This quintessential American pie is a must-have during Fall season. It’s rich and smooth with homemade crust and bursting with flavor. Serve it with vanilla ice cream or a spoon of whipped cream – and you have the perfect dessert!

Preparation time: 60 minutes (+50 minutes baking)

What you need:

For the crust:

1 ¼ cups (200g) white wheat flour

1 teaspoon baking powder

½ cup (100g) sugar (white or brown)

¼ teaspoon cinnamon

1 stick (120g) soft butter

1 egg

For the filling:

2 ¼ cups (500g) pumpkin puree (use from the can, or freshly made – see below)

¾ cup (200g) crème fraiche (you can substitute with sour cream)

1 ½ teaspoons pumpkin spice ( you can substitute with ½ teaspoon ginger powder and 1 teaspoon cinnamon)

3 eggs

¾ cup (150g) sugar (white or brown)

1 tablespoon white flour

How to do it:

Cut the pumpkin into small pieces and cook in boiling water for about 20-25 minutes or until soft. Drain water, peel skin and add pumpkin flesh into a bowl. Puree with a handheld blender or food processor so you get a smooth mixture. Put aside (alternatively, you can also use canned pureed pumpkin).

For the dough, combine flour, baking powder, sugar and cinnamon in a medium bowl. Add butter and egg and mix everything with your hands until you get a nice ball. Wrap in plastic and put into the fridge.

Preheat oven to 300F (150C).

Add sour cream/crème fraiche, eggs sugar, spices and flour to the bowl with the pureed pumpkin and mix everything.

Take the dough from the fridge, soften it a bit with your hands. Use a rolling pin to turn the dough into a flat round shape the size of the oven dish. Fit it into the form and adjust/cut the sides (they should not hang over the dish).

Pour the pumpkin mixture into the form and put it into the oven. Bake for 50-60 minutes or until the dough is slightly browned.

Serve with a scoop of vanilla ice cream or whipped cream on the side.

Enjoy!