September 15, 2025

Pumpkin Pie

by KOMEKO Team in Recipes

How many pies do you want to bake?

This pumpkin pie delights with its buttery shortcrust pastry and velvety pumpkin filling. Perfect for special occasions or simply as a sweet treat between meals—uncomplicated, aromatic, and irresistible.

#gluten-free

Ingredients

For the dough:

170 g KOMEKO KNUSPERLUST
35 g sugar
0.5 tsp salt
100 g butter, cold
40 g water, cold

For the filling:

100 g sugar
0.25 tsp salt
0.5 tsp cinnamon
0.25 tsp ginger
1 pinch of clove powder
0.25 tsp allspice, ground
1 Pinch of nutmeg, grated
2 Eggs (size M)
290 g pumpkin flesh, cooked and pureed
230 g sour cream

Preparation

Prepare the dough
Knead KOMEKO KNUSPERLUST flour, sugar, salt, cold butter, and water into a firm dough. Cover and let rest in the refrigerator for half an hour.
Roll out the dough and pre-bake
Roll out the dough into a round shape and place it in a greased 23 cm pie dish or springform pan, pulling the dough up the sides. Bake at 220°C (top/bottom heat) for about 15 minutes.
Prepare the filling
For the filling, combine the sugar and spices. Lightly beat the eggs, add the pumpkin puree and the sugar mixture, and mix. Stir the sour cream into the mixture until smooth.
Finish the pie
Pour the finished mixture onto the pre-baked base and bake the pie at 180°C (top/bottom heat) for 30-40 minutes (test with a skewer).
Serve
Serve optionally with whipped cream and vanilla ice cream.