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Prep Time 2 hrs
Cook Time 1 hr
Total Time 5 hrs 40 mins
Course Baking
Cuisine European
Servings (Default: 5)


Ingredients for the pumpkin pie:

Ingredients for the pumpkin seed oil:

Pumpkin Pie and Pumpkin Seed Ice Cream
Pumpkin Pie and Pumpkin Seed Ice Cream
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  1. For the pumpkin pie, mix the flour, powdered sugar and a pinch of salt and add the butter, which is at room temperature. Mix 2 egg yolks with 2 tablespoons of water and add to the batter. Knead everything together until a homogeneous dough is formed. Chill the dough for 2 hours.
  2. Cook the Hokkaido pumpkin and then puree it. Small pieces can be left with. After cooling, add three egg yolks and a whole egg to the puree. Add a pinch of salt, the spice mixture and the sweetened condensed milk and mix to a mass.
  3. Butter a flat cake tin and line it with baking paper. Roll out the shortcrust pastry to 0.5 cm and distribute it in the form. Cut off protruding edges. Now distribute the pumpkin mixture on the dough. Shake a little so that the filling is completely distributed over the dough.
  4. Bake in the oven for 15 minutes at 200 ° C top / bottom heat, then turn the oven down to 180 ° C and bake the pie for another 35 minutes. It tastes best when served lukewarm.
  5. For the pumpkin seed oil, mix the pumpkin seed oil and the sweetened condensed milk together. Do not whip the whipped cream until it is too stiff, it can still run a little in the bowl. Mix the cream with the condensed milk and place in the ice cream maker for about 40 minutes. Either serve straight from the ice cream maker or fill into a mold and then place in the freezer.
  6. Serve the pie with a little whipped cream, drizzle a few drops of pumpkin seed oil on the ice.
  7. Sven prepared this recipe as a dessert on Wednesday, January 27th, 21 in the program “The Perfect Dinner” - Day 3 from the Bergisches Land.