Pumpkin Pie with Kabocha Pumpkin

🎃 Ingredients
For the crust:
160g all-purpose flour (1⅓ cups)
115g cold butter (½ cup / 1 stick)
50ml cold water (3½ tablespoons)
Pinch of salt

For the filling:
500g pumpkin puree (2 cups)
250ml whipping cream (1 cup)
150ml milk (⅔ cup)
2 eggs
175g brown sugar (¾ cup, packed)
1 tablespoon pumpkin spice

Optional toppings:
90g mascarpone (6 tablespoons)
90g sour cream (6 tablespoons)
100g walnuts + pumpkin seeds (¾ cup total)
Edible autumn flowers (for decoration)
 
🥄 Instructions
1. Prepare the crust
Mix flour, cold butter, water, and salt until a dough forms.
Wrap and chill in the fridge for at least 1 hour.
💡 Baking Tip: Use cold butter and handle the dough gently to keep it flaky. A food processor works great for this step.

2. Blind bake the crust
Roll out the chilled dough and press into a pie dish.
Line with parchment paper and fill with pie weights or dry beans.
Bake at 180°C (356°F) for 10 minutes.
💡 Baking Tip: Blind baking keeps the crust crisp and prevents sogginess from the wet filling.

3. Make the pumpkin filling
Boil peeled pumpkin cubes until soft (10–15 minutes), then mash or blend into puree. (Or use canned pumpkin puree.)
Mix pumpkin puree with cream, milk, eggs, sugar, and pumpkin spice until smooth.
💡 Baking Tip: Don’t overmix—just combine until smooth. Overmixing can cause cracks.

4. Assemble and bake
Pour the filling into the pre-baked crust.
Bake at 160°C (320°F) for 45 minutes, or until the center is just set.
💡 Baking Tip: The pie should jiggle slightly in the center when done. It will firm up as it cools.

5. Optional frosting and toppings
Mix mascarpone and sour cream for a tangy topping.
Roast walnuts and pumpkin seeds for crunch.
Decorate with nuts and edible flowers.
 
☕ Serving Suggestion
Enjoy with coffee for a cozy “Kaffee und Kuchen” moment—just like in Germany!

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