Ola Rokita

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Pumpkin Pie

Ola Rokita09 October 2020Comment (1)

Pumpkin Pie

 

This pumpkin pie recipe is inspired by my European baking background and by my recent introduction to American baking.

The best pumpkin pie is baked at home

I love the taste of pumpkin, but I’m not a fan of a thick crust or filling that’s too sweet. It’s one of the reasons why I decided to bake my own pumpkin pie at home, with a thinner and flakier crust and less sugary pumpkin filling.

Make your pumpkin pie crust extra flaky

The key to making a flakier crust is to avoid overworking the dough and use cold butter. I knead the dough very lightly, just until the ingredients are combined. Don’t worry about the lumps in the dough, these will melt during baking and will ensure the crust gets enough moisture to form a flaky texture.

Also, I roll out the crust dough fairly thin. Not only does this reduce the extra calories, but it also makes the pie lighter, while each bite melts in your mouth.

 

pumkin pie slice

Balance the pumpkin flavor with fewer spices

Pumpkin has a relatively mild flavor, so it’s important to use small amounts of spices, especially the ones that are very intense. With too much cinnamon, nutmeg, or clove, the subtle flavor of the pumpkin gets lost. It’s one of the reasons why I avoid using clove in my pumpkin filling.  I find that a hint of cinnamon and nutmeg is all that’s needed to make a delicious pumpkin filling. But of course, if you enjoy the wow factor, then adding clove will be perfectly fine. It comes down to a personal preference.

Made from scratch or store-bought pumpkin filling?

If you’re in a hurry, you can certainly buy pre-made pumpkin filling. However, I find that the store-bought versions are way too sweet. You can also purchase pumpkin puree in a can. This way you can control how much sugar or spices to add based on your preference.

I enjoy going pumpkin picking and then bringing it home to bake with my kids. This way the whole family is involved and they see the process of picking up ingredients from the local farm and then turning them into something delicious.

By making my own filling from scratch, I know what’s in it and I reduce the sugar. In general I believe that delicious desserts don’t need to be very sweet. Sugar should accent the flavors rather than mask them.

Enhance the texture of your pumpkin pie filling

To make the filling extra silky, I use mascarpone cheese instead of the heavy cream. I find that the texture is smoother and the filling holds its shape better. If you want a very firm pumpkin filling, add a tablespoon of semolina (cream of wheat cereal) or rice flour. This will also help the filling keep its form.

My favorite flour to use for the pie crust is wheat flour from Poland type 500, “Poznanska” or you can also use all-purpose flour.

 

Pumpkin Pie Crust

Ingredients

  • 2 cups flour
  • 1 whole egg
  • 1 cup unsalted butter (about 200 grams or 7oz)
  • 2 tbsp powdered sugar
  • ½ tsp vanilla extract
  • ½ tsp lemon zest
  • ¼ tsp salt

Instructions

  1. In a medium bowl, add the flour and powdered sugar.

    flour and sugar
  2. Chop the butter into small chunks and mix it together with the combined flour and powdered sugar.

    Add butter
  3. Using your hands, knead the ingredients lightly together, just until combined.

    combine flour with butter
  4. In a separate bowl, whisk together the egg, salt, vanilla, and lemon zest.

  5. Add the mixture to the dough, and using your hands, form the dough into a ball.

    Work the dough
  6. Don't overwork the dough, knead it just enough to combine the ingredients together.

  7. Once the dough is made, wrap it in a plastic foil and place it in the refrigerator for at least 30 minutes.

    Made dough
  8. Preheat the oven to 350° Farenheit or 180° Celsius.

  9. Prepare a pie baking dish by greasing it lightly with butter or sunflower seed oil.

  10. Remove the cooled dough from the fridge. Using kitchen foil, place one piece on the bottom of the dough and the other piece on top of the dough to prevent the dough from sticking to the counter when you're rolling it out.

    Rolling out the dough
  11. Roll out the dough until you obtain a large circle.

  12. Place the rolled out dough onto the pie baking dish and using your finger tips, gently press the dough into the dish.

    lined baking dish
  13. Remove any overflowing edges and use the extra dough for framing your pie later on.

    left over dough
  14. If you want to prevent getting a soggy crust or, ensure the crust is fully baked, slightly pre-bake (blind bake) your pie crust. Take a piece of parchment paper and place it on top of the dough that's laid out inside the baking dish. Weigh it down with some rice or beans, then bake it at 350° Fahrenheit or 180° Celsius for about 15-20 minutes, depending on how thick is your crust.

  15. Take it out of the oven. Remove the parchment paper and the weights, and pour the pumpkin filling inside the pre-baked crust.

    adding pumpkin filling
  16. Frame it with the leftover dough by rolling it with your hand into a thin long strand. Then line it on top of the filling along the edge of the pie dish. Use a fork to add a pattern by gently pressing it into the dough.

    lining the pie
  17. Bake your pie for 45-55 minutes maximum, depending on your oven.

    baked pumpkin pie
  18. Take it out and cool it off for 15-20 minutes. Then enjoy your freshly baked pumpkin pie with a scoop of ice cream or some whipped cream.

 

Pumpkin Filling

Ingredients

  • 2 cups chopped pumpkin
  • 3 whole egs
  • ¾ cup brown sugar
  • 1 cup mascarpone (250 grams or 8 oz)
  • 1 tsp cinammon
  • ¼ tsp nutmeg

Instructions

  1. Steam pumpkin chunks for about 10 minutes, or until soft.

    steaming pumpkin
  2. Once softened, set it aside to cool off for about 20 minutes.

  3. In a medium mixing bowl, combine the steamed pumpkin, brown sugar, eggs, and the mascarpone cheese.

    making pumpkin filling
  4. Add cinnamon and nutmeg.

  5. Using a blender, combine all the ingredients together until you obtain a smooth texture.

    blending pumkin filling
  6. Add a spoon of semolina (cream of wheat cereal) or rice flour if you want a firmer filling.

  7. Pour the filling into your pre-baked pie crust.

    adding pumpkin filling
Summary
recipe image
Recipe Name
Pumkin Pie
Alex Rokita
Ola's Bakery
Preparation Time
Cook Time
Total Time
Average Rating
51star1star1star1star1star Based on 3 Review(s)

{ 1 comment… read it below or add one }

JW October 9, 2020 at 22:42

Best I’ve ever had. Perfect pie and light crispy crust. To die for!!!

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