Pumpkin pie is an American dessert that is usually associated with American end-of-year parties ("Holidays") and Thanksgiving.
  • As usual, in North America, the fourth Thursday of November is dedicated to Thanksgiving and if you are among those who observe this tradition "star and stripes", or more simply to bring to the table a pinch of the States, you are still in time to prepare a typical dessert for this occasion: the pumpkin pie! This traditional cake, normally interpreted with shortcrust pastry, eventually replaced by brisé, contains a cream prepared with the main ingredient of all autumn and winter, as well as a symbol of Halloween night: the pumpkin! In this preparation the pumpkin is embellished with a mix of spices that marry and enhance its delicate taste. A sweet excuse to test the versatility of this precious seasonal ingredient and make a cake that will be snapped up, slice after slice.
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INGREDIENTS:

  • 500 g ( 4 cup) of cooked pumpkin puré or pumpkin puree ready to use like the one used in the States
  • 1 puff pastry with butter
  • 170 g (1/2 cup ) of brown sugar with molasses, or brown sugar
  • 2 eggs
  • 140 ml (3 cup) of cream
  • 1 teaspoon of cinnamon powder
  • 1 teaspoon of spice for cakes (spicy pan type)
  • 1 teaspoon of ginger powder
  • a pinch of powdered nutmeg

your pumpkin pie is now ready! taste it as best you can and with whomever you want, it's always good!
see you on this column, with the next recipe!
kisses to everyone!

RECIPE

  • preheat the oven to 200 ° C or 180 ° C if you have a fan oven (392° F or 356° F)
  • place the puff pastry in a mold of 22 - 25 cm in diameter
  • pre-cook the pasta very cold putting baking paper inside with rice or dried beans to keep the shape.
  • Cook until the edge swells and is not lightly browned churn and remove the baking paper and the one you put inside and let it cool slightly in the mold

second step:

  • clean the pumpkin, remove the seeds and cook. when it is cooked let it cool for a few minutes and remove all the cooking water.
  • mix pumpkin pulp with eggs, sugar, cream and spices
  • pour into precooked puff pastry and bake
  • cook for about 1h20 for a "deep pie" (deep mold) of 20/22 cm in diameter and for about an hour for a mold of normal height and measuring 22/25 cm in diameter
  • the cake solidifies, cooling, so if it turns out to be a little bit freshly baked, it's normal
  • you can present it lukewarm, accompanied with a scoop of vanilla ice cream or pecan nuts, or cold accompanied with a good hot cinnamon chocolate, for example.
food image cake, food, and sweets image Image removed cheesecake, christmas, and cream cheese image

TIPS:

  • doses the spices according to your tastes and depending on what you have available: cinnamon, nutmeg, ginger, spice mix for spicy pan, etc.
  • the more the mold will be deeper and the longer the baking of the cake will be, so do not increase the temperature but let it cook longer.
  • sometimes the cake swells in the middle ... No panic, it can happen sometimes, it will cool off.
  • puff pastry is a personal option, even the short pastry lends itself well.
  • the pumpkin pie should be served warm, at room temperature or cold, but never hot.
your pumpkin pie is now ready! taste it as best you can and with whomever you want, it's always good!
  • see you soon with the next recipe! kisses to everyone!