Deep Dish Pumpkin Pie & The Best You&ll Ever Make!
Recipe Overview
Overview
This Deep Dish Pumpkin Pie is a delightful twist on the classic dessert, combining layers of cooked pumpkin with a sweet pumpkin bechamel. The addition of a cheesecake biscuit base, enriched with coconut and cinnamon, brings warmth and texture to the dish. The process begins with toasting walnuts and hazelnuts, which not only enhances their flavor but also adds a satisfying crunch to the crust.
The pumpkin is macerated overnight with sugar, allowing it to develop a rich syrup that sweetens the bechamel. This technique not only intensifies the pumpkin flavor but also ensures a moist filling. As the pie bakes, the bechamel thickens beautifully, creating a silky layer that complements the nutty crust.
Once baked, the pie is topped with a mixture of chopped hazelnuts, sultanas, and a hint of brown sugar, adding a delightful contrast in texture and flavor. This dessert is best served warm, allowing the flavors to meld together beautifully. It’s a perfect choice for winter gatherings or holiday celebrations, offering a unique take on a beloved classic.
Recipe Details
Steps & Tips
Toast walnuts and hazelnuts in the oven for 5 to 10 minutes until golden.
In a food processor, combine digestive biscuits, toasted walnuts, flour, sugar, salt, coconut, and cinnamon.
Tip: Use unsweetened desiccated coconut for a better flavor.
Stream in melted butter while the food processor is running until the mixture forms clumps.
Line a 10-inch springform pan with parchment paper and brush the sides with leftover butter.
Add half of the biscuit base to the pan and press it against the sides to form a wall.
Press the remaining biscuit base into the bottom of the pan, adjusting height as needed.
Bake the base in the oven for about 15 minutes.
Cook pumpkin cubes over medium heat with their liquid until soft, about 15 to 20 minutes.
Tip: Cook pumpkin until soft but not mushy for the best texture.
Strain the cooked pumpkin, reserving the liquid.
Measure out 500 ml of the reserved pumpkin liquid, adding water if necessary.
Melt butter in the same pan used for the pumpkin, then add flour and cook until nutty.
Tip: Continuously mix the flour to avoid stickage while cooking.
Slowly add milk while whisking to avoid lumps.
Gradually add the pumpkin syrup to the mixture until smooth.
Bring the mixture to a simmer, whisking constantly until it thickens.
Tip: Adding vanilla bean paste is optional but enhances the flavor.
Spoon the pumpkin filling into the cooled base, filling it 2/3 of the way.
Bake the pie at 180° for about half an hour or until the top is browned.
Roughly chop toasted hazelnuts and mix with sultanas, brown sugar, coconut, cinnamon, and salt.
Tip: Chop hazelnuts into large chunks for a better texture.
Bind the topping mixture with melted butter.
Let the dessert cool for about an hour before serving.
Tip: Let the dessert cool for about an hour before serving to avoid burns.
Serve the dessert warm for the best experience.
Ingredients
Ingredient: Dairy
→ Substitution: Almond Milk
Ingredient: Nuts
→ Substitution: Sunflower Seeds
Ingredient: Gluten
→ Substitution: Gluten-Free Flour
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Macerating pumpkin overnight draws out its natural sweetness and flavor.
- •Using a mix of nuts in the crust adds texture and flavor to the dessert.
- •The bechamel sauce can be flavored with vanilla or other extracts for added depth.
- •This dessert is a unique twist on traditional pumpkin pie, incorporating Middle Eastern flavors.
