation time: 1 hour
Baking time: 40 minutes
Servings: 1 large tray (about 8-10 servings)
Difficulty: easy-medium, if you are used to kneading dough
Seasonal recipe or for any day when you crave something homemade and sweet

Ingredients

500 g flour
200 ml warm water
200 ml oil (divided: 100 ml for the dough, 100 ml for sautéing the pumpkin)
150 g sugar
a pinch of salt
1 sachet of vanilla sugar
1.5 kg pumpkin (preferably for pies)
powdered sugar, for sprinkling at the end

Preparation method

1. Peel the pumpkin and remove the seeds. Wash it and grate it using a large grater.

2. In a large pot or pan, put the grated pumpkin with 100 ml of oil, sugar, and vanilla sugar. Mix and let it cook over medium heat until the pumpkin softens and the liquid reduces, about 10-15 minutes. Stir occasionally. When there is no more juice and the mixture is thick, remove from heat and let cool.

3. In a large bowl, put the flour, salt, warm water, and start kneading. Gradually add 100 ml of oil, a little at a time, and continue kneading until you get a soft dough that doesn’t stick to your hands or the bowl. If it seems too soft, you can sprinkle a little flour. Cover the bowl with a towel and let the dough rest for 30 minutes.

4. Preheat the oven to 180°C.

5. Divide the dough into two pieces for two equal sheets. Sprinkle flour on the work surface and roll out the first sheet enough to cover the tray (about 3-4 mm thick).

6. Line the baking tray with parchment paper. Place the first sheet of dough in the tray. Spread the pumpkin filling evenly over the sheet, almost to the edges.

7. Roll out the second piece of dough and place it on top. Pinch the edges of the two sheets together to seal the filling. Prick the top sheet in several places with a fork.

8. Place the tray in the oven on the middle rack. Bake the pie for 40 minutes, until golden brown on top.

9. Remove the pie from the oven. Dust with powdered sugar while it is warm or after it has cooled, according to preference. Cut it into squares or rectangles after it has cooled slightly.

Why I make this recipe often

The pumpkin pie turns out well with basic ingredients, without much effort. The dough is tender, and the pumpkin remains flavorful. It works well warm or cold and keeps well for a day or two. It’s a recipe I can make without thinking too much about quantities or complicated steps.

Tips and variations

Tips

The dough should be soft but not sticky – do not add all the flour at once, adjust if necessary.
The filling should be without liquid, otherwise, the dough may become soggy while baking.
Do not sprinkle powdered sugar while the pie is hot; it melts immediately and doesn’t remain visible.

Substitutions

Vanilla sugar can be replaced with vanilla essence or omitted if you don’t have it.
The oil can be any neutral sunflower or canola oil.

Variations

You can add a little cinnamon or nutmeg to the pumpkin filling if you like.
For a richer flavor, you can sprinkle chopped nuts over the pumpkin layer, but this is not part of the original recipe.

Serving ideas

The pie goes well with unsweetened tea or milk. It can also be served plain, for breakfast or as a snack.

Frequently asked questions

1. Can I use frozen pumpkin?
You can, but it should be completely thawed and well drained before sautéing. Otherwise, the filling will be too watery.

2. What kind of flour should I use?
I used classic white flour, type 000. I haven’t tried other types, but type 650 flour works for a slightly denser dough.

3. Do I need to grease the top sheet with something?
No, in this recipe, the top sheet is not greased. It becomes golden brown just from baking. You can grease it with a little oil if you want a subtle shine, but it’s not necessary.

4. Can the pie be frozen?
I haven’t tried freezing it. The pie is better fresh or up to the next day.

5. What if I don’t have parchment paper?
You can grease the tray with a little oil and sprinkle flour, but the parchment paper helps to remove the pie more easily.

Nutritional values

Estimate for one serving (1/10 of the tray): approximately 280-300 kcal, 7 g fat, 48 g carbohydrates, 3 g protein. Most calories come from flour, sugar, and oil. The pumpkin adds fiber and some vitamins, but does not significantly influence the caloric values. Calories may vary depending on the amount of sugar sprinkled at the end.

Storage and reheating

The pumpkin pie can be kept at room temperature, covered with a towel or plastic wrap, for a maximum of 2 days. You can heat a portion in the oven for a few minutes, but it’s not mandatory. I do not recommend refrigerating it because the dough hardens and loses its tender texture. It is not suitable for freezing.

The pie remains good the next day, but it is best eaten on the day it was made.