Recipe detail

Desserts Pumpkin Pie

26. 1. 2024

Author: Ondrej Vlcek

Company: Retigo

Food category: Desserts

Cuisine: Czech

Program steps

  • Preheating:
  • 99 °C

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time icon Termination by time
time icon 00:30 hh:mm
probe icon 99 °C
ventilator icon 50 %
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30 %
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probe icon 140 °C
ventilator icon 70 %
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Ingredients - number of portions - 8

Name Value Unit
butternut squash 750 g
shortcrust pastry ready rolled 350 g
caster sugar 130 g
salt 3 g
ground nutmeg 3 g
cinnamon 5 g
very mixed 2 pcs
clarified butter 25 g
milk 3.5% 175 ml

Nutrition and allergens

Allergens: 7
Minerals: Ca, Co, Cr, Cu, F, Fe, I, K, Mg, Mn, Na, P, Se, Zn
Vitamins: A, B, C, Cholin, D, E, K, Kyselina listová

Nutritional value of one portion Value
Energy 146.3 kJ
Carbohydrate 27.7 g
Fat 3.2 g
Protein 1 g
Water 0 g


Peel pumpkin or a butternut squash, chopp into pieces and steam until soft to make a puree.
Pass it through chinois and let cool.
In a mixing bowl mix sugar, salt and spices. Add milk along with beaten eggs followed by melted butter. Make sure the butter isn´t too hot. Give it a good mix and add puree. Mix well.
Put your shortcrust pastry on a desired pie mold and blind bake until golden brown.
Then add pumpkin mix and level it with pallet knife. Bake pie using program. Middle should be set before taking it out of the combi oven. Let it cool before cutting into portions. Can be served with chantilly cream.

Recommended accessories

Vision Pan

Vision Pan

GN container Stainless steel perforated

GN container Stainless steel perforated