How to cook pumpkin pie and use up leftover pumpkin

Sweet instead of sour: This is how pumpkin pie works

Delicious Pumpkin Uses: Pumpkin Pie.

In autumn, you can see pumpkins on every corner. But fruits and vegetables are not only suitable for decoration or hearty dishes. Here is a recipe for American Pumpkin Pie.

Kerstin Hergt

05.11.2022 14:28

The pumpkin is empty. Autumn is a boom for fruits and vegetables. Yes, you read that right, pumpkin is both a fruit and a vegetable. Its connections are correspondingly colorful: melons, pumpkins, cucumbers, peppers, tomatoes and eggplants. So the pumpkin isn’t necessarily an oddball. However, its strange appearance and numerous varieties make it something special – and not just in the kitchen.

The story behind the pumpkin decoration

According to Irish legend, Jack was a blacksmith who was said to be so wicked that he was not allowed to enter either heaven or hell. After all, the devil gave him glowing coals so that Jack would not have to wander in the dark. The blacksmith made a lantern from turnips. It is not known how this was done, so a sturdier gourd was probably preferred for carving.

Darkness at Last: Why Early Darkness Has Its Good Sides?

After the clock change, it will be dark in the afternoon. During an energy crisis, some people avoid turning on the light sooner. Others, on the contrary, are happy that the sun sets earlier – according to the watch screen.

But what to do with pumpkin pulp? Best used for American-style pumpkin pie. In the United States, an off-the-shelf spice mix (pumpkin pie spice) is often used. However, this is not required for the following recipe.

Sweet pumpkin pie recipe

For the base, mix 175 grams of wheat flour with 30 grams of powdered sugar, then add 100 grams of cold butter and mix everything with the dough hook of a hand mixer. Then add an egg yolk and a teaspoon of ice water and knead the mixture with your hands until you get a smooth dough. Form into a ball, wrap in cling film and leave in the fridge for 15 minutes. Then roll and spread in a greased tart pan (diameter: 23 centimeters). Pierce the base several times with a fork. Put the dough back in the refrigerator for half an hour. Then pre-bake at 200 degrees for about 15-20 minutes.

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For the filling, cook 500 grams of pumpkin puree (canned) in a pot for about ten minutes, stirring constantly, until it caramelizes a little. Remove the mixture from the stove and add 150 grams of sugar, half a teaspoon of salt and ground ginger and a teaspoon of ground cinnamon. Then beat two eggs, 240 milliliters of cream and 125 milliliters of milk in a bowl. Mix the mixture with pumpkin puree and spread on the pre-baked base. Bake the cake for another 25 minutes. After that, the middle should wobble a little, and the rest should be firm. Otherwise, reduce the temperature to 175 degrees and cook a little longer.

After the baking time is over, leave the oven door open for 15 minutes to let the cake cool on a wire rack. Before serving, sprinkle with a little powdered sugar and cinnamon – and wink.

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