American Pumpkin Pie

Now pumpkin season has arrived. You can cook many pumpkin dishes, but pumpkin pies with a pleasant orange filling are especially aromatic and beautiful. Today, let’s make American Pumpkin Pie with Cinnamon, on crumbly chopped dough.

Servings: 8

Cook: 2 hours

Ingredients

For the dough:

Flour – 250 g
Butter (frozen) – 180 g
Ice water – about 8 tbsp
Salt – 1 pinch

For filling:

Pumpkin puree – 600 g (from 900 g of peeled pumpkin)
Eggs – 4 pcs.
Condensed milk – 300-350 g
Ground cinnamon – 1 teaspoon
Ground nutmeg (optional) – 1 pinch
Ground ginger (optional) – 1/4 teaspoon.
Ground cloves (optional) – 1/4 teaspoon.
Salt – 1 pinch

Directions

Prepare the necessary foods for the pumpkin pie. Cut the peeled pumpkin into pieces. It is better to put butter in the freezer the day before for 30-60 minutes.
Bake the pumpkin under foil in the oven at 180 degrees until cooked through (about 30-40 minutes). When baking the pumpkin, a lot of liquid will stand out, it must be drained.
Grind the baked pumpkin with a blender into a smooth, fairly thick puree. Refrigerate.
Prepare chopped dough. To do this, mix the sifted flour with salt. Chilled (frozen) butter quickly grate, roll in flour, or chop butter and flour with a knife into small, non-uniform crumb. The less uniform the crumb, the more flaky the dough will look like. And vice versa – the more homogeneous the mass, the more the dough resembles shortbread in its structure.
Make a depression in the crumb and pour in some ice water. Collect the dough in a com. You do not need to knead the dough; lumps of butter should remain in it. If the dough is too dry, add more ice water. The amount of water depends on the moisture content of the flour and may vary.
Place the pie dough in a bag or cling film and send to the freezer for 15 minutes.
Then roll out the dough into a circle with a diameter of 28 cm.
Place in a mold with a diameter of 22 cm, make sides and put it back in the freezer for 10-15 minutes.
Chop the dough at the bottom of the mold with a fork (but do not pierce completely). This is necessary to prevent the dough from swelling when baking.
Cover the baking dish with parchment or foil, add beans, peas or special ceramic baking balls. Bake the base for 12-15 minutes at 180 degrees. Remove the load and bake for another 6-7 minutes.
Add cinnamon, other spices if desired and a pinch of salt to the pumpkin puree. Add 1 egg at a time while stirring the mixture. Then add condensed milk, mix.
Pour the pumpkin filling into the base of the pie.
Bake the pumpkin pie for 60-80 minutes at 170 degrees. The pie is ready when the filling on the sides no longer moves, and in the center it sways a little, but it is not liquid.
Let the pumpkin pie cool completely in the pan. The cake may settle slightly when it cools.
Garnish with American Pumpkin Pie as desired.

Bon Appetit!

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