Simple Pumpkin Pie
4 servings
60 minutes
Simple pumpkin pie is a cozy embodiment of autumn warmth in European cuisine. Its history begins in the traditions of village baking, where pumpkin was a key ingredient due to its sweetness and juiciness. The pie has a delicate, airy texture with a rich aroma of cinnamon and ginger, complemented by citrus notes of lemon. Butter gives the dough softness, while cane sugar enhances the natural sweetness of the pumpkin. It pairs perfectly with a cup of hot tea or coffee, creating a cozy atmosphere. Due to its simplicity in preparation, this pie is an excellent choice for both family dinners and festive tables.
1
Grate the pumpkin.
- Pumpkin flesh: 400 g
2
Grate the lemon zest on a fine grater. Squeeze the juice from the lemon (50 g).
- Lemon: 1 piece
- Lemon: 1 piece
3
Beat the eggs with sugar.
- Chicken egg: 3 pieces
- Cane sugar: 100 g
4
Melt the butter and gently incorporate it into the eggs beaten with sugar. Add lemon zest, cinnamon, and ginger.
- Butter: 100 g
- Lemon: 1 piece
- Ground cinnamon: 0.5 teaspoon
- Ground ginger: 1 teaspoon
5
Carefully add the grated pumpkin, then the flour. Mix with a mixer.
- Pumpkin flesh: 400 g
- Wheat flour: 1 glass
6
Dissolve baking soda with lemon juice and add it to the dough.
- Lemon: 1 piece
- Baking soda: 1 teaspoon
7
Place the mold with the batter in the oven for 40-50 minutes at 180 degrees.
