social icons-01.png
social icons-02.png

Pumpkin Spice Pie

I know Halloween was months ago. Not to mention Thanksgiving, even Christmas. But you know what? Pumpkin Pie is always a good idea!

I tried to go for the American classic, here in Israel. A land where it's impossible to find pumpkin puree in the supermarkets.

Then I figured - why would I want to go for the classic? There are a million recipes for Pumpkin Pies out there. So, this is my interpretation for the wintery classic.

Photo by Dror Einav

The Shell - Ginger Cookie Dough

170 g butter

160 g light brown sugar

255 g molasses

1 t salt

2 t ground cinnamon

2 t ground ginger (dried)

¼ t ground allspice

¼ t ground clove

1 egg

1 t baking powder

½ t baking soda

420 g all purpose flour

Photo by Dror Einav


In a small saucepan, melt the butter. Add the molasses, sugar and spices, and mix until the sugar dissolves.

Transfer to a mixer bowl fitted with the paddle attachment and mix until the batter cools slightly.

Add the egg, and mix on a medium speed.

In a separate bowl, mix together the flour, baking powder and baking soda.

Once the egg is incorporated, add the dry ingredients to the batter and mix just until dough forms.

Remove the dough, divide to 2 pieces, and wrap tightly in plastic and refrigerate for at least an hour.

The dough is very soft, and thats ok. Do not be alarmed.

Photo by Dror Einav

Once the dough has cooled, use one piece of dough for the shell: place it between 2 baking sheets, and using a rolling pin, roll it out to about 1/4" thick.

Remove the top baking sheet, and gently place the dough on a pie or tart moulde.

Photos by Dror Einav

Using your fingers, make sure the dough is lined with the tart or pie moulde, creating a perfect shell.

Place in the freezer for at least 10 minutes.

Roll out the second piece of dough as well. Leave it between the 2 baking sheets, and place in the refrigerator.

The Pumpkin Filling

400 g roasted pumpkin OR 1 can of pumpkin puree

400 g condensed milk (1 can)

2 large eggs

1 t ground cinnamon

1/2 t ground ginger (dried)

1/2 t ground nutmeg

1/2 t salt

Photos by Dror Einav


Heat the oven to 430 degrees Fahrenheit (220 Celsius).

In a mixer fitted with the whisk, combine all of the ingredients until the batter is smooth.

Using a food processor also works in this case.

Take the pie shell out of the freezer and pour the batter into it.

Photo by Dror Einav

Using a leaf shaped cookie cutter, or any shape you like, cut leaves out of the second sheet of dough we cooled in the fridge. Use the back of a paring knife to score the leaves.

Gently arrange the dough leaves as a frame for your pie, using some pressure to stick them to the shell, overlapping.

Photo by Dror Einav

Egg wash the leafy frame, and bake for 15 minutes at 430 degrees.

After 15 minutes, lower the temperature to 350 degrees, and bake for about 35-40 minutes longer, until a knife inserted in the center of the pie comes out dry.

Photo by Dror Einav

What can I tell you? It was truly delicious.

For me, as long as I can find great pumpkins in the market - cooking and baking with them is a great idea!