Classic American Pumpkin Pie
8 servings
120 minutes
Classic American pumpkin pie is a symbol of cozy autumn and family celebrations. Its history traces back to colonial America, where pumpkin was an accessible and beloved ingredient. The tender filling texture enriched with the aroma of cinnamon, nutmeg, and ginger pairs perfectly with the crispy pastry crust. This pie not only delights the taste but also warms the soul. The pumpkin gives it natural sweetness and velvety softness while the spices reveal its rich aroma. It is served chilled, sometimes with whipped cream or a scoop of vanilla ice cream, making the dessert even more exquisite. It is perfect for autumn tea parties, friendly gatherings, and festive dinners, creating an atmosphere of comfort and joy.
1
Mix flour, 1/4 teaspoon of salt, and cold butter in a food processor until crumbly.
- Wheat flour: 150 g
- Butter: 113 g
- Salt: 0.8 teaspoon
2
Then, while continuing to beat, gradually pour in ice water until the dough comes together.
- Water: 50 ml
3
Roll the dough into a ball, wrap it in plastic wrap, and refrigerate for 4 hours or overnight.
4
Cut the pumpkin in half, remove the seeds, and place it in an oven preheated to 200 degrees.
- Pumpkin: 1.5 kg
5
Bake until soft — this will take about 40–60 minutes. The flesh should separate from the skin on its own.
6
Remove the skin from the pumpkin using a spoon.
7
Blend the pumpkin flesh into puree, then let it cool.
8
Whisk 1 yolk and eggs until light foam forms.
- Egg yolk: 1 piece
- Chicken egg: 2 pieces
9
Add sugar, 0.5 teaspoon of salt and spices, mix well.
- Brown sugar: 100 g
- Sugar: 65 g
- Salt: 0.8 teaspoon
- Ground cinnamon: 2 teaspoons
- Ground ginger: 1 teaspoon
- Ground nutmeg: 0.3 teaspoon
- Ground cloves: 0.3 teaspoon
- Ground cardamom: pinch
10
Pour in the cream and mix again.
- Cream 35%: 300 ml
11
Add 4 cups of pumpkin puree and mix until smooth.
- Pumpkin: 1.5 kg
12
Roll out the dough on a floured surface to a thickness of 3–5 mm.
- Wheat flour: 150 g
13
Transfer the dough to the mold and shape the edges nicely.
14
Poke the dough well with a fork.
15
Pour the filling to the edges of the dough.
- Pumpkin: 1.5 kg
16
Send the pie to an oven preheated to 215 degrees for 15 minutes. Then lower the temperature to 180 degrees and bake for another 45 minutes. Allow the finished pie to cool completely.