Pumpkin pie
My version of pumpkin pie: a rich speculoos crust, a delicate pumpkin filling and a delicious layer of chantilly.
Portions 8
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Équipements
- 20 cm pie mould (ideally with removable bottom)
Ingredients
Speculoos pie crust
- 240 g speculoos cookies
- 100 g butter
Pumpkin filling
- 400 g plain pumpkin purée
- 300 mL sweet condensed milk
- 2 eggs
- 1 tsp cornstarch
- 1 tsp cinnamon
Whipped cream
- 250 mL whipping cream 35%
- 2 tbsp sugar
Instructions
- Preheat oven to 180℃ (350℉).
Speculoos pie crust
- Thinly crush the speculoos cookies.
- Melt the butter.
- Mix the melted butter with the speculoos crumbs.
- Pour the mixture into the bottom of the pie pan.
- Press the mixture down firmly (using a spoon or the underside of a glass, for example) to form the crust.
Pumpkin filling
- Mix the cornstarch and spices in a bowl.
- Add the remaining ingredients (pumpkin purée, eggs and condensed milk) and whisk until smooth.
- Pour the mixture over the speculoos crust.
- Bake for 30 minutes.
- Allow to cool.
Whipped cream
- Place a bowl in the freezer for about 10 minutes (optional, but this will help the whipped cream set faster).
- Pour the cream and sugar into the cold bowl.
- Whip until stiff.
- Set aside in the fridge.
- When the pie is cooled, spread the whipped cream over the top (you can poach it for a more aesthetic look).