The easiest and yummiest pumpkin pie recipe

Hi everyone! This fall season inspires me to try new recipes. So, I waited all year to cook my first pumpkin pie. Finally, on Monday night, I took some time and tried a recipe I found a year ago. So, today I'm here for you to share this month's recipe: the easiest and yummiest pumpkin pie! 

The ingredients

You'll need a rounded shortcrust pastry, 500 g of peeled butternut squash, 100 ml of fresh cream, 100 g of brown sugar, 2 teaspoons of cinnamon, 1 teaspoon of ginger, a pinch of salt, an egg yolk, and a pinch of nutmeg. 

Also, I suggest you buy a bag of dry beans and some 

parchment paper: you'll use them for cooking the shortcrust pastry before filling it with your butternut squash purée. 

How to bake the pumpkin pie

Wash and peel your butternut squash, cut 500 g into little pieces and steam it for 15 minutes. Let it cold and drain. 

Stretch the shortcrust pastry into a baking tray and perforate it with a fork. Then, use your parchment paper to cover the shortcrust pie and spread the dry beans over it. Cook in the oven at 180 degrees Celsius (356 F) for 15 minutes. 

Take it out of the oven and remove the beans and the parchment paper. 

Your pumpkin purée is so quick to make: put in a bowl your drained pumpkin, the sugar, the egg yolk, the fresh cream, the cinnamon, the ginger, salt, and nutmeg. Blend everything until you have a creamy purée: I used a hand blender. 

Put your pumpkin purée into your shortcrust pie and cook in the oven at 180 degrees Celsius (356 F) for 35-40 minutes. 

Once you take it out of the oven, let the pumpkin pie cool down. In the meantime, use the remaining fresh cream to make a delicious whipped cream alongside your pumpkin pie. You'll need to add powdered sugar to the fresh cream and wipe it with the whisks. 

It is delicious and super easy. Also, while waiting for the cooking time, I had the time to clean all my tools and bowls. So, once I took the pumpkin pie out of the oven, I had the time to go for a run and taste it after dinner.

Would you try it at home? Let me know in the comments below the following recipe you want me to try!