Sweet pumpkin pie: the easy recipe
How to prevent pumpkin pie from being too runny?
Ingredients · Servings 6 people
- 125g butter
- 100 g sucre
- 250 g flour
- 1 pinch of salt
- 1 egg unit
- 1 vanilla bean
- 400g cooked pumpkin, roughly mashed
- 2 sachets of vanilla sugar
- 1 pinch of vanilla powder
- 75 g sucre roux
- 25 g sucre
- 2 eggs
- 30 cl liquid cream
- 1 tsp ground cinnamon
Method · 15 min
- In a bowl, combine the sugar, egg, and a pinch of salt. Add the flour. Split the vanilla bean lengthwise and scrape out the seeds with a knife, then add them to the mixture. Add the butter, cut into small pieces, and knead by hand.
- Once the dough is nice and pliable, let it rest in the refrigerator for at least an hour. If you're in a hurry, put it in the freezer for 15 minutes. After letting it rest, roll it out on a wooden board and place it in a greased baking pan, then bake for 5-8 minutes at 180-200°C (350-400°F).
- Meanwhile, in a bowl, combine the cooked pumpkin and vanilla sugar. Then add the eggs, both sugars, cinnamon, and cream. Mix well. For a smooth batter, you can blend everything together.
- Pour this mixture over the pre-baked and cooled tart base. Bake for approximately twenty minutes, at a temperature of 6-7 (gas mark 6-7).
- When the pie is cooked, the pumpkin filling should be firm; if it is still liquid, leave it in the oven longer.
To avoid a filling that's too runny, be sure to drain the pumpkin flesh well after cooking. You can also cook it for a few minutes in a saucepan to evaporate the excess water before adding it to the mixture.
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