Pumpkin pie

Total time: 1hr 45m
Preparation Time: 45m

For 16 pieces

Nutritional Information

Contains 251 Kcal, 5g Protein, 27g Carbohydrates, 14g Fat


  • Dough
  • 150 g butter, cut into pieces, cold
  • 200 g white flour
  • 100 g wholemeal flour
  • 0.5 tsp salt
  • 1 eggs, beaten
  • Pumpkin mixture
  • 3 eggs
  • salted water, boiling
  • 0.5 tbsp ginger, finely grated
  • 800 g squash (e.g. small Knirps), diced
  • 150 g ground cane sugar
  • 0.25 tsp ground cloves
  • 250 g cream cheese
  • 1 tsp cinnamon
  • Utensils
  • One baking tray (approx. 28 cm in diameter), lined with baking paper

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  • Dough

    Mix the flour and salt. Add the butter and rub together using your hands to form an even, crumbly mixture. Add the egg, mix to create a soft dough. On a lightly floured surface, roll out the dough (approx. 35 cm in diameter), transfer to the prepared tin, prick the base with a fork. Line with baking paper, weigh down with dried pulses. Cut out leaves from the remaining pastry dough, cover and chill.
  • To blind bake

    Approx. 15 mins. in the lower half of an oven preheated to 220°C. Remove from the oven, remove the baking paper and dried pulses, leave to cool on a rack. Turn the oven down to 180°C.
  • Pumpkin mixture

    Cover and cook the pumpkin in salted water until soft, drain well, puree and leave to cool. Mix the eggs, cane sugar, cinnamon, ginger and ground cloves with the pumpkin mixture. Gradually stir in the cream cheese. Spread the mixture over the pie base. Arrange cut-out leaves on top of the pumpkin mixture.
  • Return to the oven

    Approx. 45 mins. Remove from the oven, allow to cool slightly, remove from the tin, leave to cool completely on a rack.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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