Pumpkin and physalis pie

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For the dough:

  • 1 cup flour
  • 1/3 cup margarine
  • 3 tbsp cold water
  • A pinch of salt

For the filling:

  • 1 ½ cup mashed pumpkin
  • 3 beaten eggs
  • 2 cups cream
  • ¾ cup brown sugar
  • 1 ½ tsp cinnamon
  • ½ tsp ginger
  • ¼ tsp cloves

For decoration:

  • 7 oz physalis
  • 2 oz sugar
  • 2 tbsp cold water
  • 3.5 oz black fondant


Preheat the oven to 360°F.

For the crust: put all the ingredients in a bowl and mix with your hands until obtaining a smooth dough. Using a rolling pin, roll out the dough until it is around 5 mm thick. Butter a round baking pan and cover the bottom and edges with the dough. Set aside.

For the filling: put all the corresponding ingredients in a bowl and beat manually until smooth. Pour over the dough and bake for 20 minutes or until the filling has set. Once ready, allow to cool.

Put 2 tablespoons of cold water and 1 lb 2 oz of sugar in a pan over medium heat. Once it has dissolved, add the physalis. Simmer for 10 minutes or until the physalis are soft and caramelized. Allow to cool and set aside.

Extend the fondant with a rolling pin until you have a very thin sheet. Cut two triangles and a pointy mouth with a knife, put them on the center of the pie, imitating a Halloween pumpkin, and put the caramelized physalis all around the edge of the pie.