Name: Homemade Pumpkin Pie
Yield: 8 servings
Cuisine: American
Ingredients: 200 grams flour; 100 grams butter, cut into cubes; 60 grams sugar; 1 egg, lightly beaten; 4 grams baking powder; 600 grams pumpkin puree; 200 grams cottage cheese; 80 grams sugar; 2 eggs; 30 grams corn starch; 1 pinch salt; Orange zest; 1 teaspoon cinnamon; 0.5 teaspoon ground ginger; 0.25 teaspoon nutmeg

Serves: 8 servings

Rich, aromatic, and a testament to the autumn season, this Homemade Pumpkin Pie comprises a layer of sweet pastry crust filled with a silky-smooth pumpkin puree filling. It brings together the warmth of cinnamon, nutmeg, and ginger, with a hint of citrus from orange zest, offering an exquisite sweet treat.

Ingredients

200	grams flour
100	grams butter, cut into cubes
60	grams sugar
1	egg, lightly beaten
4	grams baking powder
600	grams pumpkin puree
200	grams cottage cheese
80	grams sugar
2	eggs
30	grams corn starch
1	pinch salt
•	orange zest
1	teaspoon cinnamon
¹⁄₂	teaspoon ground ginger
¹⁄₄	teaspoon nutmeg

Instructions

Sweet Pastry Pie Crust
1.	Retrieve your ingredients for the sweet pastry pie crust. This includes flour, sugar, butter, egg, and baking powder.
2.	In a mixing bowl, combine flour and sugar.
3.	Add cubed butter to the flour mixture. Using the tips of your fingers, vigorously rub the ingredients until the texture resembles beach sand with no large butter chunks left.
4.	Drizzle lightly beaten egg over the mixture and stir forcefully with a fork. Continue until all dry ingredients are moistened and start to clump.
5.	Transfer the dough to a floured surface. Press together into a ball, and smear it forwards quickly in small portions. Repeat until all the dough has been smeared, incorporating the remaining butter. Lastly, knead briefly to form a smooth, consistent dough ball.
6.	Wrap the dough ball in plastic wrap and refrigerate until firm enough to roll out. If you plan to bake your pie immediately, leave it until it's easy to roll without sticking to your pin.
7.	Grease a pie plate lightly with butter. Roll out the dough and line the pie plate, trimming off any excess dough. Poke the dough lightly with a fork.
Pumpkin Pie Filling
1.	Preheat your oven to 425°F (220°C).
2.	Prepare the pumpkin puree by cubing the pumpkin flesh and steaming it in a large pot with some water. Once softened, drain thoroughly in a colander and let it cool slightly. Purée the pumpkin and ensure the excess water is drained if necessary.
3.	In a large bowl, combine purée, flour, spices, and salt. Stir until well-blended.
4.	Incorporate eggs to the mixture, ensuring that the purée is cool enough to not cook them. Stir in the milk and maple syrup. Blend all the ingredients until a consistent filling is achieved.
5.	Pour the filling into your pie shell, filling it to about halfway. Place the pie on the oven rack and carefully fill the shell with the rest of the filling.
6.	Bake for approximately 40 minutes or until the center is set and the shell has browned at the edges and underneath.
7.	If there is leftover dough, roll it out, cut into shapes (e.g., pumpkin or leaves), and carefully place them on the pie about 10 minutes before it finishes baking.