Welcome to a taste of Eastern European comfort baking! This Pumpkin and Sour Cream Custard Pie, known as a type of "zalivnoy pirog" or "poured pie," is a beloved classic in many households, especially during the autumn harvest season. It beautifully combines a buttery, crumbly shortcrust base with a velvety, rich filling. The natural sweetness of the pumpkin is perfectly balanced by the tangy smetana (a traditional sour cream), while hints of lemon and nutmeg add a warm, aromatic touch. It's more than just a dessert; it's a celebration of seasonal flavors and cozy moments shared with loved ones.
Pumpkin and Sour Cream Custard Pie
Ingredients for the Pie Dough
- 210 g all-purpose flour
- 90 g butter, chilled
- 50 g granulated sugar
- 1 large egg
- 1/4 teaspoon baking powder
- 15 ml (1 tbsp) ice-cold water
- pinch of vanilla, pinch of salt
Ingredients for the Filling
- 300 g full-fat smetana (a type of sour cream, can be substituted with full-fat sour cream or crème fraîche)
- 2 large eggs
- 130 g sugar
- 200 g pumpkin puree
- 1 lemon (zest and juice of half)
- 2 tablespoons all-purpose flour
- nutmeg, freshly grated
- almond flakes, for topping
How to Make Pumpkin and Sour Cream Custard Pie
In a bowl, combine the all-purpose flour and baking powder. Add fine white sugar or powdered sugar. If you are using vanillin for flavor, add it at this stage.
Pouring wheat flour and baking powder into a bowl.
Adding cubed cold butter to the bowl.
Cracking a chicken egg.
Mix the dry ingredients. Cut the chilled butter into cubes and add it to the bowl. Rub the butter with the flour and sugar until it resembles fine crumbs.
Crack in a chicken egg and pour in a tablespoon of ice-cold water.
Quickly kneading the dough.
Quickly knead the dough. Wrap the dough in plastic wrap and leave it in the refrigerator for 30 minutes to 1 hour.
Cracking chicken eggs into a bowl, adding full-fat sour cream and sugar.
Adding pumpkin puree.
Grating nutmeg on a fine grater.
Meanwhile, make the sour cream filling with pumpkin puree. In a bowl, crack the chicken eggs, add the full-fat smetana (a high-fat Eastern European sour cream, you can substitute with full-fat sour cream or crème fraîche) and sugar. Whisk the ingredients until smooth.
Add the pumpkin puree. Squeeze the juice from half a lemon and grate the lemon zest. Pumpkin puree is easy to make from baked pumpkin: bake pumpkin pieces, scrape the pulp from the skin, and blend or press through a sieve. You can also steam peeled pumpkin with a small amount of water or, as in this recipe, add grated apple instead of water.
Mix the pumpkin puree into the filling, then add the all-purpose flour or cornstarch. Grate a small pinch of nutmeg on a fine grater.
Placing baking paper on the bottom of a springform pan.
Line the bottom of a springform pan with baking paper. This recipe uses an 18-centimeter (7-inch) pan.
Rolling out the chilled dough into a circle.
Placing the dough into the pan.
Pouring the sour cream and pumpkin filling into the pan.
Grease a cutting board with vegetable oil or sprinkle with flour. Roll out the chilled dough into a circle, about 7 millimeters (1/4 inch) thick.
Place the dough in the pan, forming a high border around the edge.
Pour the smetana and pumpkin filling into the crust. The filling will be quite thick if the smetana is high in fat and the pumpkin puree is well-reduced.
Sprinkling the pie with almond flakes.
Fold the protruding edges of the dough over the filling. Sprinkle the pie with almond flakes.
Baking for 45-50 minutes until golden brown.
Preheat the oven to 180°C (350°F). Place the pan with the pie on the middle rack of the preheated oven. Bake for 45-50 minutes until golden brown.
Slicing the chilled custard pie into portions and serving with tea.
Leave the custard pie in the pan for 5-7 minutes, then release the springform ring and remove the pie. Cool on a wire rack at room temperature. Let the filling set, which will take 2-3 hours.
Slice the set custard pie into portions and serve with tea.
And there you have it—a beautiful and delicious Pumpkin and Sour Cream Custard Pie, ready to be enjoyed! This pie is best served chilled, allowing the creamy custard to fully set and its flavors to meld together. It pairs wonderfully with a hot cup of tea or coffee. For an extra touch of indulgence, you can serve each slice with a dollop of whipped cream or a sprinkle of cinnamon. We hope this recipe brings warmth and joy to your kitchen and creates sweet memories around your table. Happy baking!
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