A classic American fall dessert with a delicate shortcrust base and a silky pumpkin filling baked to creamy perfection. Roasted pumpkin, cream, eggs, and warm spices come together for a deep, comforting flavor that fills the house with an incredible aroma. Effortless to make yet café-worthy in both look and taste - perfect for autumn weekends, holiday gatherings, or a cozy tea at home.
Begin with the pumpkin — it needs time to cool after baking. For a 22 cm (9-inch) pie dish, you’ll need about 700 g of raw pumpkin. Cut it in half, scoop out the seeds and fibers, and peel off the skin.
Lightly brush the pumpkin with oil and bake in a preheated oven at 180°C (350°F) for 35–40 minutes, until soft and easily pierced with a knife. Let it cool completely at room temperature.
In a large bowl, mix together the flour, sugar, and a pinch of salt.
Cut the cold butter into small cubes, add to the bowl, and rub with your fingertips until the mixture looks like fine crumbs.
Gradually add cold water, one tablespoon at a time, gently mixing the dough with your hands. The amount of water may vary depending on the flour’s moisture — add just enough for the dough to come together into a ball, but not become sticky. Do not knead it for too long to keep the crust tender and crumbly.
Wrap the dough in plastic wrap and refrigerate for 30–60 minutes to rest.
Roll out the dough into a circle large enough to cover the bottom and sides (4–5 cm) of a 22 cm (9-inch) pie dish. Gently transfer it to the dish, pressing it firmly into the bottom and up the sides.
Cover the crust with a piece of parchment paper and fill it with dry rice or beans to keep it from puffing up. Blind bake for 15 minutes at 180°C (350°F), then remove the weights and parchment.
Once the pumpkin has cooled, purée it in a blender until perfectly smooth.
In a separate bowl, whisk the eggs and sugar until combined.
Stir in the pumpkin purée until the mixture is smooth.
Add the spices — cinnamon, ginger, nutmeg, cardamom, and salt — and mix until evenly blended and fragrant.
Pour in the cream and stir again until smooth and silky.
Remove the pie crust from the oven, then take out the parchment and the beans or rice. Carefully pour the filling into the crust and gently tap the dish to smooth the surface. Return the pie to the oven and bake for another 40–45 minutes, until the filling is set.
Let the pie cool completely at room temperature before serving. Serve as is or with whipped cream.
