Creamy Homemade Pumpkin Pie with Greek Yoghurt and Warm Autumn Spices
A creamy homemade pumpkin pie made with freshly roasted pumpkin, Greek yoghurt, warm autumn spices, and a buttery, flaky crust. Perfect for cozy autumn gatherings and Thanksgiving!
Ingredients
For the Pie Crust (11-inch / 28 cm pie dish)
- 660 ml + 1 tbsp (350 g) all-purpose flour
- 180 ml + 1 tbsp (175 g) cold unsalted butter, cubed
- A pinch of salt
- 2½ tbsp (35 g) ice-cold water, or as needed
For the Pumpkin Filling
- 1 whole pumpkin (approximately 6 kg), roasted, blended, and thoroughly drained, yielding 3 cups (700 g) of thick pumpkin purée
- 240 ml (240 g) Greek yoghurt (5% fat)
- 3 tbsp (40 ml) whole milk
- 4 large eggs
- 320 ml (280 g) black sugar
- 1½ tsp ground cinnamon
- ¾ tsp ground ginger
- ⅓ tsp ground cloves
- 1½ tsp vanilla extract
- ⅓ tsp salt
Instructions
-
Crust: Mix flour and salt, then rub in the cold butter until crumbly. Gradually add the cold water until the dough comes together. Shape into a disc and refrigerate for 2 hours. Rest for 10 minutes, roll out, transfer to a 28 cm pie dish and refrigerate for another 15–20 minutes.
-
Pumpkin: Cut into wedges, remove seeds and roast at 175 °C (180 °C), fan, for 40–55 minutes until soft. Remove the skin, blend until smooth, then squeeze through cheesecloth to remove as much liquid as possible. Measure 700 g of thick purée.
-
Filling: Whisk the eggs with the sugar. Add yoghurt, milk, spices, vanilla and salt and whisk until smooth. Add the pumpkin purée and mix well.
-
Bake: Pour the filling into the crust and bake at 175 °C (175 °C), conventional/top & bottom heat, for about 1½ hours, until set around the edges with a slight wobble in the centre.
-
Cool for 1–2 hours, then refrigerate for at least 2 hours, preferably overnight. Serve with whipped cream and cinnamon.
Notes
Committed to this collection by the hand of Hunter.
