Garance Galore

It all started when I hosted a Halloween workshop at the school where I work. It was fun, super fun! To add a bit of whimsy to the occasion, our director even bought two pumpkins, which sat in the hall for a while. After the workshop, on the 31st, I found myself thinking, “So, that’s it, Halloween is over” (I love Halloween, by the way).

“Any plans for this pumpkin?” I asked my colleagues. And that’s when I decided to take one home!

But what to make? The whole hipe around pumpkin around fall is not really a thing in most European countries. I honestly had no idea how to cook one or what it tasted like! I know my mom probably made pumpkin soups when I was a kid, but I can barely remember the taste.

Thankfully, being born in the 21st century comes with a major advantage: the internet! I looked up a few recipes and thought, “This doesn’t look too complicated.” And spoiler: not only was it easy, but it turned out to be incredibly delicious (not my words, but my husband’s!).

So I’m excited (and kinda proud) to share my pumpkin pie recipe with you. I’ve never had pumpkin pie before, so I can’t compare it to anything, but this pie was so flavorful, with a perfectly moist texture.

Ingredients

Pie Crust:

• 125g room-temperature butter
• 250g flour
• 50ml lukewarm water
• 1 egg yolk
• 1 tsp cinnamon (optional but highly recommended!)

Whipped Cream:

• 200g liquid cream
• 1 tbsp white sugar

Pumpkin Filling:

• 1 medium size pumpkin
• 1/2 tsp salt
• 1/2 tsp cinnamon
• 1/8 tsp cloves
• 1/4 tsp nutmeg
• 1/4 tsp cardamom
• 3 room-temperature eggs
• 350g sweetened condensed milk
• 150g brown sugar

Steps

Pie Crust:

1. In a large bowl, combine the flour and cinnamon. Gradually add in the butter.

2. Knead the dough for about 1 minute, then slowly add the water, mixing as you go.

3. Once the dough comes together, incorporate the egg yolk, mixing until the dough is smooth and uniform.

4. Sprinkle flour on your counter, place the dough on it, and roll it out to your preferred thickness (you can use a rolling pin or even a bottle).

5. Bake the dough for about 15 mins at 200°C.

Whipped Cream:

• Whip the cream with the sugar for about 2-3 minutes, until you get a thick, fluffy texture.

Pumpkin Filling:

1. Empty, clean, and cut the pumpkin into pieces, then bake it for 45 minutes at 200°C.

2. Once baked, mash the pumpkin into a purée. To ensure a smooth result, blend the purée and set it aside.

3. In a separate bowl, combine the brown sugar with the cardamom, cinnamon, cloves, nutmeg, and salt. For a perfectly smooth texture, I blended all the ingredients together.

4. Add the pumpkin purée, the eggs and sweetened condensed milk. Mix well.

5. Pour the mixture into the pre-cooked pie crust and bake for about 40-45 minutes at 200°C.

6. Let the pie cool, then enjoy with whipped cream!

ET VOILÀ ! Bon appétit !

Garance