The shortcrust pumpkin pie is spiced, flavored, fragrant, perfect for making autumn cookies and pies to enjoy with tea, infusions, and herbal teas. The recipe is simple, always the same, but the aroma changes and so does the taste. Here, you just need to add, but without overdoing it or it might become bitter, a teaspoon of pumpkin pie spice blend: inside you’ll find cinnamon, ginger, nutmeg, allspice, cloves, and cardamom perfectly balanced. In my opinion, the cinnamon prevails. But I would put it everywhere, so for me, it’s perfect like this. The shortcrust pumpkin pie is a must-try if you love spices!
Not to be missed
- Difficulty: Easy
- Cost: Medium
- Rest time: 2 Hours
- Preparation time: 25 Minutes
- Portions: 40Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
The butter must be cold from the fridge and the egg at room temperature. The doses of this shortcrust are suitable for using stamps or decorated rolling pins for cookies. Using a classic recipe or modifying the doses might cause the design to disappear during baking.
- 2 1/2 cups all-purpose flour
- 2/3 cup butter
- 3/4 cup powdered sugar
- 1 egg
- 1 teaspoon pumpkin pie spice blend
Tools
- 1 Mixer Kitchen Aid Artisan
Steps
In the mixer bowl with the paddle attachment, mix all 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 lightly floured work surface and use 5 mm (about 1/4 inch) rolling pin guides to roll out the dough and use it as desired to make cookies.
The cookies bake at 350 °F for about 15 minutes.
Notes
The shortcrust recipe is always that of Miriam Bonizzi which I have personalized using the pumpkin pie spice mix.
If you prefer, you can make the shortcrust in the food processor: simply add all the ingredients and start it, letting it work until the dough becomes compact.
The stamp you see in the photo was purchased on Cocorò.
