Pumpkin Spice Pie
8 servings
120 minutes
Spiced pumpkin pie is a symbol of coziness and warmth, especially popular in the fall season in the USA. Its history is rooted in American Thanksgiving traditions when pumpkin becomes the star of the table. This pie delights with a combination of tender crust and aromatic filling filled with spices: cinnamon, nutmeg, ginger, and cloves. It has a velvety texture and rich flavor with a hint of spiciness. Served warm or chilled, sometimes with whipped cream or caramel sauce. Perfect with a cup of fragrant tea or coffee. Its softness, spiciness, and sweetness create a harmony that makes it a favorite dessert at family gatherings and celebrations.
1
Sift the flour. This will aerate it and make the dough fluffier. Add butter and salt. Mix while gradually pouring in cold water. Knead the dough well by hand. Then wrap the dough in plastic and refrigerate for 30 minutes.
- Wheat flour: 1.5 glass
- Butter: 170 g
- Salt: 0.5 teaspoon
- Water: 70 ml
2
While the dough cools, we will peel the pumpkin from the skin and seeds and cut it into cubes. We will need a large pot. Mix the pumpkin, cream, sugar, salt, and spices in it and cook on low heat for 20 minutes until the pumpkin becomes soft. Blend the mixture and let it cool.
- Pumpkin: 500 g
- Heavy cream: 350 ml
- Sugar: 1 glass
- Salt: 0.5 teaspoon
- Ground cinnamon: to taste
- Ground ginger: to taste
- Ground cloves: to taste
- Nutmeg: to taste
3
Roll out the dough thinly, grease the pan, and carefully place the dough in it, removing the excess. Preheat the oven.
4
Add 3 eggs to the cooled filling and beat with a mixer. Carefully pour the filling onto the pie crust.
- Chicken egg: 3 pieces
5
Bake for 50-55 minutes at 180 degrees.
6
You can cut leaves from the leftover dough. They should be placed on the pie 10-15 minutes before it's done, by this time the surface of the pie becomes firm enough.