Pumpkin pie, the original recipe for the American sweet pumpkin tart, a recipe for a delicious autumn dessert, almost as good as our Pumpkin and Almond Tart. Every year in North America the fourth Thursday of November is celebrated as Thanksgiving, the day of giving thanks, and as is customary the pumpkin pie, the famous sweet pumpkin tart, cannot be missing from the table. It is truly an original pumpkin recipe. This tart, which is often shaped like Jack Skellington at Halloween like the Halloween apple pie, encloses a fragrant and spiced cream made with the season’s star ingredient: pumpkin, inside a shell of pâte brisée or shortcrust pastry. Let’s go to the kitchen and discover together how to make the American pumpkin pie, the most famous sweet pumpkin tart in the world!! Before that, remember that if you want to stay updated on all my other recipes you can follow my Facebook page and my Instagram profile.
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- Difficulty: Very easy
- Cost: Very inexpensive
- Rest time: 1 Hour
- Preparation time: 30 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Autumn, Winter
Ingredients to make the American pumpkin tart
- 2 1/2 cups all-purpose flour (Tipo 00)
- 5.3 oz butter (cold) — about 1 1/3 US sticks
- 1/3 cup cold water (cold)
- 1 1/2 tbsp sugar
- 2/3 tsp salt
- 2 cups pumpkin (cooked and cleaned) (Delica, butternut, chestnut varieties…)
- 2 eggs
- 7 oz sweetened condensed milk (about 2/3 cup)
- 6 tbsp sugar
- 1 tsp ground cinnamon
- ground nutmeg
- 3 cloves, ground
- 1 cup heavy cream (for whipping) (about 250 g)
- 2 1/2 tbsp sugar
Tools
- Pie dish 9 1/2 – 10 1/4 in
- Oven
- Blender
Preparation
Rinse the pumpkin. I chose one weighing about 2 lb (≈900 g). Wrap it in parchment paper and then in microwave-safe plastic wrap and cook it in the microwave for 20 minutes at 750W, then let it rest for 10 minutes. Alternatively, wrap it in parchment and then in foil and roast it in the oven at 356°F for about 45 minutes or until very soft. Now weigh out 2 cups of pumpkin flesh (about 500 g) after cooking and cleaning.
Blend the pumpkin flesh until you obtain a smooth puree.
Beat the eggs with the sugar, add the spices and the sweetened condensed milk.
Combine everything and set the filling aside.
For the crust (pâte brisée), quickly mix cold butter and flour until you obtain a crumbly texture, add salt and sugar and incorporate the cold water. Work quickly without warming the dough.
Form a fairly homogeneous dough, let it rest for 10 minutes in the fridge, then roll it out on a floured surface to a thickness of about 1/4 inch.
Transfer the rolled dough to a glass or ceramic tart pan, trim the excess from the edges, prick the bottom with the tines of a fork and pour in the filling.
Level the filling, decorate the edges by pressing lightly with your fingers and bake in a preheated oven at 347°F for 1 hour. Remove from the oven and let cool for at least a couple of hours before serving.
If you like, garnish or serve with freshly whipped cream.
Storage and tips
Once ready, the pumpkin pie will keep in the fridge for 2–3 days, covered with plastic wrap.
For greater stability of both crust and pumpkin cream filling, I suggest preparing the pumpkin pie 8–12 hours in advance. For a perfect result, use a pumpkin with a dense texture and vivid color such as Delica, chestnut or butternut. If you want to stay updated on my recipes, follow me on:
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