You make the best pumpkin pie ever, just like in America

Delicious pumpkin pie is all about fall!  If pumpkin is around again, you must try this pumpkin cake based on our recipe.
Delicious pumpkin pie is all about fall! If pumpkin is around again, you must try this pumpkin cake based on our recipe. images of imago/YAY

It’s noticeably colder outside – and that means: Fall is just around the corner! When the cold season comes, it means not only that we can make ourselves more comfortable again, but also that the variety on the fruit and vegetable shelves changes again. Pumpkin season has begun! But: what do you do with big fruits? Pumpkin pie, of course! In America, the classic “pumpkin pie” is a permanent fixture on the menu in the fall. Here comes the recipe.

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This pumpkin pie looks complicated at first, but don’t let the ingredients put you off. It’s actually not that hard to make… and it’s heavenly delicious! Best served over pumpkin pie with whipped cream – it gives pumpkin pie a little extra kick! Here comes the recipe.

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Pumpkin Pie Ingredients: Here’s what you need for pumpkin pie

You will need: 1 Hokkaido pumpkin, 120 grams of cold butter, 150 grams of flour, 1 tablespoon of sugar, ½ teaspoon of salt, 4 tablespoons of water, 120 grams of double cream, 120 milliliters of milk, 200 grams of brown sugar, 1 packet of vanilla sugar , a little cinnamon, a pinch of nutmeg, salt, 3 eggs

Here’s how: Wash the pumpkin, dry it, cut it in half and remove the seeds. Then cut the meat into pieces, place on a baking tray covered with baking paper and bake in the oven for about 30 minutes. Remove and puree in a bowl – either in a blender or with an immersion blender. Set the puree aside.

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Pumpkin pie is an American classic.  And it's not hard to do.  Try the recipe!
Pumpkin pie is an American classic. And it’s not hard to do. Try the recipe! imago/Shotshop

In another bowl, knead flour, sugar, salt and oil by hand to make a smooth dough. Add water gradually. Put it in the refrigerator for an hour, wrap it in cling film. After this time, roll it up, put it in a pie dish and put it back in the refrigerator.

Now comes the filling: take 400 grams of pumpkin puree. Place the milk, cane sugar, spice and double cream in a bowl and mix until smooth.

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Heat the oven to 200 degrees. Remove the dough from the refrigerator and pierce it a few times with a fork. Place a layer of parchment paper on top and place the cooked peas on top to cook the dough “blind” (it doesn’t rise much due to its weight and stays flat). Put in the oven for 15 minutes. Take it out, fill the pumpkin filling and bake in the oven at 180 degrees for another 40 minutes. Then cool and serve. Bon Appetit!

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