Pumpkin Pie

Pumpkin Pie


For the home-made shortcrust pastry:

- 250 g flour
- 100 g butter, cut into cubes and softened
- 3 tbsps Guénard Virgin Pecan Oil
- 3 tbsps sugar
- 1 tsps gingerbread spices (or powdered cinnamon)
- 1/2 tsps salt
- 1 egg yolk
- 5 cl water

For the filling:

- 75 g brown sugar
- 75 g caster sugar
- 3 eggs
- 1 tbsp cornflour or potato starch
- 1 tbsp spices (cinnamon, ginger)
- 250 ml lukewarm milk
- 500 g steamed pumpkin
- 1/2 tsp salt



Making your home-made spiced shortcrust

Take the butter out of the refrigerator 2 hours before getting started, so it has time to soften up.

Combine all of the dry ingredients in a large mixing bowl: flour, salt and spices.

Add the butter and rub in with your fingers for a few minutes, then crumble up the mixture by rubbing it between your palms.

Add the water, pecan nut oil and egg yolk. Mix fairly quickly then form the pastry into a ball. To make sure the butter is evenly mixed in, flatten out the pastry on your work surface with the palm of your hand, then fold over the edges into the middle. Repeat this operation 2 or 3 times.

You can now roll out your pastry using a rolling pin, then line the baking tin (remembering to add a sheet of waxed paper first).

Prick the base several times with a fork and leave to cool in the refrigerator.


The pumpkin filling

Mix the dry ingredients together: cornflour, salt, spices, white sugar and brown sugar.

Add in the pumpkin flesh, which should be steamed or cooked in the microwave, then blended or crushed with the back of a fork.

Beat the eggs with the milk, then add in slowly to the mix.

Line a baking tin with your shortcrust pastry, then pour over the pumpkin mixture.

Cook at 230°C for 5 minutes, then reduce the temperature to 180°C for another 30 minutes.

Leave to cool and serve with whipped cream.

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