Follow my blog with Bloglovin

Recipe: »Pumpkin Pie with fall leaves«

In an autumnal food feature in sisterMAG issue No. 59, food stylist Nadine Page has created three delicious recipe ideas that you can download for free and try out in your own kitchen. Here you can find the free download for the following recipe: »Pumpkin Pie with fall leaves«. Bon appetite!

Download (PDF, 5 MB)

Recipe: »Pumpkin Pie with fall leaves«


  • 300 g all purpose flour
  • 46 g vegetable shortening
  • 140 g unsalted butter
  • 1 1/2 tsp salt
  • 80-150ml cold water
  • 20cm Pie tin 1 hokkaido pumpkin (plus olive oil, a star anise, a few cloves, and half of a cinnamon stick for baking)
  • 400g Sweetened Condensed Milk
  • 2 large eggs, plus one for eggwashing
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp ground nutmeg
  • 1/2 tsp coriander
  • 1/2 tsp salt


  1. Preheat the oven to 180°C. Whisk together the salt and flour and cut in the shortening and butter- you’re looking for the flour mix to appear like »fat peas in sand«.
  2. Add the 80 ml cold water and mix with your hands. Continue adding, up to 150 ml cold water total until the dough just comes together. Form two disks and chill the dough while you bring together the pie filling.
  3. Cut the hokkaido pumpkin in half, deseed and dress with a little olive oil, a star anise, a few cloves, and half of a cinnamon stick in each cavity. Roast for 45 minutes until softened and lightly caramelized.
  4. Scoop 450g of the pumpkin (Eat the rest on its own- chefs treat!) and mash. Whisk in the remaining ingredients.
  5. Roll half the dough to 3-4mm thick. And line the pie crust, crimping the rim as you like.