Tender Pumpkin Pie
7 servings
90 minutes
The delicate pumpkin pie is a true embodiment of coziness and home warmth. Its roots trace back to European cuisine, where pumpkin has long been valued for its sweetness and velvety texture. This dessert enchants with its creamy filling that combines pumpkin puree, cream, cheese, and spices. The base is a crunchy cookie crust that highlights the softness of the filling. The pie's flavor is gentle, with subtle hints of vanilla and cinnamon, while lemon juice adds a barely noticeable freshness. Perfect for autumn evenings with a cup of hot tea or coffee. Thanks to the water bath method, it remains moist and rich, making each bite a true delight.
1
Crush the cookies with butter into a uniform mass. Place it at the bottom of a springform pan. Make small edges on the sides. Press tightly with your hands, smoothing the surface. Put the pan in the refrigerator for 15 minutes.
- Biscuits (cookies): 250 g
- Butter: 90 g
2
Place a sheet of baking paper over the dough and fill it with any grain. Bake for 10 minutes at 190 degrees.
3
Clean the pumpkin, remove the seeds. Cut the flesh into cubes. Place in a pot, add a little water and simmer until soft and all the liquid has evaporated.
- Pumpkin: 700 g
4
Blend the pulp into a uniform mass.
5
Place the pumpkin puree in a deep bowl, beat with two eggs, sugar, cream, cheese, juice, spices, and salt.
- Pumpkin: 700 g
- Chicken egg: 2 pieces
- Sugar: 230 g
- Whipping cream 33%: 200 ml
- Cream cheese: 150 g
- Lemon juice: to taste
- Cinnamon: to taste
- Salt: pinch
- Vanillin: 1 teaspoon
6
Pour the mixture into the mold with the baked dough.
7
Bake the pie for 50–55 minutes at 170 degrees. It is preferable to use a water bath.
8
Let the pie cool and cut it into portions.
