Pumpkin pie with shortcrust pastry

This great dessert can become the perfect ending to any feast. Bursting with pumpkin flavor this pie is crispy, rich, and delicious. The dessert tastes amazingly on the homemade short paste and served with guelder rose berries it becomes even more exclusive. Try to bake this pumpkin and shortcrust pastry pie and see for yourself.

Moreover, this recipe is just what you need now, since autumn is the pumpkin season and you should use every opportunity to enjoy this plant. So, let’s bake this luscious pie together right away!


  • 2 tbsp sugar
  • 1/2 tsp leaven
  • 200 g (7 oz) flour
  • 500 g (17,5 oz) pumpkin
  • 100 g (3,5 oz) dairy butter
  • 100 g (3,5 oz) guelder rose berries

Hard sauce

  • 1 egg
  • 1 tsp starch
  • 125 ml cream
  • 6,5 tbsp sugar
  • vanilla – to taste


Wash and peel a pumpkin. Remove the seeds and cut the pumpkin into medium pieces. Stew the pumpkin in a frying pan until half done and transfer it to a colander to let the liquid drain.

Combine dairy butter, flour, leaven, and sugar thoroughly.  Put 2/3 of the prepared mass in a baking tray greased with dairy butter. Leaven the mass and cover it with foil. Bake in the oven at 180°C (356°F) for 15 minutes.  Let the crust cool.

Arrange the stewed pumpkin above.

Combine an egg with sugar and vanilla. Whip the mass until fluffy. Stir in starch and cream. Mix everything thoroughly. Bring the mass to boil over low heat stirring it continuously. Simmer the mass until it thickens. Then cool the mass. Top the pumpkin with the prepared mass and even the layer.

Cover everything with the remaining dough. Bake the pie in the oven for 20 minutes more. Serve the pie cooled and topped with guelder rose berries.

Enjoy your meal!

Do you have a favorite Ukrainian recipe for a pumpkin and shortcrust pastry pie? If so, please let us know in the comments below or write us an e-mail.