🎃 Pumpkin Pie — Cozy, Creamy & Full of Autumn Flavor!

🍂 It’s pumpkin season — and that means baking time! Today, little chef Barbara is making a cozy, creamy Pumpkin Pie with lemon and orange zest — a warm, bright dessert the whole family will love! 👩‍🍳✨ This pie is fragrant, slightly citrusy, and perfectly autumnal. We’ll decorate it with fresh red currants and almond flakes for a festive touch. 🍒🌰

You can watch the full video recipe on our family channel, presented by my daughter Barbara — our little 9-year-old chef. (The video is available in English)👉 https://youtu.be/WvHHAjnh-G4

Recipe in a quick Shorts video — watch here👉https://youtube.com/shorts/VoOYMP3C7qs

Supplies

For the dough:

Flour — 400 g (about 3¼ cups) + extra for dusting

Butter — 100 g (7 tbsp)

Eggs — 2

Ice-cold water — 45 ml (3 tbsp)

Lemon juice — 10 ml (2 tsp)

For the filling:

Pumpkin purée — 1 kg (about 4 cups) or a 2-kilogram pumpkin

Zest of 1 lemon and 1 orange

Eggs — 3

Ground cinnamon — 1 tsp

Vanilla sugar — 40 g (3 tbsp)

Sugar — 50 g (¼ cup)

Vanilla extract — 15 ml (1 tbsp)

Corn flour — 30 g (¼ cup)

For decoration:

Fresh red currants

Almond flakes

If you have a whole pumpkin, let’s start by making pumpkin puree.

If you already have ready-made puree, skip straight to step 4.

Cut the pumpkin in half.

Scoop out the pulp with a spoon.

Cut it into large pieces, like in the photo.

Place the pumpkin pieces on a baking tray lined with foil.

Pour a little water onto the tray.

Cover the pumpkin with another piece of foil on top.

Bake in the oven at 392°F (200°C) for about 40–60 minutes.

Check for doneness with a fork — it should slide in easily.

Let the pumpkin cool down.

Scoop out the flesh with a spoon and place it in a deep bowl.

Blend it or press it through a sieve.

Your puree is ready!

Let’s make the dough!

Sift the flour into a deep bowl.

Cut the butter into cubes.

Rub the butter and flour together until fine crumbs form.

Add the eggs, cold water, and lemon juice.

Knead the dough.

Form the dough into a ball.

Wrap it in plastic wrap.

Place it in the refrigerator for 30 minutes.

Let’s make the filling!

Mix together:

Pumpkin purée
Zest of 1 lemon and 1 orange
3 eggs
1 tsp ground cinnamon
40 g (3 tbsp) vanilla sugar
50 g (¼ cup) sugar
15 ml (1 tbsp) vanilla extract
30 g (¼ cup) corn flour

Roll out the dough into a circle about 4 mm thick.

Place it in a pan greased with sunflower oil.

Spread the dough evenly in the pan.

Trim off the excess dough.

Spread the filling evenly over the dough in the pan.

Add the filling to the dough in the pan.

Bake the pie in the oven at 356°F (180°C) for 20–30 minutes, until cooked through.

Take the pie out of the oven.

Let it cool slightly, then decorate.

For decoration we’re using fresh red currants, almond flakes, and leaves made from leftover dough, baked while the pie was cooling.

Bon appétit! Let us know how it turned out!

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