Pumpkin Pie: An American Fall Favorite – EAT CLUB

Of course, the end of summer is not a reason for happiness for many, but there is no time for sadness or mourning – we should enjoy the wonderful aspects that autumn has to offer. At least we look forward to pumpkin season. This is because of the heavenly pumpkin pie from the USA.

It proves very well how pumpkin is not only tasty, but also delicious in sweet dishes. In addition to baked, baked, roasted and baked dishes, pumpkin can also be eaten raw, if you didn’t already know that.

By the way, in the US, pumpkin pie is a classic dessert all fall – especially on special occasions like Thanksgiving, Christmas, and the spooky Halloween festival on October 31st. If you want to organize a small party for this occasion, we have more culinary suggestions for you. Just look:

Mummy sausages on a brown plate.  The sausages have peppers for eyes and there are two bowls of ketchup on the side of the plate.


If you’re still looking for deli-friendly drinks: We’ve got some of the tastiest drinks for fall here.

Sliced ​​pumpkin pie on a white plate.  All surrounded by cake and fall decorations.


American Pumpkin Pie epitomizes fall


Fall can be here – we can’t wait for this delicious pumpkin pie from the USA.


  1. In the first step, preheat the oven to 180 degrees of circulating air, then you can start making the pastry dough. Sift the flour and sugar into a bowl. Make a well in the middle and crack one of the three eggs. Now add cold butter a little at a time and knead the ingredients into a smooth, stiff dough with moistened hands. Leave the dough in a dark, cool place for half an hour.

  2. Meanwhile, peel and chop the pumpkin. Place a pot of water on top and cook the pumpkin cubes in it until the flesh is soft enough to puree. Mix the puree with maple syrup and brown sugar.

  3. Crack the remaining eggs in a bowl, beat and mix into the pumpkin mixture. Mix 1 cup of cream and 1 teaspoon of cinnamon, a pinch of cloves and nutmeg.

  4. Now grease a springform pan (diameter 26 cm) and dust it with a little flour. Roll out the dough on a clean work surface and line a springform pan with it. Pull the edge up. Pour into pumpkin mixture.

  5. Place the cake in the oven and bake for 45 minutes. Meanwhile, pour the second cup of whipped cream into a bowl and beat with a hand mixer until stiff, then refrigerate.

  6. After the cake is baked, you can add cream and cinnamon. Bon Appetit!

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