Pumpkin pie

Our recipe for pumpkin pie, for a gourmet seasonal dessert!



20cm diameter circle

Aluminum foil

Paper clips

Hand blender

Salad bowls

Pastry bag

Large pastry bag

Small plain tip


Cookie :

85g butter

187g oreo-type chocolate cookies or shortbread cookies colored with our La Patelière black powder colorant

Cheesecake cream :

100g fromage frais

40g powdered sugar

80g pumpkin purée

4 tsp La Patelière vanilla extract

100g 30% liquid cream

Mascarpone whipped cream :

100g 30% single cream

100g mascarpone

20g La Patelière powdered sugar

La Patelière orange powder colorant

La Patelière green liquid colorant

Top tip

Use paper clips to hold the shapes firmly in place on your circle to make your pumpkin!


Let's get baking!

To make the dough, crush your cookies to a powder. Pour in the melted butter and mix well. Using aluminum foil, shape a circle into the shape of your pumpkin. Make the bottom of the pumpkin, the part for the stem and the domed part of your pumpkin. Use paper clips to hold the shapes securely in place on your circle.
moule alu

Pour the base of the dough into the circle and press down to make it as compact as possible. Don’t forget to make the edges high enough. Refrigerate for at least 1 hour. Turn out the tart base carefully.

Peel, core and slice half a pumpkin, then bake at 180 degrees for around 30 min. The pumpkin should be soft enough to be mashed. Leave to cool before weighing out 80g of the puree.

Mix the fromage frais, sugar, pumpkin purée and vanilla extract in a bowl.

In a second bowl, whip the cream with a mixer until stiff, then gently fold it into the first mixture. Pour the cheesecake cream into the tart base and spread evenly. Place in the fridge.

creme cheese

Place the cream, mascarpone and powdered sugar in the bowl of your mixer. Whip the whipped cream at a gradual speed.

The whipped cream should hold together but remain supple. Place a small amount in a bowl and add green liquid coloring until the desired color is reached.

In the remaining bowl, add a pinch of orange powdered coloring and continue whisking at slow speed. Add more dye until the desired color is reached.

Use a large piping tip to form the sides of the pumpkin with the orange whipped cream. Then use a small, smooth tip to form the stem and leaves of your pumpkin.



Discover our other ingredients

Our other recipes

Pistachio Raspberry Tiramisu

Caramel and salted butter drip cake

Strawberry Shortcake