FOOD

Pumkin Pie recipe

Pumpkin pie is not a traditional dish here in the Netherlands — neither is carrot cake or zucchini bread or the like. I think baking with vegetables was simply not in our system before! Thankfully with all of this internationalism going on you will now find more than just apple pie in Amsterdam (although, I have to say, there’s nothing wrong with a good piece of traditional Dutch apple pie). I personally love pumpkin pie, and since the canned pumpkin puree is not available here I have to create the whole thing from scratch. Which might, arguably, be even better.

Anyway, I thought I’d share my favourite pumpkin pie recipe here. It sounds more complex than it really is, so do give it a try and let me know what you think… I think it’s really, really good!

Crust:

Note: I use a 30cm (14″) porcelain quiche pan because I don’t have a traditional pie pan, and when I double the below amounts I have enough for three crusts. I always freeze two batches for later use.

  • 3 cups of plain flour
  • 1 cup (or 225 g) butter
  • 1 1/2 tsp salt
  • 1/3 cup water
  • 1 egg
  • 1 teaspoon vinegar
  • Mix water, egg and vinegar together until well blended. Cube cold butter into a mixing bowl. In a separate bowl combine flour and salt. Add some flour mixture to the butter bowl and mush together with your hands, add the water, egg and vinegar mixture. Continue to add the flour mix until well combined. Lightly flour your working surface, roll out crust and insert in your buttered pie pan. I always pierce the dough with a fork at this point, no clue why really.
    Cover the bottom with parchment paper and insert pie weights (or dry beans) and par bake for about 15 to 20 minutes on 175°C / 350°F.

    Filling:

    Note: I prepare my own pumpkin puree: cut pumpkin in half, scoop out seeds, roast in oven on 175°C / 350°F for half an hour, peel and puree. I tend to make loads and freeze left-overs in batches of 450 g together with the crust dough for later easy-to-make pies!

  • 1 1/4 cups or 450 g pumpkin puree
  • 3/4 cup sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1 teaspoon all-purpose flour
  • 2 eggs, lightly beaten
  • 1 cup evaporated milk, undiluted (For our Dutch readers: 1 flesje koffieroom)
  • 2 tablespoons water
  • 1/2 teaspoon vanilla extract
  • Combine pumpkin, sugar, salt, spices, and flour in a medium mixing bowl. Add eggs; mix well. Add evaporated milk, water, and vanilla; mix well. Pour into par-baked crust in pie pan. Bake at 200°C / 400°F for 15 minutes; reduce heat to 175°C / 350°F and bake about 35 minutes longer, or until center is set.

    Bon appétit!

    xxx Esther


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    Comments (13)

    November 10, 2011

    […] the original: Pumkin Pie recipe « Babyccino Kids: Daily tips, Children's products … more on this:Caramel Apple Pie – Guest Recipe from Julia Corbett – Kates Bubble Caramel […]


    Alison
    November 10, 2011

    I don’t make Pumpkin pie, but I do make Pumpkin muffins with chocolate chips. I live in Spain so like you, I make my pumpkin (or squash) puree from scratch. My method requires advance planning so I will try your method in future when I don’t have any frozen and am impatient to bake.
    Cut the pumpkin (or squash) in half and clean out the seeds. Put the halves face down in a roasting pan, add a couple of cm of water and bake it in a 200°C oven for 45 minutes to an hour or until the skin is easily pierced with a fork. I scoop the flesh out of the skin, puree it, and
    let it drain in a collander overnight to rid it of the extra water.
    Que aproveche!


    November 10, 2011

    I just made pumpkin puree too (which is definitely better than the canned stuff everywhere here in US)for a pumpkin pie. I like how your recipe has vanilla. Ours had 1/4 tsp of cloves.


    Esther in Amsterdam
    November 11, 2011

    I love cloves! Will try that next time! x


    Anaïs
    November 14, 2011

    I also add allspice and nutmeg to the cinnamon, ginger and cloves. I really like p ushing the ginger flavour. Since we dont have evaporated milk in France (or at least I don’t think so), I use a combination of milk and crème fleurette (which is liquid cream). very rich, but just right, not too much. I also use some brown sugar instead of only white sugar. yummy!!!


    November 14, 2011

    I will try this recipe before the end of the month. Thanks for sharing.

    BTW – I’ll look at Hanos if I can find cans of pumpkin there. Will let you know. Still have a can I received as a present from an US-friend.


    SHOW ALL COMMENTS
    bibian
    November 14, 2011

    i’ve tasted the pumpkin pie Esther made, and it was absolutely delicious!


    Esther in Amsterdam
    November 14, 2011

    ?


    Courtney in London
    November 14, 2011

    I’ve never been a pumpkin pie lover… but you have twisted my arm with this recipe. I think I’ll try it… and just might be a pumpkin pie convert after all!
    xx


    Emilie in Paris
    November 14, 2011

    Cannot wait to try it! I love pumpkin pie!


    Becky
    November 15, 2011

    Your recipe is also similar to mine. In the absence of evaporated milk here in Holland I use condensed milk, and I think I even prefer it to the original!


    Daniell
    October 5, 2019

    That time of year again when I search this recipe. Been several consecutive years now. Thanks for sharing


    Esther in Amsterdam
    October 8, 2019

    Ah — thanks for letting me know! I really am convinced this IS the best pumpkin pie recipe — outside the US at least 😉 x


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