Classic American Pumpkin Pie
by Editorial Staff
The classic American pumpkin pie is a must on Thanksgiving, one of the most beloved holidays in the United States. But not only! Americans adore this dish so much that they prepare it for any more or less festive occasion. And they can be understood because the cake turns out to be unusually tender and tasty. And how fragrant – and it is impossible to convey because the filling contains a whole bunch of fragrant spices, including cloves, nutmeg, cinnamon. It should be remembered that a classic American pie will take a certain amount of time, and not only for cooking but also for cooling: it should never be served hot in the heat, otherwise the baked goods will simply fall apart.
Cook: 1 hour 30 mins
Servings: 6-8
Ingredients
For filling:
- pumpkin – 1 kg
- eggs – 3 pcs.
- sugar – 6 tbsp
- maple syrup or honey – 4 tbsp
- cream with a fat content of 33% – 250 ml
- cayenne pepper – 1/4 teaspoon
- ground cinnamon – 1/2 teaspoon
- ground nutmeg – 1/4 teaspoon;
- ground cloves – 1/4 teaspoon;
- ground ginger – 1/2 teaspoon
- salt – on the tip of a knife
For the test:
- butter – 120 g
- flour – 320 g + a little more for rolling out the dough
- salt – on the tip of a knife
- yolk – 1 pcs.
Directions
- Make pumpkin pie dough. To do this, cut the cooled butter into cubes. Sift flour and salt on a work table or on a large board.
- Put the butter cubes on the flour mixture and chop with a knife until fine crumbs are obtained. Add the yolk and quickly knead the dough, being careful not to heat up from the warmth of your hands.
- Shape the resulting pumpkin pie dough into a large bowl. Wrap in plastic wrap and refrigerate. Let the pie batter sit for at least 30 minutes.
- Remove the dough from the refrigerator, remove the foil. Roll it out on a lightly floured board into a thin layer and place it in a round shape with a diameter of 26-28 cm, forming the sides. Place with a fork, cover with baking paper and refrigerate for 15 minutes.
- Prepare the pie filling. Peel the pumpkin, remove the seeds, cut the pulp into small cubes. Transfer them to a heavy-bottomed saucepan, add just enough water to cover the pumpkin, and cook over medium heat until soft (20-25 minutes).
- Remove from heat and let cool slightly. Then mash the contents of the pot with a fork or pusher. Transfer the pumpkin puree to a fine sieve and drain.
- Cover the cake pan with a sheet of paper. Top with any dry legumes. Bake the pumpkin pie base at 200 ° C for 10 minutes. Remove the paper along with the legumes. Place the dough pan in the oven for 5 minutes.
- Beat the eggs for the pie filling with sugar, syrup (honey), cream, spices, and salt. Add pumpkin puree. Whisk again. Pour the resulting filling into a mold on the cake. Bake for 40 minutes at 180 ° C. Let cool completely.
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