Pumpkin pie

Pumpkin pie

Total: 1 hr 45 Min. | Active: 45 Min.
Nutritional value / piece: 251 kcal
, Fat: 14 g
, Carbohydrate: 27 g
, Protein: 5 g


16 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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200g white flour
100g wholemeal flour
½tsp salt
150g butter, cut into pieces, cold
1 egg, beaten

Pumpkin mixture

800g squash (e.g. small Knirps), diced
salted water, boiling
3 eggs
150g ground cane sugar
1tsp cinnamon
½tbsp ginger, finely grated
¼tsp ground cloves
250g cream cheese
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One baking tray (approx. 28 cm in diameter), lined with baking paper

How it's done


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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