Pumpkin Pie is an American classic. It not only reigns on tables in the autumn season, but is also firmly woven into the cultural context. Neither Thanksgiving nor Halloween is complete without this dessert. Centuries of culinary experimentation are behind this delightful treat, with a fine sandy base serving as the perfect setting for a velvety, spicy filling.
What is Classic Pumpkin Pie
There are many recipes for American pumpkin pie. It is made open and closed, from raw or canned pumpkin, condensed milk, sweet potatoes, apples and carrots are added to the filling, flavored with various spices. Each "real housewife" has its own, special list of ingredients, but only recipes that meet certain rules can be considered classic. A traditional pumpkin pie must be open, with a base of thin shortcrust pastry and a pumpkin custard filling, seasoned with a spice mixture, where cinnamon and ginger are always present. It is such a dessert that deserves to become a table decoration for Thanksgiving or a treat on Halloween.
Base for American Pumpkin Pie
For a thin crust, you will need the following foods:
- 150 g wheat flour;
- 140 g unsalted butter;
- ¼ teaspoon of finely ground salt;
- 2-4 st. tablespoons of ice water.
Sift the flour and salt into the bowl of a food processor. Add diced butter. In the pulse mode, chop the dough into small crumbs. Start adding ice water one tablespoon at a time and continue kneading the dough. Stop when you have a smooth, elastic ball. Wrap it in cling film and refrigerate for at least 1 hour and maximum 2 days.
On a floured work surface, roll out the dough into a 25 cm circle. Take a 22 cm diameter baking dish, wrap the dough on a rolling pin and gently transfer to a greased mold. Form curly edges with a fork. Prick the bottom, and then refrigerate the dough and baking dish for 30 minutes. Preheat oven to 190C. Place food foil on top of the dough and add either special stones or just large beans.
Bake for 20 minutes, remove the foil and place the base in the oven again for 5-7 minutes, until the base turns light golden. Remove from oven and chill slightly. The ready-made pumpkin pie base can be frozen.
Traditional filling for pumpkin pie
Prepare a velvety and spicy filling. Take:
- 2 cups pumpkin puree
- 3 large chicken eggs;
- 1 glass of cream with a fat content of at least 20%;
- 160 g of fine brown granulated sugar;
- 2 tbsp. spoons of brandy;
- 2 teaspoons of ground ginger;
- 1 ½ teaspoon ground cinnamon;
- ¼ teaspoon of grated nutmeg;
- ½ teaspoon of finely ground salt;
- a pinch of ground cloves.
Put the pumpkin puree in a saucepan, add sugar and spices. Bring to a boil, stirring, reduce heat to low and cook for another 5 minutes. Pour the pumpkin puree into a large wide bowl, cool slightly and add cream and brandy, beat in the eggs. Whisk into a single mass. Place in a base and bake in an oven preheated to 190 ° C for an hour. The middle of the pie should shake a little more when cooked. Refrigerate before serving.
If you don't have canned pumpkin puree, make it yourself. Peel the pumpkin. Remove the pulp with a total weight of 1 ½ kg. Cut into cubes and place on a baking sheet covered with baking parchment. Melt 2 tbsp. tablespoons of butter and pour over the pumpkin. Bake in an oven preheated to 200 ° C for about 40 minutes. Cool and puree with a blender.
Features of making a classic pumpkin pie
To make the cake perfect, be sure to rub the pumpkin puree through a fine sieve. This will remove fibers and lumps for a superb, silky texture. The warm filling needs to be poured into a warm crust, so if any component has cooled down, it should be slightly warmed up. Before slicing and serving the pie, it must be completely cooled and the filling must be allowed to harden.
