Pumpkin Pie
8 servings
240 minutes
American pumpkin pie is a classic of the Middle and other Western feasts, an anecdotal character of American life that appears in any overseas holiday. But if you arrange rare meetings with it, you will never like it .
1
Prepare the necessary ingredients.
2
Peel the pumpkin from the skin and seeds, cut into large pieces. Place on a baking tray, cover with foil, and put in an oven preheated to 190 degrees for about an hour.
- Pumpkin: 1300 g
3
Sift the flour, add a pinch of salt, and mix in the chilled butter with your hands until it resembles crumbs or sand.
- Wheat flour: 225 g
- Salt: to taste
- Butter: 125 g
4
Then add the yolk and mix it in. If the dough doesn't come together, add a little ice water. Knead a firm dough, wrap it in plastic wrap, and refrigerate for half an hour.
- Egg yolk: 1 piece
- Salt: to taste
5
Cool the cooked pumpkin and blend it until smooth. Transfer the pumpkin puree to a kitchen towel or cheesecloth folded in four, and squeeze out the excess moisture.
- Pumpkin: 1300 g
6
Mix pumpkin puree with eggs, cream, sugar, starch, half a teaspoon of salt, ginger, nutmeg, ground cloves, and black pepper.
- Pumpkin: 1300 g
- Chicken egg: 3 pieces
- Cream 33%: 250 ml
- Sugar: 250 g
- Cornstarch: 1 tablespoon
- Salt: to taste
- Ground ginger: 1 teaspoon
- Nutmeg: to taste
- Ground cloves: pinch
- Ground black pepper: pinch
7
Roll out the dough, place it in a greased baking dish. Prick the dough with a fork.
8
Place baking paper on it and sprinkle with baking beans or regular dry beans. Send to an oven preheated to 190 degrees for 20 minutes.
9
Transfer the filling onto the pre-baked dough and bake for another 50-60 minutes.
10
Let the finished pie cool completely.