Pumpkin pie. The most requested dessert at our Thanksgiving table is pumpkin pie.. You can use pumpkin puree from a can or make your own roasted pumpkin puree in the oven.
This pie bakes for just over an hour, first at 425°F and then at 350°F. Partially reducing the temperature, however, will help the pie bake evenly.
Ingredients Pumpkin pie
Pie dough
- 4 cupsflour (450 g)
- 2 cupsbutter (250 g)
- 1/2 cupicing sugar (120 g)
- 3eggs
- 1/2 teaspooncinnamon powder
For the filling
- 3eggs
- 1/2 cupbrown sugar (100 g)
- 1/3 cupsugar (white 65 g)
- 1/2 teaspoonsalt
- 2 teaspoonscinnamon powder
- 1 teaspoonginger powder
- 1/4 teaspoonpowder nutmeg
- 1/4 cupground cloves (powder)
- 1/2 teaspoongrated lemon peel
- 2 cupspumpkin puree (200 g)
- 1/2 cupcream (120 g)
- 1/2 cupWhipped Cream (100 g )
Preparation Pumpkin pie
Pie dough
Pour the soft butter in the bowl, add the sugar the cinnamon powder and salt, work little with your hands add the eggs , always work quickly.
Finally add the flour, remove from the bowl and bring the cake base on the work surface to form a ball.
For the filling
Preheat the oven to 425°F. ( 220° C )
If using fresh pumpkin: wash, peel remove seeds and cook for 15 minutes. Allow to cool and then blend.
It is possible to use ready canned pumpkin
Beat the eggs in a large bowl. Stir in brown sugar, white sugar, salt, spices: cinnamon, ginger powder, nutmeg, cloves ( all powdered ) and lemon zest.
Add the pumpkin puree. Incorporate until everything is well blended.
Take the formed loaf and roll it out with a rolling pin, line a 22 cm cake pan.
Prick the base of the cake several times with the tip of a fork.
Pour the pumpkin mixture over the base.
Bake at a high temperature of 425°F ( 220 ° C ) for 15 minutes.
Lower the temperature to 350°F ( 180° C ) . Bake for 40 minutes. Cake is cooked when a toothpick inserted in the center comes out not wet.
Let the pumpkin pie cool and then serve with whipped cream.
Pumpkin pie is a North American dessert, made especially for Thanksgiving and Christmas.
Pumpkin pie consists of a crumbly shell of shortcrust pastry and a soft and delicious filling.
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