American Pumpkin Pie with Cinnamon
8 servings
120 minutes
American pumpkin pie with cinnamon is a classic of the Middle and other Western feasts, an anecdotal character of American life, however, not without charm, especially if you do not receive it from a young age every two days as a dessert. Pumpkin also has the title of almost a native inhabitant of America, since it was discovered here and is readily used by the inhabitants of the continent in many dishes on many occasions. And yet this pie turns out incredibly tasty if you choose the right pumpkin - elongated, with a rounded end.
1
Sift flour and salt into a deep bowl. Rub with soft butter between your palms until the mixture resembles bread crumbs, then add a lightly beaten egg and knead the dough. Roll it into a ball, wrap in film, and refrigerate for 30-50 minutes. If the dough doesn't form a ball and crumbles, add 1-2 teaspoons of cold water.
- Wheat flour: 400 g
- Butter: 250 g
- Chicken egg: 3 pieces
- Salt: to taste
- Chicken egg: 3 pieces
2
Clean the pumpkin, remove the seeds. Cut the flesh into cubes. Place in a thick-bottomed pot or skillet, add a little water, and simmer until soft and the liquid has completely evaporated. Blend the flesh into a homogeneous mass. For extra tenderness, the resulting puree can be strained through a sieve.
- Pumpkin: 900 g
3
Roll out the dough on a lightly floured surface and line a round low dish about 25 cm in diameter. Place a sheet of baking paper on top of the dough and fill it with any grain. This will allow the crust to bake evenly. Bake for 15 minutes at 190 degrees.
4
Place the pumpkin puree in a deep bowl, whisk with two eggs, sugar, cream, spices, and salt. Pour the mixture into a form with baked dough. Bake the pie for 50-55 minutes at 180 degrees. Once the pie cools, it can be safely cut into portions.
- Pumpkin: 900 g
- Chicken egg: 3 pieces
- Sugar: 200 g
- Cream 30% fat: 200 ml
- Cinnamon: to taste
- Vanillin: to taste
- Salt: to taste
