Pumpkin Pie
4 servings
90 minutes
Pumpkin pie is a true autumn masterpiece that embodies the coziness and warmth of home baking. Its roots trace back to European cuisine, where pumpkin has long been used to create fragrant and delicate desserts. The rich flavor of pumpkin harmoniously blends with warm notes of cinnamon and vanilla, giving the pie a special depth and sophistication. The soft, airy texture, slightly moist inside, makes each slice incredibly appetizing. This pie is perfect for cozy evenings with family or friendly gatherings, especially when paired with a cup of hot tea, freshly brewed coffee, or warm milk. It can be adorned with melted chocolate and nuts for added flavor nuances if desired. This is not just a dessert but a true gastronomic delight that warms the soul and evokes memories of a warm home hearth.
1
Using a mixer, beat the eggs first on medium speed and then on maximum speed. When the mixture lightens and increases slightly in size, continue beating and add sugar in several batches. Keep beating until the sugar completely dissolves and the mixture doubles in volume. It is very important to beat the eggs with sugar well for the baked goods to rise properly and be airy.
- Chicken egg: 3 pieces
- Sugar: 200 g
2
Next, add ground cinnamon and vanillin to the mixture to make the pumpkin pie fragrant. To make the pastry airy, add baking powder. Alternatively, you can also add a teaspoon of baking soda mixed with table vinegar or lemon juice.
- Ground cinnamon: 1 teaspoon
- Vanillin: 1 teaspoon
- Baking powder: 1 tablespoon
3
Now add wheat flour to the mixture. To ensure the pie is tender and rises well during baking, sift the flour beforehand. Mix the dough thoroughly.
- Wheat flour: 300 g
4
When the dough becomes thick and somewhat homogeneous, pour in the vegetable oil. Mix the dough with a silicone spatula.
- Vegetable oil: 70 ml
5
Carefully peel the pumpkin and remove the seeds. For convenience, cut the pumpkin into several pieces. Then grate it on a coarse grater. Sprinkle the grated pumpkin with lemon juice to preserve its color during baking. Additionally, lemon juice will give the pie a pleasant citrus note. Thoroughly mix the dough with the grated pumpkin. The result should be a fairly liquid dough with a uniform texture.
- Butternut Squash: 400 g
6
If using a silicone muffin mold with a hole in the center, it does not need to be greased with oil or lined with parchment. If using a metal mold, grease the bottom and sides with refined oil using a pastry brush. Pour the prepared batter into the prepared mold and spread it evenly.
7
Place the mold on a baking sheet. This prevents the bottom from burning and makes it easy to remove the pie from the oven. Send the pie to a preheated oven at 190 degrees Celsius. Bake for about an hour. Baking time depends on the size of the mold (the wider the mold, the faster the pie will bake) and the characteristics of the oven. To check if it's done, poke it in several places with a wooden skewer. If the stick is completely dry and has no traces of batter, it's ready to be carefully removed from the oven. If it's wet, it means it's not fully baked yet and needs to go back into the oven until done. Let the finished pumpkin pie cool in the mold. Then gently remove it from the mold and dust with powdered sugar.
8
Serve the baked goods chilled with tea, milk, or freshly brewed coffee. Optionally, you can drizzle melted dark chocolate over the product and sprinkle with chopped walnuts or almond flakes. The pie turns out very aromatic and quite moist inside.