Pumpkin Pie

If Autumn had a flavor it would definitely taste like apples, cinnamon and.. PUMPKINS! Today I’m sharing a recipe for something that is probably the most popular treat during this season – Pumpkin PieΒ πŸ˜ƒ


I decided to put some peanut butter into the crust, because I thought it would go well with the pumpkin flavor (and also because I love peanut butter and I put it into everything I can πŸ˜‚Β )


It’s best to eat this pumpkin pie when it’s refrigerated and I suggest waiting for the pie to cool down to at least room temperature. If you cut into it, while it’s still hot, it will completely fall apart (trust me, I learned this the hard way πŸ˜…)

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  • 2 cups pumpkin puree*
  • 1 cup evaporated milk
  • Β½ brown sugar
  • 2 eggs
  • Β½ teaspoon cinnamon
  • Β½ teaspoon ground ginger
  • pinch of salt
  • 2 cups flour
  • 180g butter
  • 5 tablespoons cold water
  • 2 tablespoons icing sugar
  • 2 tablespoons peanut butter
  • optional: whipped cream and cinnamon for decoration
  1. Mix together the flour and icing sugar. Add the butter, peanut butter and water and form a dough.
  2. Roll the dough into a ball, wrap in plastic wrap or tin foil and refrigerate for around 30 minutes.
  3. Preheat oven to 190Β°C/375Β°F and grease a pie dish/spring form pan.
  4. Once the dough has chilled, roll it out on a floured surface to fit your baking tin.
  5. Press the crust into the bottom and sides of your baking tin.
  6. In a bowl whisk together the pumpkin puree, evaporated milk and eggs. Next, add the brown sugar, ground ginger, cinnamon and salt and combine everything well.
  7. Pour the mixture into the pie crust.
  8. Bake for around 45-55 minutes.
  9. Wait for the pie to cool down (it’s best to refrigerate it overnight) and decorate with whipped cream and some cinnamon before serving. Enjoy!

*If you don’t have pumpkin puree you can make your own! Just cut some pumpkins into halves, remove the seeds, place them cut side down on a baking tray lined with parchment paper and bake for around an hour. Take out of the oven and let cool. Next, scoop out the insides of the pumpkin and puree it in a blender until smooth. And your pumpkin puree is ready!

4 responses to “Pumpkin Pie

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