Pumpkin pie

I have made this pie several times, especially when I find good pumpkin at the market. Usually, I boil the pumpkin slices with the skin for a few minutes, just enough to soften them, and then I grate them. I use the same dough as for apple pie; it comes together quickly and results in a denser crust, not a flaky one.

Quick Info

Total time: about 1 hour
Preparation time: 20 minutes
Baking time: 35-45 minutes (5 minutes pre-baking, then another 30-40 minutes)
Servings: 12-16 pieces
Difficulty: easy
Recipe type: homemade dessert, suitable for fall or when you have fresh pumpkin

Ingredients

For the dough:
2 whole eggs
10 tablespoons sugar
10 tablespoons oil
10 tablespoons milk
13 tablespoons flour
1 packet baking powder

For the filling:
1 kg pumpkin (weighed raw, with skin)
sugar to taste (I usually add about 3-4 tablespoons, but it depends on how sweet the pumpkin is)
2 packets vanilla sugar (optional, for flavor)

Additionally:
Butter and flour for greasing the pan
Powdered sugar for finishing (optional)

Preparation Method

1. Prepare the pumpkin

Wash the pumpkin well and cut it into suitable slices. I don’t peel the skin at first; I just wash it thoroughly because it separates easily after boiling. Place the slices in a pot of boiling water and let them cook for 10-15 minutes, just enough to soften slightly. Remove the slices, let them cool a bit, then peel the skin if you want and grate the pumpkin using a large grater.

2. Sauté the filling

Put the grated pumpkin in a pan, add sugar (to taste), and if desired, vanilla sugar. Cook over medium heat, stirring constantly, until the liquid released by the pumpkin reduces. It should be quite dry so that it doesn’t soak into the dough.

3. Prepare the dough

In a large bowl, beat the eggs with the sugar until almost all the sugar is dissolved. Gradually add the oil, mixing continuously until well combined. In a separate bowl, mix the flour with the baking powder. Incorporate the flour into the egg mixture, alternating with the milk, until you achieve a batter thicker than pancake batter but still fluid – it should flow off the spoon but still have some consistency.

4. Assemble

Grease a baking dish (about 25x35 cm) with butter and sprinkle with flour. Pour half of the batter and level it gently. Place the dish in the preheated oven (180°C) for 5 minutes. Remove the dish, spread the pumpkin filling as evenly as possible. On top, pour the remaining batter as evenly as you can – you can use a spoon or spatula; it doesn’t need to be perfectly smooth.

5. Baking

Put the dish back in the oven and bake for 30-40 minutes until the top is golden brown and passes the toothpick test. Let the pie cool completely in the dish.

6. Finishing

Once cooled, dust with powdered sugar, cut into squares, and serve.

Why I make this recipe often

It’s quick to make and doesn’t require complicated techniques. The crust turns out soft, and the pumpkin remains flavorful. I like that I can adjust the sugar based on how sweet the pumpkin is. It cuts well and is good even the next day.

Tips and Variations

Tips

Use the sweetest pumpkin possible to minimize the need for added sugar.
The pumpkin should be well drained before placing it over the crust; otherwise, the pie may turn out soggy in the middle.
If you want a stronger flavor, you can add cinnamon or grated orange peel to the pumpkin.

Substitutions

You can use butter instead of oil, but it will change the texture of the crust.
Milk can be substituted with a plant-based alternative if desired.

Variations

Instead of pumpkin, you can use the same base for grated apple pie. The method is identical; just change the filling.
Chopped nuts can be added to the filling if you like.

Serving Ideas

It’s good both warm and cold. It can be served plain or with yogurt on the side. If you want something more festive, you can add unsweetened whipped cream when serving, but it’s not necessary.

Frequently Asked Questions

1. Can the pie be frozen?
I do not recommend it; the crust becomes soggy after thawing.

2. Can I use raw pumpkin without boiling it first?
Boiled pumpkin is much easier to grate and results in a softer texture. If using raw, grate it finely and sauté it longer until it softens and loses its liquid.

3. Do I have to pre-bake the crust?
The 5-minute pre-baking helps prevent the filling from mixing too much with the bottom layer. If you skip this step, there’s a risk the layers will combine during baking.

4. What kind of dish should I use?
I use a rectangular dish, about 25x35 cm, but it’s not mandatory. A ceramic dish or a round pan will work too, as long as it’s not too small, or the crust will be too thick.

5. Can I reduce the sugar?
Yes, adjusting the sugar does not affect the texture, only the taste. Very sweet pumpkin can be paired with less sugar in the filling.

Nutritional Values

Approximately, for one serving (1/12 of the dish): about 180-220 kcal.
Carbohydrates: 30-35 g
Proteins: 3-4 g
Fats: 6-7 g
Values are approximate and depend on how much sugar you put in the filling or if you add variations.

Storage and Reheating

The pie can be stored at room temperature for up to 2 days, covered with plastic wrap or in a container with a lid. For longer storage, you can keep it in the refrigerator. I do not recommend freezing it. For reheating, a few minutes in the oven or microwave works, but it won’t become crispy. It’s best fresh or the next day.

 Ingredients: Dough: 2 whole eggs, 10 tablespoons of sugar, 10 tablespoons of oil, 10 tablespoons of milk, 13 tablespoons of flour, a pinch of baking powder. For the filling: pumpkin (1 kg), sugar to taste.

 Tags:  pumpkin pie