Pumpkin pie with pecan crumble
Shortbread base, pumpkin spice filling and a thin layer of walnuts on top.
180 min · 8 servings
Per serving
Approximately 364 kcal Protein: 7.1 g Fat: 19.4 g Carbohydrates: 42.2 g
Calculation based on the edible mass of ingredients; actual values vary by product.
Check allergens
Contains: Walnuts, Milk, Eggs, Wheat/Gluten
NHS: food allergyIngredients
- Wheat flour for the base - 200 g
- Wheat flour for crumbs - 20 g
- Butter for the base - 100 g
- Butter for crumbs - 20 g
- Cold water - 50 ml
- Pumpkin puree without sugar - 450 g
- Milk – 200 ml
- Eggs - 2 pcs.
- Sugar for filling - 100 g
- Sugar for crumbs - 20 g
- Peeled walnuts - 60 g
- Ground cinnamon - 2 g
- Ground ginger - 1 g
- Salt - 2 g
How to cook
- Grind the flour and cold butter for the base with salt. Add cold water, bring the dough together and chill for 30 minutes.
- Roll out into a 23 cm mold with sides. Prick the bottom and bake with a weight on parchment for 15 minutes at 180°C; remove the load.
- Mix pumpkin puree, milk, eggs, sugar for filling and spices. Pour into the base.
- Rub the flour, butter and sugar into a crumble with the chopped nuts. Scatter over the filling.
- Bake at 175°C for 45-55 minutes until the edges are firm and the center is slightly movable. Cool for at least an hour before slicing.
Products for the recipe
- Shelled walnuts — Peeled walnuts are included in the recipe. The quantity depends on the number of servings.
The signature version of pumpkin pie: sugar instead of maple syrup, less liquid in the filling, homemade shortbread base and nut streusel. The photo shows the classic version without streusel. Russian text and home proportions: Vostok Food, CC BY-SA 4.0.
Source: Wikibooks: Pumpkin Pie I · CC BY-SA 4.0