Easy Pumpkin Pie Recipe To Use Up Those Halloween Pumpkins

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Smell that? November smells like pumpkins! Check out this delicious (yet still simple) classic pumpkin pie recipe from Nuo Hotel Beijing.

Ingredients (The Crust)

1,200g butter

600g icing sugar

300g egg

1,800g cake flour

Ingredients (Pie Filling)

450g pumpkin purée

75g egg yolk

 50g egg white

80g sugar

½ cup whipping cream

2g ground cinnamon

2g nutmeg

Instructions (The Crust)

1. Combine all the ingredients together in a big mixing bowl and mix well.

2. Roll the dough out into sheets and let them rest in the fridge for about 15 minutes. This will make it easier to transfer into the baking pan.

3. Transfer the crust into the baking pan and make small holes on the bottom with a fork. This will allow heat to pass through the crust more evenly when baking.

4. Prep your pie crust by baking it for 15 minutes at 180 degrees C.

Instructions (The Filling)

1. Combine all your ingredients together and mix well.

2. Strain the pumpkin purée mixture into a large bowl. This will remove any chunks and give you a much smoother texture.

3. Fill the pumpkin purée into the pie crust.

Baking

1. Bake at 160 degrees C for 30 minutes.

2. Depending on your oven the cooking time will vary. Check your pie after 30 minutes. If the pumpkin purée is still runny, put your pie back in the oven. Continue checking on it every 5 minutes until your pumpkin purée becomes solid.

3. Let your pie cool down to room temperature before slicing. Enjoy!

This post was originally published in 2019.

Images: Mina Yan

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