Pumpkin Pie

Are you ready to indulge in a slice of decadent pumpkin pie that will transport you straight to Thanksgiving? Look no further, because today I'm bringing you my luscious pumpkin pie recipe. With its smooth and creamy texture and the perfect balance of warm spices, this pie is a true masterpiece that will impress your guests and leave them begging for seconds. Pumpkins, believed to have originated in Central America over 7,500 years ago, have come a long way in terms of variety and flavor. Did you know that there are over 50 different varieties of pumpkins? Some are better suited for carving, while others, like the Sugar Pie Pumpkin and Honeynut Squash, are perfect for turning into delicious pies. Now, you might be wondering why fresh pumpkin is optional for sweets. While it may not be necessary for certain pumpkin treats, when it comes to making pies, using fresh pumpkin is truly justified. The natural sweetness and rich flavor of a freshly roasted pumpkin elevates the taste of the pie to a whole new level. But here's a tip for you: always roast more pumpkin than you need for the pie. Why? Because leftover pumpkin meat is incredibly versatile and can be used in a variety of dishes. Whether you want to whip up a savory side dish, a comforting soup, or a nutritious smoothie, having some roasted pumpkin in your freezer will always come in handy. So, if you've always wanted to make the perfect pumpkin pie that will impress your loved ones, you're in the right place.

The ultimate pumpkin pie

Course: baking
Cuisine: American, French
Keyword: halloween, honeynut squash, thanksgiving
Prep Time: 1 hour
Cook Time: 1 hour
Total Time: 2 hours
Servings: 8
Calories: 350kcal
Cost: $12
🎃 The real deal!
Print Recipe


  • 1 Stand mixer
  • 1 Food processor
  • 2 Baking trays
  • 1 Pie mold
  • 1 Rubber spatula
  • 1 Dough scraper
  • 3 Pastry bowls
  • 1 Piping bag & tips


  • 300 g pie dough

Roasting Pumpkin

  • 800 g Pumpkin
  • 15 g Oil
  • 15 g Sugar

Pumpkin Mixture

  • 450 g Roasted pumpkin flesh
  • 60 g Maple syrup
  • 50 g Granulated sugar
  • 30 g Dark brown sugar
  • 20 g Fresh ginger, grated
  • 2 g Ground cinnamon
  • 1 g Nutmeg
  • 5 g Vanilla

Pumpkin Compound

  • 400 g Cooked pumpkin mixture
  • 150 g Roasted pumpkin flesh
  • 150 g Mascarpone or sour cream
  • 100 g Eggs

Bourbon Flambéed Kernels Brittle

  • 30 g Pumpkin kernels, toasted
  • 30 g Pepitas
  • 40 g Granulated or powdered sugar
  • 30 g Brandy
  • 10 g Butter

Maple Mascarpone Chantilly

  • 200 g Heavy cream, hot
  • 2 g Gelatin
  • 5 g Vanilla
  • 10 g Star anise
  • 5 g Cinnamon sticks or 1g ground cinnamon
  • 10 g Orange peel/zest
  • 60 g White chocolate
  • 100 g Mascarpone
  • 100 g Heavy cream, chilled
  • 30 g Maple syrup
  • 15 g Bourbon


Blind Bake Pie Dough

  • Blind bake tart shell for 20 minutes – remove pie weights and bake for 10 minutes more. Set aside. Tart shell can be made a couple days ahead if desired.
    Pie Dough Shell

Roasting Pumpkins

  • Always roast more pumpkin than you need. Carefully, cut pumpkin and butternut lengthwise, scrap out fibers along with seeds (save seeds). Line baking tray with silicone mat, and grease it with the oil and sprinkle sugar over and a pinch of salt. Place squash flesh side down. Roast for an hour or so at 410ºF/210ºC. Half way through, move around pumpkins and rotate. Let cool 20 minutes and scrape out meat from the skin and discard skins. In a small saucepan, cover pumpkin kernels with water and a pinch of salt. Bring to a boil and let sit for a bit. Sieve and remove any remaining fibres. Spread seeds over a baking tray. Toast in the oven for about 10 minutes or until it turns light brown.
    Roasted Pumpkins

Pumpkin Mixture

  • In the food processor, puree pumpkin meat. Transfer to a frying pan and cook down pumpkin puree with spices, sugars and maple syrup for about 20 minutes stirring every so often. The mixture should turn into a flavorful 400g pumpkin mixture; cool.
    Pumpkin Puree

Pumpkin Compound

  • In the food processor, smooth out cooked pumpkin mixture with the fresh roasted pumpkin (150g). Add mascarpone and the eggs; mix until completely smooth.
    Bruno Albouze Pumpkin Compound


  • Preheat oven to 425ºF/220ºC. Fill pre-baked tart shell and bake for 15 minutes. Lower temperature to 350ºF/180ºC and bake for 45 minutes more. If using fan oven, lower oven temperature to 400ºF/200ºC and then 325ºF/160ºC. Pie is ready when it just begins to crack. There should be a slight jiggle to the center. Let cool for 20 minutes and de-mold pie carefully over a cooling rack. Leave out for 2 hours to cool completely and chill for an hour or more before finishing. At this juncture, the pie could be kept frozen for a couple of weeks (un-molded and bagged). The day you wish to serve the pie, put it frozen in the 400ºF/200ºC preheated oven for 15 minutes. Leave the pie out for 2 hours making sure it is completely thaw before finishing it.
    Bruno Albouze Pumpkin Pie

Bourbon Flambéed Kernels Brittle

  • In a medium size frying pan, turn sugar into a light amber caramel. Stir in kernels and seeds, and add alcohol – flambé. Add butter into the mixture. Transfer spread brittle mixture onto a baking mat; let cool completely. Break into pieces and keep in a sealed container.
    Bruno Albouze Pumpkin Kernels Brittle

Maple Mascarpone Chantilly

  • Soak gelatin in cold water to soften, drain and set aside. Make a ganache montée. Bring to a boil the heavy cream (200g) with all the spices, turn off the heat and let infuse for 20 minutes. Sieve over white chocolate and mix well. Add gelatin, mascarpone and the chilled heavy cream (100g). Blend well and refrigerate for a least 6 hours or best overnight. Make a day ahead if preferred.


  • Beat ganache montée to a medium soft peaks Chantilly on medium speed. Cover pumpkin pie with a thin layer of Chantilly, then cut pie into 8 portions. Make an elegant Chantilly finish using a pastry bag fitted with a Saint Honoré pastry tip. Save leftover Chantilly for later use. Decorate pie with a cinnamon stick broken into thin pieces. Top with pumpkin seeds brittles and serve. Pumpkin pie can be kept refrigerated for up to 3 days. Avoid freezer. Enjoy!
    Pumpkin Pie


Serving: 150g | Calories: 350kcal

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