Pumpkin Pie

Author

Cookinero 3 Apr 2025

5110

Pumpkin is good not only as a decoration for Halloween, but also as a filling for a delicious pie. This dish probably does not have a single classic version: each family will cook it in its own way. Some add honey and cinnamon to the filling, others a handful of semolina - it all depends on preferences. The main thing is that in the end the dish will be liked even by those who are indifferent to pumpkin.

How to cook Pumpkin Pie

Step 1

Using a fine grater, grate the lemon zest, then squeeze out the juice (you will need 50 ml).

Step 2

In a separate container, mix soft butter with sugar. Add eggs, lemon zest and mix well, then add squeezed pumpkin pulp, flour and soda, quenched with all the lemon juice.

Step 3

Place the resulting mixture into a 26 cm diameter form, greased with butter. Bake in the oven at 180°C for 40-45 minutes.

Step 4

Cool the pie slightly and serve.

Pumpkin Pie - FAQ About Ingredients, Baking Time and Storage

Can I use canned pumpkin instead of fresh pumpkin?

Yes, you can substitute 1 cup of canned pumpkin puree for the fresh grated pumpkin. Make sure it’s unsweetened and not pumpkin pie filling.

How should I store leftover pumpkin pie, and how long will it last?

Store cooled leftovers in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days.

Can I make this pie gluten-free?

Yes! Replace the regular flour with a 1:1 gluten-free flour blend for similar results.

What’s the best way to serve this pumpkin pie?

Serve slightly warm with a dollop of whipped cream, vanilla ice cream, or a drizzle of caramel sauce for extra indulgence.

Can I freeze this pie for later?

Yes! Wrap the cooled pie tightly in plastic and freeze for up to 2 months. Thaw at room temperature before serving.

Can I reduce the sugar for a less sweet pie?

Absolutely! You can reduce the sugar by up to 25% without major texture changes, though the pie will be less sweet.

What can I use instead of lemon juice and zest?

Orange zest and juice work well as a substitute, or use 1 tsp vinegar in place of lemon juice for acidity.

Can I bake this in a smaller pan for a thicker pie?

Yes, but increase baking time by 10-15 minutes and check for doneness with a toothpick before removing.

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