Who hasn’t heard at least once in their life about the famous Thanksgiving holiday? In America, it is a very heartfelt and important holiday, as significant as Christmas. I find the meaning of this day very beautiful and profound because it celebrates gratitude for all the blessings received during the year, where a big meal with family and close friends cannot be missing. Certain special dishes cannot be missing from the Thanksgiving meal, such as sweet potatoes, stuffed turkey, and pumpkin pie. Pumpkin pie is a delicious dessert made of few ingredients but many spices, which is the uniqueness of this very creamy and tasty dessert. But let’s see together how to prepare it in the following recipe.
- Difficulty: Very Easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 15 Minutes
- Cooking time: 40 Minutes
- Portions: 12
- Cuisine: American
- Seasonality: Fall, Winter, Thanksgiving
Ingredients
- 1 2/3 cups all-purpose flour
- 1/2 cup butter (cold, diced)
- 1/4 cup sugar
- 2 3/4 tbsp water (very cold)
- 1 pinch salt
- 1.1 lbs pumpkin pulp (cold)
- 2 egg yolks
- 1 egg (whole)
- 14 oz condensed milk
- 1 tsp ground cinnamon
- 1 pinch nutmeg (ground)
- 1 pinch ground ginger
- 1 pinch ground cloves (optional)
Steps
Start preparing your pumpkin pie by cooking the pumpkin, preferably a day ahead, so the pulp is well chilled. I used Hokkaido pumpkin, which is perfect for this pie because it can be cooked with the skin and then blended.
Then move on to preparing the crust: pour sugar, flour, and salt into a bowl. Add the butter cut into small pieces and start kneading, finally adding the water. Knead quickly so that the dough doesn’t warm up much. Wrap the dough in plastic wrap and place it in the fridge for 30 minutes.
Now focus on preparing the filling: add the egg yolks and the whole egg to the pumpkin pulp and mix, then add the condensed milk, cinnamon, ginger, and nutmeg. Stir everything until well combined with the pumpkin.
Now turn on the oven to static mode at 428°F. At this point, butter a 10-inch pan, or line it with parchment paper. Roll out the crust thinly inside the pan and prick it with a fork. Pour the pumpkin filling, level it, and bake for 10 minutes.
Now lower the temperature and let your pumpkin pie bake for another 30 minutes or so. Depending on your oven’s power, you might need a few more minutes. You’ll know it’s done when the surface of the pie is dry and dense. At this point, turn off the oven and let your pumpkin pie cool for at least an hour in the semi-open turned-off oven.
Pumpkin pie is delicious when well-chilled, so I recommend putting it in the fridge before serving.
If you love pumpkin desserts, check out HERE.
Saby advises…
The pumpkin pie can be served with whipped cream or decorated with crushed hazelnuts.
