The pumpkin pie sweet pumpkin pie is a must-have for celebrating Halloween, and as with every good legend, Jack o’ Lantern arrives right on time. Enjoy this delicious and spooky pie made with shortcrust pastry, pumpkin cream, and semolina. Also try the mini Halloween pumpkins.
If you’ve never tried pumpkin in a sweet version, I recommend making the pumpkin pie sweet pumpkin pie with the recipe’s measurements for an 18/20 cm pan. For vegans, there are substitutions for butter with vegetable margarine and eggs with psyllium gel. If you want to make a larger pie, just double the quantities and you’re set.
Witches, wizards, and goblins, are you ready? The magical night is coming!!!
- Difficulty: Very easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 8 People
- Cooking methods: Oven
- Cuisine: American
Ingredients
- 1 1/4 cups all-purpose flour
- 1/3 cup butter (can be replaced with vegetable margarine)
- 2 1/2 tbsp sugar
- 1/2 teaspoon baking powder
- 1 pinch salt and 1 pinch of vanilla (or vanilla aroma)
- 4 tablespoons water
- 3/4 cup milk (can be replaced with plant-based milk)
- 1/4 cup semolina
- 2 1/2 tbsp sugar
- 1 pinch salt
- to taste cinnamon and nutmeg
- 3.5 oz pumpkin (already cleaned)
- 1 egg (vegan substitution with 1 tablespoon psyllium seed gel)
- lemon zest (grated)
Preparation
Prepare the shortcrust pastry by placing the flour, butter or vegetable margarine at room temperature, pinch of salt, sugar, and vanilla aroma in a bowl. Knead until the mixture becomes crumbly, then add the water a little at a time with a spoon and finish kneading.
Wrap the dough in plastic wrap and keep it in the refrigerator for at least 1 hour.
Meanwhile, cut the pumpkin into small cubes and cook it in a pan with a few tablespoons of water. Stir it occasionally to prevent roasting, and if it dries out, add a bit more water.
When it’s cooked, turn off the heat and let it cool down, then blend it with the egg until it becomes a smooth cream and set aside.
Put the milk with sugar, a pinch of salt, cinnamon, nutmeg, and grated lemon zest in a saucepan. Pour in the semolina in a steady stream, stir, and bring to a boil.
Cook the semolina for about 7/8 minutes from boiling, stirring the mixture with a spoon.
When it’s dry and compact, turn off the heat and let it cool down, then add it to the pumpkin cream and mix the mixture well.
Take the shortcrust pastry out of the fridge and let it sit for 15 minutes at room temperature before working with it. Set aside a piece of dough to make the pumpkin face decorations.
Roll it out with a rolling pin and after greasing the pan, place it on the base evenly. Pour in the semolina with pumpkin cream and level it out well.
With the reserved shortcrust pastry, have fun decorating the Jack o’ Lantern face. Triangle eyes and a toothless grin. Enjoy decorating it creatively.
Preheat the oven to 356 degrees (static) or 338 degrees (fan) and bake the pie for about 40 minutes, until cooked and golden.
Let it cool before removing from the mold and before serving, keep it in the fridge for a few minutes.
