The PUMPKIN PIE is the quintessential autumn dessert, a timeless classic of American tradition that enchants at the first bite with its warm spice aroma and velvety texture. Prepared on a base of crisp shortcrust or a light pastry, with a creamy filling of pumpkin, cinnamon, ginger and nutmeg, it is the undisputed star of Thanksgiving tables and autumn festivities.
Its warm color and gently spiced flavor make it a perfect after-dinner dessert, ideally served with a dollop of whipped cream. A simple yet eternally charming dessert that brings the warmth and magic of the coziest season of the year to the table.
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- Difficulty: Very easy
- Cost: Inexpensive
- Rest time: 30 Minutes
- Preparation time: 20 Minutes
- Portions: 6 Servings
- Cooking methods: Oven
- Cuisine: American
- Seasonality: Autumn, Winter, Halloween
- Energy 430.49 (Kcal)
- Carbohydrates 54.58 (g) of which sugars 31.67 (g)
- Proteins 7.96 (g)
- Fat 21.63 (g) of which saturated 9.50 (g)of which unsaturated 5.78 (g)
- Fibers 1.24 (g)
- Sodium 196.34 (mg)
Indicative values for a portion of 145 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
- 7 tbsp butter (cold (about 3.5 oz))
- 1 pinch salt
- 3 tbsp sugar (about 1.4 oz)
- 1 egg yolk (medium)
- 2 tbsp water (cold)
- 14 oz pumpkin (cleaned weight; about 1 2/3 cups puree)
- 1/2 cup packed brown sugar (about 4.2 oz)
- 1 tsp ground cinnamon
- 1/3 tsp ground ginger
- 1/4 tsp nutmeg
- 1 pinch salt
- 1 clove (crushed)
- 2/3 cup evaporated milk or heavy cream (about 5 fl oz (150 ml))
- 2 eggs (medium, at room temperature)
- 1/2 cup sweetened non-dairy whipping cream (about 3.5 oz (100 g))
For the pumpkin pie you will need
- 1 Baking pan 8 2/3 in
- 1 Baking tray
- Parchment paper
- 1 Chopper
- 2 Bowls
- 1 Whisk
- 1 Plastic wrap
- 1 Pastry board
- 1 Rolling pin
Preparation pumpkin pie
In a bowl combine the flour, cold butter cut into pieces and the salt until you obtain a sandy texture.
Add the sugar, the egg yolk and the water and work quickly to form a dough.
Shape into a disk, wrap in plastic wrap and chill in the refrigerator for at least 30 minutes.Cut the pumpkin into pieces and place them on a sheet of parchment paper covered with aluminum foil so they don’t dry out while cooking. Bake in a preheated conventional (non-fan) oven at 356°F for 30–35 minutes or steam until tender.
Let cool and puree until smooth.In a bowl mix the pumpkin puree with the brown sugar, the spices, the evaporated milk, the eggs and the salt.
Mix well until you obtain a smooth, fluid cream.Roll out the dough to a thickness of about 1/8–3/16 in (3–4 mm) and line a 8 2/3 in pan. Pinch the edges with your fingers to create the classic rim that characterizes this pie.
Pour in the filling and level it out.
Bake the pumpkin pie in a preheated conventional (non-fan) oven at 356°F for about 45–50 minutes.
The surface should be set but slightly wobbly in the center (it will firm up as it cools).Let it cool completely at room temperature, then refrigerate for at least 2 hours before serving.
Serve with whipped cream or a dusting of cinnamon.
Tips
You can prepare it the day before: in fact, the spice flavors will become even more intense.
If you want a quicker version, use ready-made shortcrust pastry.
What is evaporated milk?
Evaporated milk is a type of concentrated milk, obtained by removing about 60% of the water from fresh milk through a controlled evaporation process.
The result is a milk that is denser, creamier and slightly caramelized in flavor, but without added sugars — unlike sweetened condensed milk, with which it is often confused.
