Classic Pumpkin Pie
8 servings
150 minutes
Classic pumpkin pie is a fragrant treat with a rich history. In Arab cuisine, pumpkin has been used since ancient times; its sweet taste and tender texture pair perfectly with spices like cinnamon and nutmeg. This pie is a true autumn fairy tale filled with warmth and coziness. The crispy buttery crust complements the soft filling of baked pumpkin, whipped cream, and vanilla, creating a harmony of flavors. The pie is perfect for friendly gatherings and family celebrations, offering sweetness without excessive cloyingness. It can be served warm or chilled, alongside a cup of fragrant tea or coffee. With its spiciness and richness, it is ideal for cool evenings, warming everyone who tries it.
1
Preheat the oven to 180 degrees. Wash the medium pumpkin, cut it in half, and remove the seeds. Cover with foil and bake in the oven until fully cooked for 40-60 minutes depending on the size of the pumpkin.
- Pumpkin: 1 piece
2
At this time, you can knead the dough for the crust: cut the butter into pieces with a knife. Add flour, 2 tablespoons of sugar, vinegar, and a pinch of salt and mix well. Gradually add water by the tablespoon while kneading the dough until it forms a ball. Wrap in plastic wrap and refrigerate for at least 1 hour. By the way, you can make the crust dough in advance and freeze it for up to 2 months.
- Butter: 220 g
- Wheat flour: 2.5 glasss
- Sugar: 0.8 glass
- Apple cider vinegar: 1 teaspoon
- Salt: 0.5 teaspoon
- Water: 0.3 glass
3
Once the dough cools, roll it out and carefully transfer it to the bottom of a baking dish (I use a fairly large dish measuring 27 cm in diameter). Trim the excess dough and use it to decorate the edges. Poke holes in several places with a fork. Place it in the refrigerator to cool for about 20 minutes.
4
Then lay foil over the crust and sprinkle beans (peas) for weight, allowing the dough to bake evenly and not 'bubble'. Place the form in the oven and bake for 15 minutes, then remove the weight and foil, return to the oven and bake for another 10 minutes. Remove and cool completely at room temperature.
- Ground cinnamon: 1 teaspoon
- Ground nutmeg: 0.5 teaspoon
5
Remove the pulp from the prepared pumpkin with a spoon. Blend the pumpkin mass in a blender, add some whipped heavy cream (at least 38% fat), two eggs, spices, sugar, seeds from half a vanilla pod, and a pinch of salt. Whip 1 egg with a mixer until fluffy and gently fold it into the mixture.
- Cream 40%: 300 ml
- Chicken egg: 3 pieces
- Sugar: 0.8 glass
- Vanilla pod: 0.5 piece
- Salt: 0.5 teaspoon
- Chicken egg: 3 pieces
6
Pour the pumpkin filling over the crust. Remove air bubbles: lift the mold 5-7 cm above the table and release. Repeat several times.
7
Bake the pie for about 50 minutes. Turn off the oven and let the pie cool for 5 minutes. Remove from the oven and cool to room temperature.