Fragrant Pumpkin Pie
8 servings
120 minutes
The aromatic pumpkin pie is a true embodiment of autumn coziness and American culinary traditions. Its history dates back to the 17th century when the first settlers began using pumpkin in baking, combining it with spices for a rich flavor. This dessert has a delicate texture and a subtle aroma of cinnamon, nutmeg, and ginger that harmoniously intertwine with the sweetness of condensed milk. The pumpkin puree makes the filling soft and rich while the flaky crust is crispy and airy. The pie pairs perfectly with whipped cream or ice cream, and its tangy spicy flavor complements a cup of hot tea beautifully. This dessert not only delights the taste buds but also fills the home with warmth by bringing loved ones together at the table.
1
Cut the peeled pumpkin into pieces, bake covered with foil until cooked in the oven at 180 degrees (about 30-40 minutes). Cool down and blend.
- Pumpkin puree: 600 g
2
Mix flour with salt and sift it. Chill the butter (better to place it in the freezer for 30-60 minutes the day before) and rub or chop it with the flour into a coarse, uneven crumb. The less uniform the crumb, the more the dough will resemble puff pastry. Conversely, the more uniform the mass, the more the dough resembles shortcrust pastry.
- Wheat flour: 250 g
- Salt: pinch
- Butter: 180 g
3
Make a dent in the crumb and pour in some ice water. Gather the dough into a ball. If the dough is too dry, add more ice water. There's no need to knead the dough; it should have lumps of butter remaining, resulting in a dough with pieces of butter. The amount of water depends on the moisture of the flour and can vary. Place the dough in a bag or plastic wrap and send it to the freezer for 15 minutes.
- Water: 8 tablespoons
4
Roll out the dough, place it in a mold, create edges and put it back in the freezer for 10-15 minutes. Prick the bottom of the dough with a fork (but not all the way through) to prevent it from puffing up. Cover the mold with parchment paper. Fill with beans, peas or special ceramic baking balls and bake for 12-15 minutes at 180 degrees. Remove the weight and bake for another 6-7 minutes.
5
Add 1 egg at a time to the pumpkin puree, mixing the mixture. Then add cinnamon and other spices to taste, a pinch of salt, and condensed milk.
- Chicken egg: 4 pieces
- Cinnamon: 1 teaspoon
- Nutmeg: pinch
- Salt: pinch
- Condensed milk: 350 g
- Ginger: 1 g
- Ground cloves: 0 g
6
Pour the filling into the pie base and bake for 60–80 minutes at 170 degrees. The pie is ready when the filling doesn't move on the sides and slightly jiggles in the center, but is not liquid.
7
Let the pie cool completely in the pan. The pie may sink a little while cooling.