Open Pumpkin Pie
8 servings
120 minutes
Open pumpkin pie is the embodiment of autumn coziness and European culinary traditions. Its roots go back centuries when pumpkin became a symbol of harvest and prosperity. This pie combines a crispy pastry base, a delicate creamy filling, and warm spicy notes of cinnamon and nutmeg. The sweetness of cane sugar harmoniously complements the natural flavor of pumpkin, while cream adds softness and velvety texture. It is best served slightly cooled to allow the filling to set completely and the flavors to fully develop. An ideal accompaniment is a scoop of vanilla ice cream or airy whipped cream. This pie is not just a dessert but a true gastronomic story that comes alive with every bite.
1
Chop the cold butter with flour and salt into fine crumbs.
- Butter: 100 g
- Whole wheat flour: 1 glass
- Salt: pinch
2
Gradually add water, quickly knead a thick, pliable dough (the butter should not melt).
- Water: 3 tablespoons
3
Wrap in film and put in the refrigerator for half an hour, or better for an hour.
4
Peel the pumpkin from the skin and flesh with seeds, cut into pieces, and boil in salted water until soft.
- Pumpkin: 500 g
5
Drain the water. Blend the pumpkin with a blender or grind it in a meat grinder. Add cream, 3 tablespoons of flour, spices, sugar, salt, and mix everything thoroughly.
- Cream 35%: 200 ml
- Whole wheat flour: 1 glass
- Cane sugar: 3 tablespoons
- Salt: pinch
- Cinnamon: 0.5 teaspoon
- Nutmeg: 0.3 teaspoon
6
Preheat the oven to 180 degrees.
7
Roll the dough into a thin 1.5–2 mm layer, place it in an open pie form, prick the surface with a fork, and send it to the oven for 5 minutes.
8
After that, take it out of the oven, place the filling on the base, and return it to the oven for another 40-45 minutes.
9
Serve slightly cooled with ice cream or whipped cream.