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Cooking + Entertaining

Pumpkin and cinnamon pie: the recipe for an autumn dessert with yogurt shortbread

Pumpkin and cinnamon pie: the recipe for an autumn dessert with yogurt shortbread


For the yogurt shortcrust pastry

The Pumpkin pie and cinnamon it’s a dessert typically autumnal, ideal to enjoy on breakfast Oh to taste in combination with a cup of hot chocolate or tea, but also as a treat end of meal after a dinner with friends. A recipe inspired by the American pumpkin pie, traditionally eaten for Thanksgiving, but which differs above all in the base, made here with a yogurt shortbread cooked in white: soft, crumbly, but above all, thanks to the reduced butter content, lighter than the classic.

The filling, to be poured into the shortcrust pastry base, is prepared with the pumpkin pulp steamed, pureed in a blender and mixed with milk, cream, eggs, sugar, cinnamon and nutmeg. Cooking in the oven, at 160°C and for 45 minutes, will do the rest, giving a dessert with an unmistakable aroma, perfect to serve for the dinner menu. Halloweensurmounted by “monstrous” thematic decorations, or for brunch of Sunday.

If you wish, you can garnish the pie with pecan nightsas in our version, bring it to the table with a dollop of whipped cream or cover it with a thin layer of icing sugar.

Discover how to prepare the pumpkin and cinnamon pie by following the step by step and the advice. If you liked this recipe, try other sweet ideas that see the pumpkin as the original protagonist.

How to Make Pumpkin Cinnamon Pie

Prepare the yoghurt shortbread dough: collect the sifted flour in the bowl of the planetary mixer 1.

Add the cold butter cut into pieces 2.

Add a pinch of salt 3 and work quickly until you get a sandy compound.

Incorporate the egg 4.

Continue with sugar 5.

Finish with yogurt 6 and mix with a whisk until a homogeneous mixture is obtained.

Invert the dough on the work surface, form a loaf, wrap it in a transparent film seven and let it sit in the refrigerator for a few hours.

Meanwhile, cut the squash into equal sized cubes 8.

Pick up the pumpkin dice in the basket of a steamer 9 and cook for about 20 minutes.

Once cooked, transfer the squash to a large bowl and puree with an immersion blender ten.

After the resting time, take the dough out of the fridge. 11.

Using a rolling pin, roll it out on a lightly floured work surface to 5-6mm thick 12.

Line a well-buttered and floured pie pan with the pastry 13.

Prick the bottom with the tines of a fork 14.

Cover with a disc of parchment paper, spread the dried beans on the surface 15 or the appropriate ceramic spheres, and bake in a preheated oven at 180°C for 10 minutes. The time has passed, remove the legumes and parchment paper, and continue cooking for another 10 minutes; then remove the pie shell from the oven and set aside.

Prepare the filling: add sugar to the pumpkin purée 16.

Mix the eggs 17.

Pour over the panna 18.

Season with a little ground cinnamon 19.

Fragrances with a hint of nutmeg 20.

Mix well with a whisk until the mixture is smooth and homogeneous 21.

Pour the prepared mixture into the pie shell 22 and bake at 160°C, on the bottom rack of the oven, for about 45 minutes. Once baked, remove the pie from the oven and let it cool.

Garnish the pie with pecans and serve in slices 23.


The pumpkin and cinnamon pie can be stored in the refrigerator, in an airtight container, for 2 days massive.

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