Pumpkin pie

I prepared this pumpkin pie on a chilly afternoon when I found a bag of grated pumpkin forgotten in the freezer. I'm not a huge fan of pumpkin, but I do enjoy having something homemade alongside coffee or tea. For those who appreciate seasonal desserts, this is a simple, no-fuss recipe that consistently turns out well.

Quick Info

Total time: about 1 hour and 30 minutes
Preparation time: 30 minutes
Baking time: 40-50 minutes
Servings: 1 large tray (about 12-16 pieces)
Difficulty: medium
Recipe type: classic homemade dessert, pumpkin pie

Ingredients

Dough
- 400 g flour
- 7 tablespoons milk
- 7 tablespoons sugar
- 7 tablespoons oil
- 1 egg
- 1 teaspoon baking soda
- Vanilla extract
- A pinch of salt

Filling
- 1.5 kg grated pumpkin (fresh or frozen pumpkin works too)
- 150 g sugar
- 2 teaspoons cinnamon

For brushing
- 1 beaten egg

Preparation Method

1. Start with the filling. Place the grated pumpkin in a pot, add the sugar, and stir frequently over medium heat. Cook until the pumpkin releases its water and the liquid reduces almost completely. Stir constantly to prevent sticking to the bottom.
2. When the pumpkin has softened and turned a darker color, add the cinnamon and stir. Remove from heat and let the filling cool completely before using.
3. For the dough, put the milk, oil, and sugar in a pot. Heat and stir until the sugar dissolves and the liquid begins to boil. Remove from heat and let cool for a few minutes.
4. When the liquid mixture is just warm, pour it into a large bowl. Add the egg, vanilla extract, salt, and baking soda. Mix well.
5. Gradually incorporate the flour, little by little, until you obtain a smooth, non-sticky dough. Don’t add all the flour at once; you may need less if using denser flour.
6. Divide the dough into two equal parts. On a floured surface, roll out the first piece into a sheet the size of the baking tray.
7. Line the tray with parchment paper. Place the first sheet in the tray.
8. Spread the cooled pumpkin filling evenly over the first sheet, reaching the edges.
9. Roll out the second sheet and cover the filling.
10. Beat the egg and brush the surface of the pie with it.
11. Place the tray in a preheated oven at 180°C. Bake until the top sheet is nicely golden, about 40-50 minutes, depending on the oven.
12. Remove the pie from the oven and let it cool before slicing.

Why I make this recipe often

This recipe isn't complicated, and you don't have to be a big pumpkin fan to appreciate it. The ingredients are easy to find, and it yields a whole tray, which is quite filling. The sheets remain soft even the next day.

Tips and Variations

Tips

- Don’t let the filling have too much liquid; otherwise, the sheets will become too soggy.
- Allow the sheets to cool before cutting; they set better.
- If the dough sticks, add a little more flour when rolling out.

Substitutions

- If you don’t have vanilla extract, you can leave it out.
- You can also use fresh pumpkin; just peel and grate it.

Variations

- Some add chopped nuts to the filling, but the original recipe does not include them.
- For those who want less sugar, you can slightly reduce the amount in the filling without changing the texture.

Serving Ideas

- It can be served plain, at room temperature, or slightly warmed.
- Some sprinkle a little powdered sugar after it has cooled.

Frequently Asked Questions

1. Can I use frozen pumpkin?
Yes, frozen pumpkin works too; just let it thaw and squeeze out some excess water if it has a lot.

2. What size should the tray be?
A standard baking tray (about 35x25 cm) is suitable for the amounts in the recipe.

3. Can it be made without eggs?
The egg in the dough helps bind the sheets, but you can use a little milk instead of the egg for brushing, if needed.

4. Can I keep the pie for several days?
It can be stored in the fridge in a covered container. It stays soft for about 2-3 days.

5. How do I prevent the sheets from becoming too hard?
Don’t use too much flour and don’t overbake. It’s important for the sheets to be thin but not dry.

Nutritional Values

Approximately, one serving (1/16 of the tray) has about 180-210 kcal, with about 35 g carbohydrates, 3 g protein, and 5 g fat. The sugar and pumpkin raise the glycemic index, but it's a pie that fits into the moderate-calorie homemade dessert category, especially if you serve smaller pieces.

Storage and Reheating

Pumpkin pie can be stored in the fridge in a container or covered with foil. It holds up well for 2-3 days. For serving, it can be gently warmed in the oven or microwave, but don’t leave it too long to avoid drying out the sheets. If you want to keep it longer, you can freeze portions, although the texture of the sheets will be slightly softer after thawing.

 Ingredients: Dough: 400 g flour, 7 tablespoons milk, 7 tablespoons sugar, 7 tablespoons oil, 1 egg, 1 teaspoon baking soda, vanilla essence, 1 pinch of salt. Filling: 1.5 kg grated pumpkin (I had it in the freezer), 150 g sugar, 2 teaspoons cinnamon. Topping: beaten egg.

 Tags:  pumpkin pie