Pumpkin pie with cloves
8 servings
105 minutes
Pumpkin pie with cloves is a fragrant autumn treat with deep roots in American cuisine. This dessert, traditionally made during the holidays, enchants with the tender texture of pumpkin enriched with spicy notes of cinnamon, nutmeg, and allspice. Cloves give the pie a distinctive, slightly spicy flavor that harmonizes beautifully with the sweet pumpkin filling and crispy pastry crust. The finished pie has a golden crust and fills the home with a cozy aroma of warmth and celebration. It is perfect for family evenings, friendly gatherings, or festive feasts. Served with whipped cream or a scoop of vanilla ice cream, it creates a magnificent combination of textures and flavors.
1
First, prepare the pumpkin (choose the method that is most convenient for you). Method 1 - MICROWAVE. Wash the pumpkin, cut it, remove the seeds, and peel it. Place in a glass container, cover with a glass lid, and cook on high power in the microwave for 15 minutes. Check if it's soft; if so, it's ready. Blend into puree or strain through a sieve to make puree. If the puree releases water, drain it. Method 2 - POT. Wash the pumpkin, cut it, remove the seeds, and slice it into wedges. Use a pot with a steamer insert. Place in the pot, cover with a lid, and steam until tender. Check if it's soft; if so, it's ready. Peel it, blend into puree or strain through a sieve to make puree. If the puree releases water, drain it. Method 3 - OVEN. Wash the pumpkin, cut it, remove the seeds, and slice it into wedges. Place on a baking sheet greased with butter and cover with foil; bake until tender. Check if it's soft; if so, it's ready. Peel it, blend into puree or strain through a sieve to make puree. If the puree releases water, drain it. After preparing the pumpkin, proceed to make the crust.
- Pumpkin: 600 g
- Butter: 150 g
2
Sift the flour. Mix flour, sugar (2 tablespoons), and salt in a large bowl.
- Wheat flour: 225 g
- Sugar: 210 g
- Salt: 0.5 teaspoon
3
Cut the butter into pieces. Add the butter to the flour mixture and start rubbing it in (you can use your hands).
- Butter: 150 g
4
Gradually add water spoon by spoon, kneading the dough. The water should be ice-cold. Knead the dough enough to combine, but do not overmix. The dough should form into a ball. If there isn't enough water, add more. Then cover with plastic wrap and refrigerate for at least 30 minutes.
- Water: 3 tablespoons
5
In a bowl, whip pumpkin puree, add condensed milk (or unsweetened condensed milk), mix, add sugar and salt, and whip until smooth. Add eggs (previously beaten), and whip until uniform. Then add spices and mix. To achieve the taste of a real American pumpkin pie, it's better to use traditional spices. You can combine them based on your preferences. Traditional spices for pumpkin filling: cinnamon, ginger, nutmeg, allspice. In this version add a typical Christmas spice — ground cloves.
- Pumpkin: 600 g
- Concentrated milk: 1.5 jar
- Sugar: 210 g
- Salt: 0.5 teaspoon
- Chicken egg: 4 pieces
- Ground cinnamon: 0.5 teaspoon
- Ground ginger: 0.3 teaspoon
- Ground nutmeg: 0.3 teaspoon
- Ground allspice: 0.3 teaspoon
- Ground cloves: 0.3 teaspoon
6
Take the dough out of the fridge. Roll out the dough, adding a little flour (to make it easier to roll and transfer to the mold: you can roll it between 2 sheets of plastic wrap or baking paper).
- Wheat flour: 225 g
7
Cool the mold (about 25 cm) in the refrigerator for 15 minutes. Place the rolled-out dough sheet in the mold (first remove the film, place it in the mold, then remove the second film), pressing down with your fingers. Trim the edges of the crust slightly overhanging the edge of the mold to give a nice shape: either make wavy pinches or press with a fork, etc.). Refrigerate for 1 hour. Preheat the oven to 220 degrees.
8
Lay foil or baking paper inside the crust. Place weights for pies (or you can substitute with dry beans, spreading them over the foil to the edges, about 1 kg of beans) for even baking.
- Sugar: 210 g
9
Place in the oven and bake for 10 minutes. Remove the beans and foil, continue baking until a golden crust forms, about another 10 minutes. Remove and let the cake cool.
10
Preheat the oven to 180 degrees.
11
Pour the pumpkin filling into the warm mold over the crust.
12
Bake for about 50 minutes until the center of the pie starts to set.
13
Turn off the oven and hold for 10 minutes. Then take it out and place it on a (gas) rack (to allow air to pass underneath) to cool to room temperature.
14
Serve with whipped cream (not from a can, as it settles) or ice cream.
- Butter: 150 g