Recipe for pumpkin pie from the USA –

Fall is pumpkin time! In addition to classic pumpkin soup, pumpkin stew vegetables or other hearty pumpkin dishes are often served. How about sweet pumpkin? Here comes a recipe for an authentic American pumpkin pie. Not only is it one of the absolute hits out there, but it’s also Thanksgiving.

There are two camps in the US: those who make pumpkin pie with canned pumpkin puree and those who make pumpkin puree. We are one of them here. It’s also very easy and gives a more intense flavor to the pumpkin pie later.

Pumpkin puree for pumpkin pie

1 Hokkaido pumpkin (medium)

  • Cut the Hokkaido squash in half horizontally and place cut side down on a baking sheet lined with parchment paper.
  • Bake the pumpkin halves on the middle shelf at 175 degrees for 60 – 90 minutes.
  • If you can easily pierce the skin with a fork, the squash is ready. Remove the tray from the oven, cool the pumpkin on top and then scoop out the cooked pumpkin flesh with a spoon.

Pumpkin pie dough

140 grams of flour
60 g of sour cream
2 pinches of salt
110 grams of butter
1 teaspoon of sugar

  • Cut the butter into flakes and leave it at room temperature for a few minutes. The butter should not be too soft, but it should not be hard when it comes out of the fridge.
  • Mix the dry ingredients in a bowl and then knead in the butter flakes by hand. The dough should resemble a mixture of flour, flattened with a little butter
  • Then add sour cream and mix with a fork. Then roll the dough into a ball that looks like play dough. Flatten the ball so that there are no cracks (about 2 cm thick) and wrap the disc in cling film. Then the dough is placed in the refrigerator for at least an hour
  • Then leave the dough at room temperature for 5-10 minutes, remove the cling film and roll it out thinly on a floured work surface so that it is slightly larger than the pie shape.

Pumpkin pie filling

450 g pumpkin puree
3 eggs (size M)
150 g of brown sugar
2 pinches of salt
2 tsp cinnamon
1 teaspoon of ginger powder
2 pinches of ground nutmeg
2 pinches of ground cloves
1 pinch of cardamom
1/2 teaspoon dried lemon peel
350 ml whipping cream

  • Preheat the oven to 210 degrees convection
  • In a bowl, mix the eggs with a fork, then add the rest of the ingredients. Mix the filling evenly
  • Line the cake mold with the prepared and already rolled dough. Then you pour the filling into the mold and then the cake goes into the oven on the middle rack
  • Reduces the oven temperature to 175 degrees after 15 minutes. Continue cooking at this temperature for 45-55 minutes
  • After 25 minutes of baking time, check regularly to see if the edges of the filling and pastry are getting too dark. Otherwise, cover the pumpkin pie with aluminum foil
  • Pumpkin pie is done when the center of the cake still wobbles a little when you move the cake pan around. Don’t worry, the filling will still set as the pumpkin pie cools
  • Cool the pumpkin pie on a wire rack for two hours. It is especially delicious the day after baking, so you can make pumpkin pie very well. After cooling, it is placed in the refrigerator

Serve the pumpkin cake with the whipped cream, sweetened with a little maple syrup.

Bon Appetit!

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