Spiced Pumpkin Pie with Cream Cheese Frosting
A sweet and delicate spiced pumpkin pie made with cinnamon, nutmeg, cloves and ginger. The homemade crust is crispy and buttery whilst the filling is silky smooth. Topped with cream cheese frosting and decorated with pie crust, candied citrus peels, this pie is perfect for autumn.
Equipment
- 25cm (10”) pie tin with removable base
Ingredients
Pie crust
- 250 g all purpose flour (2 cups)
- 100 g icing sugar (¾ cup)
- 150 g unsalted butter, cold (⅔ cup)
- 1 egg, large
- ¼ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon salt
Pumpkin pie filling
- 400 g roasted pumpkin, pureed* (1 ¾ cups)
- 300 g double (heavy) cream (1 ¼ cups)
- 3 eggs, large
- 100 g light brown sugar (½ cup)
- 1 orange, medium
- 1 teaspoon orange zest
- 1 tablespoon butterscotch sauce*
- 1 teaspoon maple syrup
- 1 ½ teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon cloves powder
- ½ teaspoon ginger powder
Cream cheese frosting
- 200 g double (heavy) cream (¾ cup)
- 100 g cream cheese (½ cup)
- 100 g icing sugar (¾ cup)
- ½ teaspoon lemon juice
Instructions
Pie crust
- Pre-heat the oven to 180°C (350°F).
- Cut the butter into cubes. Place the flour, icing sugar, salt and unsalted butter in a food processor. Pulse until you get a sandy texture.
- Beat 1 egg with a fork and pour it over the dough. Mix until the dough just about sticks together.
- Cover with plastic wrap and press it into a flat rectangle for ease of rolling later on. Chill for 20 minutes.
- Once chilled, roll out thinly (4mm or ⅛ inch) and place in a round pie tray. Bake for 15 minutes.
Pumpkin filling
- If you’re using fresh pumpkin, cut into quarters and remove the seeds. Sprinkle with salt and olive oil and roast for 40 minutes.
- Let the pumpkin cool slightly, then puree in a food processor until you obtain a smooth paste.
- Add one peeled and sliced orange over the pumpkin puree. Pulse the mixture in the food processor to combine into a fine paste. Sieve the mixture to remove any skins or seeds.
- In a large bowl add the pumpkin puree, orange, cream, spices, zest, sugar, syrups and extracts. Add the eggs and combine well.
- Place the filling inside the pie crust, then bake for 35-40 minutes. The pie should be firm, with a slight wobble in the middle.
- Let the pie cool at room temperature before chilling. Do not remove from pie tray until completely chilled.
- Decorate with cream cheese, candied lemon slices and ginger, and leaves made from tart crust.
Cream cheese frosting
- Mix the double (heavy) cream with the icing sugar and use a hand mixer to combine.
- Once you get firm peaks in the cream, add the cream cheese and lemon juice. Mix to combine, then place in a piping bag.
Notes
- I recommend using a kitchen scale in grams for more accuracy. The cups used for the conversion are standard US customary cups (1 cup flour = 136g). There are many different types of cups across the globe, which is why I strongly recommend using grams instead.
- Canned pumpkin can also be used, without requiring roasting.
- Butterscotch sauce can be replaced with honey or maple syrup in the same quantity.
- Storing: store in the fridge in an airtight container for up to 3 days. You can also freeze the pie for up to 3 months. To freeze, wrap the pie (without any cream cheese frosting) in plastic wrap, then place in an airtight container. To thaw, leave in the fridge overnight.
Nutrition
Calories: 442kcal
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