Pumpkin pie

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PRESENTATION

As usual, in North America, the fourth Thursday of November is dedicated to Thanksgiving, and if you are among those who observe this "star-spangled" tradition, or simply want to bring a bit of the States to your table, there is still time to prepare a typical dessert for this occasion: the pumpkin pie! This traditional Halloween cake, usually made with shortcrust pastry, which can be replaced with puff pastry, contains a cream made with the star ingredient of the entire fall and winter, as well as the symbol of the night of Halloween: pumpkin! In this preparation, pumpkin is enhanced with a mix of spices that marry and exalt its delicate flavor. A sweet excuse to test the versatility of this precious seasonal ingredient and create a cake that will disappear, slice by slice.

Discover also the goodness of our lemon pie!

INGREDIENTS

Ingredients for the base (for a 24 cm diameter pan)
Type 00 flour 2 ½ cups (310 g)
Butter 5.6 oz (160 g) - (cold)
Eggs 1.8 oz (52 g) - (about 1 medium)
Water 6 tbsp (90 g) - very cold
Sugar 1 tbsp (15 g)
Fine salt ¾ tsp (4 g)
for the cream
Pumpkin 1.1 lbs (500 g) - (already cleaned)
Condensed milk 0.8 cup (200 g)
Eggs 3.9 oz (110 g) - (about 2 medium)
Brown sugar (75 g)
Sugar 6 tbsp (75 g)
Nutmeg to taste
Cinnamon powder to taste
for decorating
Fresh liquid cream 0.4 cup (100 g)
Preparation

How to prepare Pumpkin pie

To prepare the pumpkin pie, start by cleaning the pumpkin and cut it into coarse chunks 1. Steam it until it becomes soft 2. Transfer it to a bowl and let it cool completely 3.

Then transfer it to a blender 4 and make a smooth puree 5. Meanwhile, in a bowl, start beating the eggs with the granulated sugar using a hand whisk 6.

Next, add the brown sugar 7, cinnamon 8, and nutmeg 9.

Pour in the condensed milk 10 and finally the pumpkin puree 11. Cover with plastic wrap and let the filling rest in the fridge for at least 1 hour. This step helps to absorb the foam created by beating the eggs 12.

In the meantime, prepare the crust. Pour the flour into a bowl and add the sugar and salt 13. Then add the cold butter in pieces and work with your fingertips to avoid warming the butter too much 14. When the dough is crumbly, gradually pour in the cold water 15.

Then the egg 16. When the dough has gained consistency, transfer it to the work surface and knead it with a little more flour, being careful not to overdo it; the important thing is to achieve a smooth and homogeneous dough 17. Then wrap it in plastic wrap and let it rest in the fridge for about an hour 18.

 

 

After the resting time, take the crust and roll it out on a floured work surface with the help of a rolling pin 19. Make a disc a bit larger than the 10-inch mold with a removable bottom, onto which you can unroll the dough you have wrapped around the rolling pin 20. Remove the excess dough 21.

 

The cream is very liquid, so you can place the mold on a baking sheet before pouring the filling into the pie dish 22 and baking in a preheated static oven at 350°F for about 55 minutes 23. Remove from the oven, let it cool, then unmold the pumpkin pie and serve it 24. You can accompany each slice with a dollop of whipped cream!

Storage

Once ready, your pumpkin pie can be stored in the fridge for 2-3 days covered.

Freezing is not recommended.

Advice

Flavor the pumpkin pie with spices such as ginger, cloves, and allspice powder.
For greater crust and cream stability, we recommend preparing 8-12 hours in advance.
To maintain a nice orange color, prefer pumpkins like Delica and Violina!

For the translation of some texts, artificial intelligence tools may have been used.