Pumking Pie Recipe (from scratch)

 

Have you ever tried the pumpkin pie? I’d bet you have and that you love it. Who doesn’t? I recently said that with the first pumpkin of the season I  always cook this recipe for pumpkin soup. Well, the second is very often this pumpkin pie. This dessert is very popular in the United States overall during Halloween and Thanksgiving. In a simple way, we can say that the way to prepare the pumpkin pie is like preparing a sweet quiche with pumpkin puree and spices. Regarding spices, I like to add just cinnamon and ginger, but you can use other spices like ground cloves or nutmeg which I have put them as optional in the description. It is up to you. What I can say is that with whipped cream on top is this pumpkin pie amazing.

Pumking Pie Recipe (from scratch)

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Serves: 4 Time: 1 h 30 m Difficulty: Easy

Ingredients

• 1 shortcrust pastry
• 400 g of pumpkin
• 125 ml of heavy cream
• 100 g of brown sugar
• 3 large eggs
• 1 teaspoon of cinnamon
• 1/2 teaspoon of ground ginger
• 1 pinch of cloves (optional)
• 1 pinch of nutmeg (optional)
• 20 ml of whipping cream
• 1 tablespoon of icing sugar

Directions

1. Peel the pumpkin and cut it into pieces. Remove all seeds.
2. Boil the pumpkin 30 minutes until it is tender.
3. Preheat the oven to 175°C/350ºF, heat top and bottom.
4. When the pumpkin is tender. Drain it well and sift using a food mill.
5. In a large bowl, beat three eggs with brown sugar.
6. Add the cream, pumpkin puree and spices of your choice. Mix well.
7. Butter and flour a circular baking dish of about 26 cm diameter.
8. place the pastry and cut the excess edges.
9. Pour the pumpkin mixture into the baking dish.
10. Bake for 35 to 40 minutes in the middle rack. Check that the pie is cooked by piercing a small knife halfway between the edge and the center. If the knife comes out clean, the pie is already baked.
11. Remove from oven and let it cool completely.
12. To whip the cream, use very cold whipping cream and a whisk or electric mixer in a very cold bowl or container. When it is almost done, add a tablespoon of icing sugar and continue to whisk until you obtain the desired consistency.
13. It’s ready. Serve a piece of pumpkin pie with a nice spoon of whipped cream on top. Enjoy!

 

Hints, Tips, and Tricks

• As I said earlier, this pumpkin pie can be prepared with other spices like cloves and nutmeg. I prefer the simplier version with only cinnamon and ginger.
• You can see how to make shortcrust pastry by following the link.
• You can replace the heave cream by evaporated milk.
• Baking time may vary depending on the oven. Check always with the knife.

 

Categories: internacional postres recipe

Tags: calabaza tarta