Prep Time
45 minutes
Cooking Time
1 hour 5 minutes
Total Time
4 hours 50 minutes
Servings
10 slices
Calories Per Serving
320 calories
Pumpkin Pie Recipe Highlights
- Fitness-Worthy Indulgence: Perfect for celebrating those hard-earned gym gains.
- Classic with a Twist: A traditional pumpkin pie with unique Bench&Bake flair.
- Seasonal Sensation: Ideal for cozy autumnal cheat days.
- Globally Inspired: A recipe that’s traveled more than your gym bag.
Pumped-Up Pumpkin Pie
Imagine a dessert that’s as determined to please your palate as you are to crush your PBs — enter our Pumpkin Pie, a classic that’s like the sweet trophy of your fitness and career accomplishments. This isn’t just any pumpkin pie; it’s a celebration of every extra mile run, every weight lifted, and every deal closed.
Did you know that pumpkin pie, an American classic, has roots that trace back to early colonial times? It’s evolved from a simple, spiced pumpkin dish to the culinary icon it is today. Our version adds a Bench & Bake twist — a hint of black pepper. Unconventional? Sure. But it’s like that extra rep you squeeze out at the gym — totally worth it.
Picture its creamy, spiced filling, offering a taste of autumn’s best flavors, encased in a buttery, flaky crust. It’s as indulgent as sinking into your couch after a week of crushing it at the gym and the office. And just like your fitness journey, this pie is all about balance — the sweetness of brown sugar melds with the earthiness of pumpkin, while the medley of spices dances on your taste buds, reminiscent of the diversity of challenges you’ve tackled in your career.
Baking this pie isn’t just about the end product. It’s a process, a metaphor for your journey — meticulous, rewarding, and sprinkled with moments of humor and triumph. So, when you savor that first bite, remember — it’s not just a pie. It’s a celebration of your dedication, both in the gym and in life!
Instructions
- Homemade Dough: If you’re making the dough from scratch, follow our favorite pie crust recipe.
- Store-Bought Dough: For store-bought dough, remove it from the freezer and let it thaw at room temperature. This might take about 30 minutes. Ensure it’s pliable but still cool — if it’s too warm, it can become sticky and hard to handle.
- Flour the Surface: Lightly dust a clean, flat surface with flour to prevent the dough from sticking.
- Rolling the Dough: Use a rolling pin to roll the dough out into a circle about 30cm in diameter. Aim for an even thickness of about 3mm. If the dough sticks to the rolling pin, sprinkle a bit more flour on it.
- Fitting the Dough in the Pie Dish: Carefully lift the rolled-out dough and place it into a 23cm pie dish. Gently press it into the bottom and sides of the dish. If it tears, just press it back together.
- Crimping the Edges: To make the edges look fancy, pinch the dough between your fingers or use the back of a fork to create a pattern. This isn’t just for looks; it also helps to hold the shape during baking.
- Preheat the Oven: Start by heating your oven to 190°C.
- Prepping for Blind Baking: Place a piece of parchment paper over the pie dough in the dish. Ensure the paper is large enough to cover the edges to prevent over-browning.
- Using Baking Beans: Fill the paper with baking beans or dried beans. These act as weights to keep the dough in place.
- The Baking Process: Place the pie dish in the oven. Bake for 10 minutes, then carefully remove the parchment paper and beans. Return the crust to the oven and bake for another 7-8 minutes until it just starts to turn golden.
- Combining Ingredients: In a large mixing bowl, whisk together the pumpkin puree, eggs, brown sugar, cornstarch, salt, and spices until well combined.
- Adding Liquids: Gradually add the heavy cream and milk, continuing to whisk until the mixture is smooth and well combined. The consistency should be similar to a thick smoothie.
- Pouring the Filling: Once your crust is pre-baked, pour the pumpkin filling into it. Fill it up to about 2cm from the top to prevent overflowing during baking.
- Baking the Pie: Place the pie back into the oven. Bake for 55-60 minutes. The pie is done when the edges are set but the center still has a slight jiggle to it. If the crust starts to brown too much, you can cover the edges with foil.
- Cooling the Pie: After baking, let the pie cool on a wire rack for at least 3 hours. This is crucial for the filling to set and the flavors to meld together. Resist the temptation to cut into it too soon!
- Optional Decorations: For an extra festive touch, decorate with sugared cranberries, whipped cream, or pastry cut-outs. Get creative – this is where you can add your personal flair!
Serving Ideas
- Post-Workout Reward: After a grueling session, reward yourself with a slice.
- Dinner Party Finale: Impress your fitness buddies with this as the show-stopping dessert.
- Mid-Week Motivator: A slice to get through the week, like a sweet pat on the back.
- Breakfast of Champions: Who says you can’t start your day with a slice of pie?
- Seasonal Gatherings: Perfect for Thanksgiving, or any autumnal celebration.
Nutrition (per Serving)
Calories
Protein
Carbs
Fat
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Ingredients
- 3 large eggs
- 425g pumpkin puree
- 250g granulated sugar
- 8g cornstarch
- 1/2 teaspoon salt
- 1.5 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1/8 teaspoon ground black pepper
- 240ml heavy cream
- 60ml whole milk
