Pumpkin Pie

Average: 5 (1 vote)
(1 vote)
Pumpkin Pie
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Health Score:
6,4 / 10
2 h. 20 min.


For the filling
400 grams Pumpkin
125 grams Double cream
liter milk
175 grams brown sugar
¼ teaspoon cinnamon
1 generous pinch Ground clove
1 generous pinch ground ginger
3 eggs
Fat (for the pan)
150 grams Whipped cream
Pumpkin seed (to sprinkle)
Pecan (to sprinkle)
For the dough
250 grams Pastry flour
100 grams Coconut oil
1 egg
2 tablespoons Fruit Vinegar
3 tablespoons ice cold water
½ teaspoon sugar
How healthy are the main ingredients?
PumpkinsugarWhipped creamsugarcinnamonGround clove

Preparation steps


For the dough, quickly knead the flour, sugar, salt, coconut oil, egg, vinegar and water into a smooth dough. Form the dough into a ball, wrap in plastic and chill for about 1 hour. 

For the filling, dice the pumpkin flesh. Bring the pumpkin and 100 ml (approximately 1/2 cup) of water to a boil. Simmer for about 15 minutes, until the pumpkin is soft. Puree the pumpkin and pour through a sieve. Mix the pumpkin, cream, milk, sugar, cinnamon, cloves, ginger and eggs.


Preheat the oven to 180°C (approximately 350°F). Grease the pie dish with oil. Roll out the dough until slightly larger than the pie dish. Line the pie dish with the dough, forming an edge. Pierce the dough several times with a fork. Spread the pumpkin mixture on the dough and smooth. Bake for about 1 hour. Remove from the oven and let cool. Serve sprinkled with pumpkin seeds, pecans and a dollop of whipped cream.