Pumpkin pie is not a traditional dish here in the Netherlands -- neither is carrot cake or zucchini bread or the like. I think baking with vegetables was simply not in our system before! Thankfully with all of this internationalism going on you will now find more than just apple pie in Amsterdam (although, I have to say, there's nothing wrong with a good piece of traditional Dutch apple pie).

Personally, I really love pumpkin pie. Since the canned pumpkin puree is not available here I have to create the whole thing from scratch. Which might, arguably, be even better.

I thought I'd share my favourite, most delicious pumpkin pie recipe here. It sounds more complex than it really is, so do give it a try and let me know what you think!

The most delicious pumpkin pie recipe

Crust:

Note: I use a 30cm (14") porcelain quiche pan because I don't have a traditional pie pan, and when I double the below amounts I have enough for three crusts. I always freeze two batches for later use.

• 3 cups of plain flour

• 1 cup (or 225 g) butter

• 1 1/2 tsp salt

• 1/3 cup water

• 1 egg

• 1 teaspoon vinegar

Mix water, egg and vinegar together until well blended. Cube cold butter into a mixing bowl. In a separate bowl combine flour and salt. Add some flour mixture to the butter bowl and mush together with your hands, add the water, egg and vinegar mixture. Continue to add the flour mix until well combined. Lightly flour your working surface, roll out crust and insert in your buttered pie pan. I always pierce the dough with a fork at this point, no clue why really.

Cover the bottom with parchment paper and insert pie weights (or dry beans) and par bake for about 15 to 20 minutes on 175°C / 350°F.

Filling:

Note: I prepare my own pumpkin puree: cut pumpkin in half, scoop out seeds, roast in oven on 175°C / 350°F for half an hour, peel and puree. I tend to make loads and freeze left-overs in batches of 450 g together with the crust dough for later easy-to-make pies!

• 1 1/4 cups or 450 g pumpkin puree

• 3/4 cup sugar

• 1/2 teaspoon salt

• 1/4 teaspoon ground ginger

• 1 teaspoon ground cinnamon

• 1 teaspoon all-purpose flour

• 2 eggs, lightly beaten

• 1 cup evaporated milk, undiluted (For our Dutch readers: 1 flesje koffieroom)

• 2 tablespoons water

• 1/2 teaspoon vanilla extract

Combine pumpkin, sugar, salt, spices, and flour in a medium mixing bowl. Add eggs; mix well. Add evaporated milk, water, and vanilla; mix well. Pour into par-baked crust in pie pan. Bake at 200°C / 400°F for 15 minutes; reduce heat to 175°C / 350°F and bake about 35 minutes longer, or until center is set.

Bon appétit!

xxx Esther