The simple pumpkin pie is a faster and lighter version of the classic American pumpkin pie. The base is made of ready-made puff pastry, which you can also make at home, while the filling is just cooked pumpkin, sugar, eggs, and spices like cinnamon, nutmeg, ginger, and cloves. In the original recipe, the base is a kind of eggless shortcrust pastry, the crust pie, and I didn’t add condensed milk or cream, which depends on the various versions. A cake to enjoy especially in autumn (Halloween and Thanksgiving), but also in winter. For the pumpkin variety, I used butternut, which resembles a peanut shape or peanut, but hokkaido or delica are also fine. Serve it as a snack or dessert with whipped cream as desired.
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 30 Minutes
- Portions: 10/12 slices
- Cooking methods: Oven
- Cuisine: Vegetarian
- Seasonality: Autumn, Winter
Ingredients
- 1 roll puff pastry
- 26.5 oz pumpkin (butternut, raw, cleaned)
- 3.5 oz brown sugar
- 1 egg
- to taste ground cinnamon
- to taste ground ginger
- to taste nutmeg
- to taste ground cloves
- to taste powdered sugar
Tools
- Kitchen Scale
- Knife
- Spoon
- Steamer Basket
- Pot
- Lid
- Cake Pan
- Bowl
- Spatula
- Fork
- Food Processor
- Oven
- Sugar Duster
Steps
To prepare the simple pumpkin pie…
Take the pumpkin, cut it in half lengthwise, remove the peel, scoop out the seeds with the spoon, and cut it into not too large pieces.
In a pot, pour water, place the steamer basket on top, and then put the pumpkin pieces on it. Cover with the lid and steam for 15/20 minutes until soft. Check the doneness by piercing it with a fork.
Then, place the cooked and soft diced pumpkin in a food processor, and blend until you get a smooth puree.
Pour the pumpkin puree into a bowl, add the sugar, egg, and spices, and mix.
Unroll the puff pastry in the cake pan, keeping the parchment paper from its packaging. Prick it with the fork prongs, fill it with the prepared puree, smooth it with the spatula, and seal the edges.
, bake the pie in a preheated oven at 356°F and bake for 30/35 minutes in static mode.
Serve warm or at room temperature with a sprinkle of powdered sugar.
Storage
It keeps in the refrigerator for 2/3 days wrapped in food wrap or in an airtight cake container.
