Pumpkin pie with Pumpkin Pie Spice seasoning

Pumpkin pie with Pumpkin Pie Spice seasoning

A delicious sweet pumpkin pie or pumpkin pie, a real treat worth trying.

Recipe for Pumpkin Pie


- 450g pumpkin puree
- 100g sugar
- 100g mascarpone
- 2 eggs
- 10cl milk

Ingredients from our shop:

- 2 teaspoons pumpkin spice
- Bit of salt
- 50g maple syrup
- ½ teaspoon vanilla powder

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How to proceed:

1. Take a nice, not too large pumpkin. Preferably a fairly sweet one (fairly orange in colour). Definitely not a spaghetti squash or a 'Halloween' pumpkin.

2. Cut the pumpkin in half and scrape out the seeds and 'threads' with a spoon.

3. Place on a baking tray covered with baking paper, cut open side down.

4. Place in the preheated oven for about 40-45 minutes. Prick through the skin with a fork to feel if the squash is cooked.

5. Remove from the oven and let cool a little.

6. Now remove the flesh from the skin using a spoon and set aside. Crush the flesh well to obtain a smooth mass. Alternatively, blend the pumpkin in a blender until smooth.

7. Make sure the pumpkin puree has cooled down sufficiently. Take 450g of pumpkin puree and add the rest of the ingredients.

8. Whisk well with a hand whisk so that you don't see any lumps of mascarpone.

9. Bake the shortcrust pastry blind (pre-bake the cake base) at 180°C for 15 minutes.

10. Then pour in the pumpkin mixture.

11. Bake further for 35 to 40 minutes. Your cake is ready when you can poke it in the middle and nothing sticks to your knife or fork.


After the cake has already baked in the oven for about 20 minutes, add a handful (or some more) of pecans. Make sure you have mixed them well with maple syrup first. This will caramelise wonderfully on the cake.


I am very curious to see your creation! Share your homemade pumpkin pie on Instagram or Facebook with the hashtag #BirgersKitchen and inspire others.

--- Birger ---


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