The American pumpkin pie is a North American dessert, typical of the fall and early winter period, and is part of the traditional sweets prepared especially for November 24th (Thanksgiving Day) and Christmas.
It is a pie consisting of a shortcrust pastry shell that holds a creamy and spiced pumpkin filling, served with dollops of whipped cream.
In the version I proposed, I faithfully followed the tradition regarding the filling, replacing the shortcrust base with a delicious walnut shortbread, which I assure you pairs superbly with the filling.
In the shortbread, the taste of walnuts is clearly perceived, and upon biting, you find the crunch from not entirely ground walnut pieces.
The filling is characterized by its softness, and its predominant taste is given by a significant presence of spices, which give it character, but of course, everyone can adjust them according to their personal taste.
A great dessert, now widely known and appreciated even by us in Italy, which can be made for Halloween, perhaps adding some themed decorations to the table of spooky treats.
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- Difficulty: Medium
- Cost: Cheap
- Rest time: 1 Hour
- Preparation time: 40 Minutes
- Portions: 10
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn
- Energy 439.16 (Kcal)
- Carbohydrates 38.15 (g) of which sugars 20.14 (g)
- Proteins 6.55 (g)
- Fat 30.14 (g) of which saturated 7.87 (g)of which unsaturated 4.74 (g)
- Fibers 1.50 (g)
- Sodium 52.16 (mg)
Indicative values for a portion of 118 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/3 cups walnuts (shelled)
- 2/3 cup sugar
- 2/3 cup butter (softened)
- 1 egg
- 1 egg yolk
- 1/2 packet vanillin
- 1/2 packet baking powder
- 1 3/4 lbs pumpkin (raw and cleaned)
- 1 tbsp sugar
- 1 tbsp honey
- 1/3 cup heavy cream
- 3 tbsp milk
- 1 egg yolk
- to taste ground cinnamon
- to taste ginger
- to taste nutmeg
- to taste ground cloves (in powder form)
- to taste salt
- 2/3 cup heavy cream
Tools
- Blender / Mixer
- Baking Pan springform 9.5 inches
- Baking Sheet oven
- Electric Mixer
- Piping Bag
- 1 Sifter
Steps
Per blend the walnuts for the walnut shortbread, not too finely or chop them with a knife.
In a bowl, combine these with softened butter in pieces, sugar, and vanilla.
Start mixing and then incorporate the egg and yolk.
Work quickly and then add the sifted flour with the baking powder.
Place in the fridge to rest for a few hours, only after sealing the dough with plastic wrap.
To make the filling, cut the pumpkin into wedges and remove the peel, seeds, and internal fibers. Then reduce each wedge into pieces, all as much as possible of the same size, and place them on a baking sheet covered with parchment paper.
Bake at 356°F in a preheated oven, static function, middle/lower level, for about 20/25 minutes, or until the pumpkin is soft.
Remove from the oven and let cool.
In the blender jug or a large bowl, gather the pumpkin, sugar and honey, milk, and cream, the yolk, a pinch of salt, and the spices.
Adjust the spices to your taste, keeping in mind they define the flavor of the filling and that cloves have a very strong aroma.
Blend everything (I use an immersion blender) until you get a smooth cream, totally free of lumps.
Take the shortcrust dough out of the fridge a few minutes before starting to work it. Roll out the dough, if you like with a graduated rolling pin, to a thickness of about 1/4 inch.
It will be useful to roll it out over a floured sheet of parchment paper.
Also dust the rolling pin with flour.
Drop the rolled-out dough onto a springform pan, which we will have previously lined the base with parchment paper and greased the sides well.
Make a base with high edges and prick the base with a fork.
You may have a piece of dough left over to make some delightful cookies to decorate the pie.
Fill the shortcrust shell with the filling and bake in a preheated oven at 356°F, on the middle level of the oven, static function, for about 50 minutes.
If you see that the pie tends to take on color on the surface, cover it with parchment paper and aluminum to complete the baking without it darkening.
Allow the dessert to cool completely before moving it to the serving dish. Ideally, it should be decorated and served the day after it is prepared.
When cold, decorate the surface with dollops of cream.
The pumpkin pie is now ready.
This pie keeps in the fridge, tightly closed in a cake container, for about 3 days.
This pie keeps in the fridge, tightly closed in a cake container, for about 3 days.
Here is a selection of products decidedly useful in making desserts. Many of these have been bought and tested by myself. To view the recommended products click here.
Here is a selection of products decidedly useful in making desserts. Many of these have been bought and tested by myself. To view the recommended products click here.
