The shortcrust pastry pumpkin pie is spiced, flavored, fragrant, perfect for making autumn cookies and tarts to enjoy with tea, infusions, and herbal teas. The recipe is simple, always the same, but the aroma changes, and so does the taste. You only need to add, without overdoing it, or it might become bitter, a teaspoon of pumpkin pie spice mix: inside you’ll find perfectly balanced cinnamon, ginger, nutmeg, allspice, cloves, and cardamom. In my opinion, the cinnamon stands out. But I would put it everywhere, so it’s perfect for me. The shortcrust pastry pumpkin pie is a must-try if you love spices!
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- Difficulty: Easy
- Cost: Medium
- Rest time: 2 Hours
- Preparation time: 25 Minutes
- Portions: 40 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
The butter must be cold from the fridge, and the egg at room temperature. The quantities of this pastry are suitable for using stamps or decorated rolling pins for cookies. Using a classic recipe or changing the doses risks making the design disappear during cooking.
- 2 1/2 cups all-purpose flour
- 2/3 cup butter
- 3/4 cup powdered sugar
- 1 egg
- 1 teaspoon pumpkin pie spice mix
Tools
- 1 Mixer Kitchen Aid Artisan
Steps
In the mixer bowl with the paddle attachment, work all the ingredients until they are compact and well combined: flour, powdered sugar, butter in pieces, egg, and pumpkin spice mix.
Take the dough and work it on the work surface forming a slightly flattened rectangular block. Wrap it in plastic wrap and place it in the fridge for two hours.
After the resting time, bring the block back to the slightly floured work surface and using the 2-inch rolling pin spacers, roll out the pastry to a height of two inches using the rolling pin spacers and use it as desired to make cookies.
The cookies bake at 350°F for about 15 minutes.
Notes
The shortcrust pastry recipe is always the same from Miriam Bonizzi, which I personalized using the pumpkin pie spice mix.
If you prefer, you can make the pastry in the food processor: just put all the ingredients inside and start it, letting it work until the pastry comes together.
The cutter you see in the photo was purchased on Cocorò.
