Scandinavian Press‑In Pumpkin Pie
This pumpkin pie swaps a traditional rolled crust for a buttery, spelt‑based press‑in crust flavored with cardamom. The filling blends pumpkin purée, maple syrup, and sweetened condensed milk for a silky texture, and a lightly sweetened maple whipped cream tops it off. The result is a slice that stays crisp even after chilling, making it perfect for holiday gatherings.
Instructions
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Prepare the Press‑In Crust
Combine the butter, spelt flour, sugar, cardamom, and baking powder in a bowl. Mix until the mixture resembles coarse crumbs. If needed, add the tablespoon of water to bring the dough together. Press the dough evenly into a pie pan, ensuring a uniform thickness. Chill the crust while you prepare the filling. -
Make the Pumpkin Filling
In a large bowl, whisk together pumpkin purée, eggs, sweetened condensed milk, granulated sugar, maple syrup, and fine salt until smooth. -
Assemble and Bake the Pie
Pour the pumpkin filling into the chilled crust, spreading it evenly. Place the pie in a preheated oven and bake until the filling is set and the crust is golden. (Exact temperature and bake time are as instructed in the video.) Remove from the oven and let cool. -
Prepare the Maple Whipped Cream
Whip the heavy cream with powdered sugar and maple syrup until soft peaks form. Keep chilled until ready to use. -
Finish and Serve
Pipe or spread the maple whipped cream over the cooled pie. Slice cleanly and serve at room temperature or slightly chilled.
Video
“You’ve Never Seen a Pumpkin Pie Like This” by Kitchen in the Shire, watch on YouTube.
About this recipe
The crust is made by pressing spelt flour, butter, sugar, cardamom, and a touch of baking powder together, then chilling before baking. Because the dough isn’t rolled, it retains a flaky snap and avoids the common soggy‑bottom problem of many pumpkin pies. The pumpkin filling is enriched with maple syrup and condensed milk, giving it a deep, caramel‑like sweetness while staying silky smooth.
After the pie bakes, a fluffy maple‑sweetened whipped cream is piped on top for extra flavor and a decorative finish. Serve the pie at room temperature or slightly chilled; the crust stays crisp and the topping stays light. It’s an elegant twist on a classic Thanksgiving dessert that’s sure to impress any crowd.
