The pumpkin shortcrust pie was created because I wanted to test this food, as I do not use it widely and therefore make a dessert out of it.
To tell the truth, I looked at some photos on the internet for inspiration on an idea, something on how it should turn out and especially how to use the pumpkin in my dessert.
This is not the usual dessert you can prepare quickly; you need the patience to make the pumpkin cream first, then prepare the shortcrust pastry while it cools, and with a little care, a delicious dessert will come out!
After this trial, I used pumpkin to make several experiments in the kitchen, and this dessert in particular I made again because it was very well liked at home.
Try my recipe and I’m sure you will like it, even if pumpkin has a flavor that must be appreciated, but I must say that in this cake it blends quite well.
If you make any of my recipes, send me the photos and I will publish them on my page with your name.
Try to make it yourself and comment on your results.
Approx. 355 Kcal per person
- Difficulty: Medium
- Cost: Medium
- Rest time: 30 Minutes
- Preparation time: 20 Minutes
- Portions: 4 people
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter, Halloween
Ingredients for making Pumpkin Shortcrust Pie
- 5.3 oz pumpkin puree (cooked weight)
- 1.4 tbsp Butter
- 2 tbsp Honey
- 0.5 cup Milk
- 1.8 oz Almond flour
- 1 medium egg
- 2 tbsp all-purpose flour
- 2.2 cups all-purpose flour (+ extra for the work surface)
- 0.75 cup Sugar
- 1 pinch Salt
- 1 tsp baking powder
- 9.2 tbsp Butter
- 3 Eggs (1 whole and 2 yolks)
- 1 Lemon zest (grated)
- 1.4 oz brown sugar
- 1.1 oz powdered sugar before serving
Tools
- 1 Springform Pan Springform Pan
Preparation of Pumpkin Shortcrust Pie
To obtain the pumpkin puree, cut the pumpkin into slices, remove the skin and bake in the oven for about 15 minutes at 300°F, then blend with an immersion blender.
Prepare the shortcrust pastry by combining all necessary ingredients, form a dough and put it in the fridge for about 15 minutes.
Meanwhile, prepare the filling by putting the pumpkin puree, almond flour, softened butter, milk, egg, honey into the mixer, mix well, finally add the flour and set aside.
Take the shortcrust pastry dough and roll out the first layer for the base of medium thickness; butter and flour a high-edged baking pan or use a silicone pan and place the pastry up to the edges.
On the base of the pastry, place chickpeas or beans directly on the pastry, or with a sheet of parchment paper and bake in the oven for 9-10 minutes at 350°F.
Remove from the oven, let it cool for a few minutes, then pour in the pumpkin mixture, sprinkle with brown sugar, and bake again at 350°F for about 40 minutes, checking the cooking.
Once baked, let it cool, sprinkle with powdered sugar and serve.
