Decorated Pumpkin Pie

Decorated Pumpkin Pie | A Dutchie Baking

5 years ago I made my last pumpkin pie – it was awful. I wasn’t a very good baker yet back then, and the pastry was too thick, the filling too clove-y. I decided to try again after seeing my friend Nadine’s decorated pie (she really has the best ideas!!). Alright, it still took me about 4 years to get around to it but yeah.. I did it 😉 And oh my – this is the best pie I have EVER had! I am not overstating the deliciousness of this pie. It is the. absolute. best.Decorated Pumpkin Pie | A Dutchie Baking

The recipe is from a book called Ms. American Pie, written by the lady who lives in the American Gothic house. The book, apart from being filled to the brim with delicious pie recipes, chronicles how the writer’s husband passed away and how she found solace in baking pies afterwards. It is a touching story and I love how baking can help people get through difficult periods in their life – it’s the same for me!

Decorated Pumpkin Pie | A Dutchie Baking

I’m not quite sure, but the filling recipe might be taken off of the “Libby’s” pumpkin puree can – we don’t have Libby’s here but the recipe hinted at it. I do know that Libby’s pumpkin puree is a staple item in America around Thanksgiving – can any Americans attest to that? I made my own pumpkin puree for this pie by simple boiling some diced butternut squash until it had softened and then blitzing it to puree. It worked amazingly well!

To make your pumpkin pie extra special, you can go with the decoration as Nadine has thought up: pipe on dark chocolate to make a pumpkin and gorgeous swirls and for an extra touch add some pumpkin seeds. It’ll make an otherwise “boring” pie that much more exciting!

Decorated Pumpkin Pie | A Dutchie Baking

Recipe Decorated Pumpkin Pie

Source: Ms. American Pie

Dough:

120 grams cold, diced butter
165 grams pastry flour
pinch of salt
120 ml ice water

Filling:

150 grams caster sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 teaspoon salt
2 eggs
425 grams pumpkin puree
340 grams condensed milk

Topping:

50 grams dark chocolate
some pumpkin seeds
  1. To make the dough: blitz butter, flour and salt together in the bowl of a kitchen processor with a blade attachment until the mixture resembles crumbs. Add half of the water, blitz again, if necessary add more of the water until the dough is moistened. Wrap into cling film and chill for about an hour.
  2. Preheat the oven to 220C/430F.
  3. Mix all of the filling ingredients together until combined.
  4. Line a pie tin with the dough. If possible, crimp the edges. Add the filling.
  5. Carefully place the pie in the oven. Bake for 15 minutes at 220C/430F, then turn oven down to 170C/340F and bake for another 40-50 minutes or until a skewer inserted near the middle of the pie comes out relatively clean. The filling will rise in the oven, it will come down again when cooled.
  6. Leave pie to cool on a wire rack. Melt the chocolate au-bain-marie. Fit a piping bag with a small round tip. Fill bag with the melted chocolate. Pipe on a nice design. Add some pumpkin seeds. Serve with a dollop of whipped cream. Enjoy!

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