Pumpkin pie recipe: how to make a delicious and super easy winter dessert

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One of the most delicious (and simple) recipes of the American cuisine is the classic pumpkin pie. A delicious shortcrust pie with a filling of pumpkin and spices that will drive you crazy. Provided you like pumpkin, of course, but who doesn’t like it?

And even if you find the sweet taste of pumpkin excessive and overbearing, thanks to a nifty mix of spices (such as cinnamon, ginger, cloves, and nutmeg) this tart will be very nuanced and full of suggestions that soften all this sweetness.

There are no particular difficulties in making the American pumpkin pie. We are going to start from a classic shortcrust pastry, blend the pulp, which must first be well caramelized in the oven, and then just bake the pie in the oven.

Baking tip

The important thing is to roast the butternut squash it well before blending it with the other ingredients.

Ingredients and doses for making the American pumpkin pie

For a 22 cm cake tin

For the shortcrust pastry

• 250 grams of flour
• 125 grams of butter
• 50 grams of icing sugar
• pinch of salt
• 20 ml of cold water
• 2 spoons of vodka
• 1 yolk

For the pumpkin filling

• 400 grams of pumpkin pulp
• 50 grams of sugar
• 2 spoons of chestnut honey
• 1 pinch of salt
• 12 grams of cinnamon
• 8 grams of dryed ginger
• 10 grams of nutmeg
• 8 grams of teaspoon cloves
• 2 eggs
• 1 glass of milk
• 100 ml of fresh cream
• 4 spoons of good old Bourbon

How to make the perfect American pumpkin pie

Wash the butternut squash and cut it into pieces, then put a sheet of parchment paper on a baking sheet and cook it for 25 minutes.

In the meantime, let’s take care of the shortcrust pastry. Put the flour in a bowl with the butter cut into cubes and work it quickly with your hands, without letting it overheat. You can also use the mixer to quickly blend it.

Put the salt and sugar in, mix quickly, then add the egg, vodka, and knead. If the shortcrust pastry is too dry, add a drop of water. Make a ball with shortcrust pastry and wrap in plastic and put it to rest in the fridge for 1 hour.

Let’s go back to the pumpkin. Remove the peel and mash the pulp in a bowl, season with sugar, 2 tablespoons of honey, salt and all the spices that you will grind at the moment. Then let it stew in a thick-bottomed saucepan, stirring often. 10 minutes is enough.

In another bowl, beat the eggs with the cream and milk and when the pumpkin pulp has cooled a little, throw in, season with the bourbon and mix until a homogeneous mixture is obtained. if the pie is for your children do not put in the Bourbon, it’s optional of course!

Take the shortcrust pastry out of the refrigerator, flour the pastry board and roll out the dough to obtain a sheet the size of your cake pan (approx. 22 cm). Be generous and let it overflow abundantly, push well with your fingers or a glass to make it adhere to the corners and bottom and then cut away the excess. With a fork, prick the surface of the pastry.

Put in the freezer for 7-8 minutes, then take it out, cover with a sheet of parchment paper, put on the ceramic weights or dry beans and cook for 10 minutes at 170 degrees. Remove the parchment paper and cook for 10 minutes more, then remove the shortcrust pastry from the oven.

We are almost done, don’t give up! When the pastry has cooled off, fill it with the pumpkin cream, level well, put in the oven at 180 degrees and cook for 15 minutes, then lower to 170 and cook for 15 minutes.

For a pro baking procedure use an instant thermometer to check the internal temperature of the pumpkin pie’s filling: when it reaches 75 degrees it is ready and you can turn off and let the cake cool.

When the pumpkin pie is very cold, cut it into slices and serve it with a curl of whipped cream or a scoop of vanilla ice cream.

Which wine goes well with the pumpkin pie?

We choose an intense, spicy and well-structured sweet wine that can keep up with all this sweetness: Albana D’or Luce from the Branchini winery is the ideal wine.

If you want to pair a cocktail, Godfather work wonders.