Pumpkin Pie
A homemade pumpkin tart with a crispy pastry base and a dense, spiced filling, perfect for holiday gatherings.
80 min
Medium
Internacional
8 servings
The story behind
This pumpkin pie captures the essence of autumn. The rustic technique of folding the pastry edges over the tin gives it a unique artisanal look. Presented on a wooden table with dried leaves and small pumpkins, it is the ideal dessert for a warm October afternoon.
Instructions
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1Preheat the oven to 180°C (350°F).
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2Roll out the dough over a metal tart tin, allowing the edges to overhang and fold them rustically inwards.
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3In a large bowl, mix the pumpkin puree with the eggs and brown sugar until well combined.
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4Add the cinnamon, ginger, and cloves. Pour in the heavy cream and mix until the texture is smooth and the color is a vibrant orange.
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5Pour the filling into the prepared crust.
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6Bake for 45-50 minutes or until the filling is set and the crust looks golden and crispy.
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7Let it cool completely before slicing to ensure the filling sets and the slices are clean.
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