Hello my lovelies!
Halloween is coming and I didn’t have a pumpkin pie recipe on the blog so far… What was I waiting for???
Finally, I did what I had to do: bake a pumpkin pie and share it with you!
Let’s see the recipe, Chef!
- 160 g butter
- 85 g sugar
- 245 g flour
- 2 tbsp cold water
- 100 g brown sugar
- 20 g flour
- 2 tsp pumpkin spice
- 1/2 tsp flower salt
- 480 g pumpkin puree
- 170 g milk
- 2 eggs
- 120 g mascarpone
- 1 tsp vanilla sugar
Combine butter and sugar until homogeneous.
Add the flour and water, combine.
Set aside in your fridge.
Combine the brown sugar, flour, pumpkin spice and flower salt.
Pour the pumpkin puree in a sauce pan, add the previous mix on top.
Heat to a simmer for 5 minutes whilst whisking.
Pour the milk, eggs, mascarpone and vanilla sugar in a large bowl. Combine.
Add the pumpkin puree and combine until homogeneous.
Preheat your oven at 210 C / 410 F degrees.
Spread your pastry with a 3-4 mm thickness. Place into the mold.
Pour the batter on the pastry and put in the oven.
After 15 minutes, lower the thermostat to 175 C / 350 F degrees and cook 35 more minutes.
In the meantime, take the remaining pastry. Make a ball and spread it.
Shape biscuits with Halloween cutters.
Cook the 14-15 minutes at 175 C / 350 F degrees (I cook them with the pumpkin pie at the end of cooking).
Remove the pie and biscuits from the oven.
Leave to cool down on a cooling rack. Place the biscuits on the pumpkin pie.