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Pumpkin pie

Pumpkin pie

Pumpkin pie

  • Difficulty: Easy
  • Average Time: 30 min of preparation, 25 min of cooking 
  • Type of Cooking: Baked in the oven, Pan  
  • Doses for: 6 people


  • 500gr of shortcrust pastry
  • 600gr of chopped yellow pumpkin and the seeds cleaned from the filaments
  • ¼ spoonful of ground nutmeg
  • ¼ spoonful of ground ginger
  • ¼ spoonful of ground cinnamon
  • 4 tablespoons of maple syrup
  • 6 spoons of brown sugar
  • 3 beaten eggs
  • 200ml cream


To prepare the Pumpkin Pie to preheat the oven to 200 °. Roll out the shortcrust pastry and put it in a buttered baking tray about 22 cm long. Bake it in the oven for about 20 minutes. Leave to cool. Place the pumpkin pieces on a baking tray, sprinkle them with nutmeg, ginger, cinnamon, and sprinkle with maple syrup. Cover the tray with aluminum foil and bake for about 45 minutes, reducing the oven temperature to 180 °. Leave to cool. Blend the pumpkin until it becomes a puree and transfer to a bowl. Add 2 tablespoons of sugar and eggs. Mix well. Fill the pastry base with the mixture obtained and cook for about 45 minutes on low heat. Toast the pumpkin seeds sprinkled with the remaining sugar, put them in the oven with the cake for about 10 minutes until golden brown. Take out the pumpkin pie and put the cooled seeds on top. Serve the pumpkin pie with fresh whipped cream. 

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