Pumpkin Pie

This creamy, flavorful pie, made from fresh pumpkin, offers a taste of autumn, embodying the cozy charm of Ukrainian baking traditions.

Ingredients

• 8,8 oz. all-purpose flour
• 4,4 oz. butter
• 1,8 oz. powdered sugar
• 1 egg

For the filling:

• 17,6 oz. pumpkin puree
• 5,3 oz. granulated sugar
• 17,6 fl. oz. heavy cream (10%)
• 1 tablespoon vanilla sugar
• 2 eggs

Instructions

Step 1

For the crust combine the all-purpose flour, powdered sugar, soft butter, and egg. Mix until the dough comes together. Add some more flour if needed. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for 30 minutes.

Step 2

On a floured surface, roll out the chilled dough to fit your pie dish. Carefully transfer the rolled-out dough to the pie dish lightly greased with butter. Make the pie borders high, as they may settle down while baking.

Step 3

Prick your crust with the fork, cover and put it into the freezer for 20-30 min.

Step 4

Preheat the oven to 350°F. Take your pie crust out of the freezer, cover it with parchment paper, fill it with baking weights (can be replaced with dry beans or rice), and bake for 10 minutes.

Step 5

Mix pumpkin puree with an egg, add sugar and a pinch of salt.

Step 6

Pour pumpkin filling into the prebaked crust, and put it in the oven for another 30-40 minutes.

Step 7

When the pie is cooked, take it out of the oven and let it cool completely before slicing and serving.

Variations

You can enrich your filling by adding some cream or melted butter to the puree. If you decide to use fresh pumpkin instead of canned puree, cut it and cook it in a pan with milk or cream, and then puree it in a blender. Don’t forget to let your filling cool to room temperature before adding the eggs.