tasty recipes
Pumpkin Pie

A famous coffee drink in pie format
  • 3 dl flour
  • 120 g butter (cold)
  • 3 tbsp water (cold)
  • 2 tsp sugar
  • 0.5 tsp salt
  • pie weights or dry beans
  • 2-3 (1.5 kg) pumpkins
  • 4 dl pumpkin purée
  • 3 eggs
  • 1 dl brown sugar
  • 0.75 dl white sugar
  • 0.25 tsp salt
  • 400 ml cream
  • 0.5 - 1 tbsp nutmeg (ground)
  • 0.5 - 1 tbsp cinnamon (ground)
  • 0.5 - 1 tbsp ginger (ground)
  • 0.5 - 1 tbsp allspice (ground)
  • 0.5 - 1 tbsp clove (ground)
  • 200 ml whipping cream


Pre-heat oven to 220°C.

Mix flour, salt, sugar in food processor.

Cut butter into small bits, quickly.

Re-chill in fridge if it get soft.

Pulse half of butter into food processor.

Pulse in second half of butter.

Pulse in water until it comes together and clumps into a ball.

Press out into pie dish, and poke a few holes with a fork.

Cover with foil or baking paper, and top with pie weights or dry beans.

Bake 15 minutes at 220°C.

Refrigerate under plastic wrap until ready to bake.

Can save for a few days.


Slice pumpkin into 1.5cm thick slices.

Skin can remain on.

Bake at 215°C for about 30-40 minutes, until very soft and starting to brown.

Remove peel/skin, or cut/scrape flesh out into a bowl.

Blend until very smooth.

Pour in colander or sieve.

Drain for a few hours, stirring occasionally.

Transfer to sealed container and refrigerate until ready to use.

Should get about 3dl per kilo of whole pumpkin.


Beat 2 eggs plus yolk of third.

Discard the third egg white.

Throw all ingredients in blender and blend.

Should make about 1 liter. Can save filling for a few days.


Pour wipping cream in bowl.

Beat until whipped.

Electricity is advised.


Pre-heat oven to 220°C.

Pour filling into pie crust.

Bake 15 minutes at 220°C.

Lower temperature to 175°C and bake an additional 45 mins.

Chopstick inserted in center should come out clean.

Let cool for 30 minutes.

Top with whipped cream and serve.