Servings: pie
Pumpkin Pie
Pumpkin Pie is a popular American dessert often served in the fall and around the Thanksgiving holiday. This pie has a wonderful, spicy flavor with a rich pumpkin puree on a puff pastry base. It is traditionally served with a dollop of whipped cream or vanilla ice cream and has become a symbol of comfort and togetherness during the holidays.
Equipment
- 1 Pie Pan
Ingredients
The Dough
- 300 gram Wheat Flour
- 4.2 gram Vanilla Extract
- 150 gram Butter cut into small cubes
- 100 gram Powdered Sugar
- 1 pcs. Egg
The Filling
- 1 can Pumpkin Puree
- 2 pcs. Egg
- 12.5 gram Brown sugar
- 7.8 gram Wheat Flour
- 20-25 gram Spices Pumpkin Spice
- 1.1 gram Cayenne Pepper
- 1 pinch Salt
- 1 can Condensed milk
Pumpkin Spice
- 15 gram Cinnamon
- 7 gram Ginger dried
- 5 gram Nutmeg
- 2 gram Ground cloves
Instructions
- Preheat the oven to 230 °C.
- In a large bowl, weigh 300 g of all-purpose flour and add 1 tsp of vanilla extract.
- In another bowl, add 150 g of butter (cut into small cubes), 100 g of powdered sugar, and 1 egg to the flour.
- In another bowl, add 150 g of butter (cut into small cubes), 100 g of powdered sugar, and 1 egg to the flour.
- Form the dough into a ball and wrap it in plastic wrap. Place the dough in the refrigerator for 30-60 minutes.
- Roll out the dough to fit your pie tin.
- Place the dough in the pie tin.
- Pre-bake the pie crust in the preheated oven for 10 minutes.
- Turn the oven temperature down to 180 °C.
Filling
- In a separate bowl, combine pumpkin puree, 2 eggs, 1 tablespoon brown sugar, 1 tablespoon all-purpose flour, 20-25 g pumpkin spice, ½ tsp cayenne pepper, and a pinch of salt.
- Then pour in 1 can of condensed milk and mix thoroughly.
Preparation
- Pour the filling into the pre-baked pie crust.
- Bake the pie for another 40 minutes at 180 °C, until the filling is set and golden.
- Let the pie cool down and serve it with a dollop of whipped cream.