Pumpkin pie recipe. American Pumpkin Pie

Peel the pumpkin, cut into medium-sized slices and boil for a couple. If you cook in the usual way, then it is better in a small amount of water under a tightly closed lid over low heat. Let it take a little longer, but the pumpkin will remain fragrant and sweet, and not boiled and watery. Drain the water after cooking. Puree the pumpkin with a blender.

While the pumpkin is cooking, soak the raisins. To add spice, soak raisins in brewed tea (I used green tea "CURTIS HUGO COCKTAIL" with lime and elderberry flavor). Then the raisins acquire a slightly citrus spicy aroma. If there is no such tea, it does not matter. Soak in regular Earl Grey. Or experiment and find your taste. Remove seed pods from cardamom seeds. Mix with 1 tbsp. brown sugar (better than Demerara, it will add a caramel touch to the dessert). Grind this mixture into powder.

In pumpkin puree, add squeezed raisins, 2 tbsp. honey, 0.5 teaspoon of nutmeg, 100 gr. semolina, 1 tsp sugar with natural vanilla (can be replaced with regular vanilla - on the tip of a knife). Mix until smooth.

Separate the yolks from the whites. Proteins with 1/4 tsp. beat salt to soft peaks. Beat the yolks separately with 1 tbsp. powdered sugar with cardamom until white.

First, add the yolk mixture to the pumpkin mass. Mix until smooth. You can use a mixer at low speed. Then gently fold in the beaten egg whites with a spatula. Mixing from bottom to top in one direction. Do not use a mixer at the same time, otherwise all the splendor and airiness from the proteins will disappear like a morning mist.

Cover the mold with baking paper. Put the pumpkin mass, level it and send it to the oven preheated to 180 degrees. Bake until done. Visually, readiness can be determined when the surface of the pumpkin pie begins to crack. Or a wooden skewer.

We take out the pumpkin pie. Let cool and refrigerate for 12 hours (better to cook in the evening and refrigerate overnight). And the very next day, feel free to cut off a small piece, serve 1 tbsp. natural yogurt and 1 tsp. lingonberry / cranberry / orange jam or, as in my photo, blueberry jam. And send all that richness of flavor and not-so-huge calories into your mouth.

Pumpkin is a different story for me. Literally until last autumn, I never ate it at all, or ate it, but I don’t remember at all, because it was at a very young age.

I saw it, later, at a conscious age, a couple of times in stores, but at that time it cost some sky-high money, for completely incomprehensible reasons. “Oh, fuck her,” I thought, and passed by.

But, having gone to the village to my grandfather to my grandmother, to harvest, a collective farmer, Mlyn, out of me, of course, she’s still :)) , asking for a few pumpkins (for some reason they were very small that year, they didn’t want to grow), I first she began to feed everyone, from the taste of which the people were delighted. Even, probably, they were more enthusiastic about the fact that the soup was made from pumpkin, a product unusual for our Siberian tables :)

After the soup, it was time for main courses, sauces, and then desserts and pastries (all from pumpkin, yes!). I already showed one pie (). Now here's the second one - pumpkin pie, in the best American traditions! Aha!

It is necessary (for a forum 25 cm in diameter):
for the test:
125 g butter
200g flour
2 yolks
2 tbsp sugar
2 tbsp cold water

For filling:
900g pumpkin
300g sour cream
3 eggs
6 tbsp sugar
a pinch of anise
a pinch of cardamom
a pinch of nutmeg

Cooking time: 1.5 hours + 2 hours to cool

Leave margarine/butter at room temperature to soften, add sugar to it, stir. Whisk in the yolks, then add the flour. We start kneading with our hands. If the dough turns out cool, add a little water (it took me exactly 2 tablespoons). The dough should become elastic, homogeneous, easy to roll into a ball.

We take a baking dish (preferably detachable), put the dough into it. You need to distribute evenly so that there are no gaps and holes.

Done - put in the fridge for 30 minutes.

We make the filling.
Clean the pumpkin from seeds and peel. Put on a baking sheet, cover with foil and bake in the oven at 200C for 15 minutes.

After 15 minutes, remove the pumpkin from the oven, check for readiness: poke it with a knife - it should become completely soft. Now it needs to be cooled down a bit. Do not turn off the oven.

We put the cooled pumpkin in a blender (or in a saucepan, if the blender is submersible), or a mixer, or rub it through a sieve. Vopschem, you need to make pumpkin puree. Now we add everything else to it: eggs, sour cream, sugar, spices, knead everything well to get a smooth, homogeneous mixture.

We take the dough out of the refrigerator, make light holes with a fork (not slippery, not to the bottom) - this is so that the dough does not bubble. We put in the oven already heated to 200C. Bake for 15-20 minutes until golden brown.

As soon as the cake pan is baked, it needs to be cooled. We also cool the oven to 180C.

Pour the pumpkin filling into the cooled sand mold and put in the oven, bake for about 30 minutes.

After the cake needs to be cooled, preferably for at least 2 hours.

Remove the already cooled share from the mold.

You can serve with whipped cream (well, this is traditional), you can replace them with a spoonful of sour cream or a scoop of ice cream. And you can just eat it.

American pumpkin pie

Americans just love this pie. Thanksgiving is not complete without it, just like our New Year's without Olivier. It is also a common attribute of the Halloween table. There is even a joke that American housewives came up with a recipe for this pie in order to utilize the pulp of a pumpkin that remains after the celebration of Halloween. But this is not true. In America, pumpkin puree is sold all year round, from which this pie is made. There are several recipes for making this pie on the site. I offer you another one that differs in the way the filling is prepared - pumpkin puree.

dough:
wheat flour - 200 gr.
butter - 100 gr.
sugar - 50 gr.
chicken egg - 1 pc.
salt - 1/2 tsp
filling:
pumpkin - 500 gr.
milk - 100 ml.
sugar - 100 gr.
cream (33%) - 150 ml.
chicken egg - 2 pcs.
cinnamon (stick) - 1 pc.
vanillin (Haas) - 1/4 tsp
powdered sugar (vanilla flavored by Haas) - 2 tbsp. l.
seasoning (ginger, cloves, star anise, cardamom, lemon peel, allspice) - 1 tsp.

Preparing the filling for the pie. Peel the pumpkin and cut into small cubes.

Add sugar, milk and a cinnamon stick to the chopped pumpkin, simmer over low heat for 30 minutes.

While the pumpkin is stewing, prepare the dough. We take cold, but not frozen butter, salt, flour, sugar, egg. You can grind everything with your hands, but it’s easier to chop and mix with a food processor.

Knead a soft elastic dough and put it in the refrigerator for 30 minutes.

We take a convenient form with a diameter of 22-24 cm, roll out the dough, transfer it to the form, make the sides.

We put a sheet of baking paper on top, beans or peas on it so that the dough does not “swell”, put it in an oven heated to t 220 * C. and bake for 20 minutes.

To the finished pumpkin, add Haas vanillin and seasonings as desired: ginger, cloves, star anise, cardamom, lemon zest, allspice.
Grind pumpkin into puree. (Remove the cinnamon stick first).

To the cooled puree, add the cream (I beat them beforehand), eggs. We mix everything with a blender or mixer.

We take out the base of the pie from the oven, remove the beans, pour the filling.
Reduce the temperature in the oven to t 180 * C. and bake the cake for 50 minutes until cooked.

We take out the finished cake, let it cool completely for about 2 hours.

Sprinkle the finished cake with Haas vanilla flavored icing sugar.

Happy tea!

Dough:

200 g flour
100 g butter
5-6 art. l. cold water
1 ⁄ 2 tsp salt

Filling:

400 g pumpkin puree (≈500 g peeled pumpkin)
150 ml cream (any)
150 g sugar
3 eggs
1 tsp cinnamon
1 tsp nutmeg
1 ⁄ 2 tsp ground ginger
zest of 1 orange
a pinch of salt

Also:

sundae or whipped cream for serving (optional)

A traditional American pumpkin pie, in America it is usually baked on Thanksgiving. I already mentioned in the recipe that I used to dislike pumpkin at all, but now I am discovering it in a new way. This time I decided to bake an American pumpkin pie. Looking through many different English-language blogs, you can see a lot of these very pumpkin pies (“Pumpkin Pie”) on almost every site in various variations. Well, I think since the pie is so popular in America, you should definitely try it. The taste of the cake is very unusual and unusual for us. Slightly puffed almost unleavened dough, and on top is the most delicate melting spicy filling, similar to a light cream. The taste of pumpkin is not felt at all, which could not please me. If you don't tell anyone it's a pumpkin, no one will know.
To the traditional spices for pumpkin pie (cinnamon, nutmeg, ginger), I additionally added orange zest. As a result, the finished cake reminded me very much of my favorites with its aroma, and it is not surprising that both there and there are almost the same set of spices. To emphasize the spicy taste of pumpkin pie, it is best to serve it with a ball of ice cream or a cap of whipped cream.

Cooking:

Peel the pumpkin, cut into arbitrary pieces.
Bring water to a boil in a saucepan, add pumpkin.

Cook for 15-20 minutes or until the pumpkin is completely soft.

Drain all the liquid (it is best to drain into a colander to get rid of all the liquid).
Return the pumpkin to the pan, carefully grind with a blender until smooth, cool completely.

Cooking dough.
Place flour and salt in a bowl. Grate the butter there or cut into pieces (stir occasionally so that the pieces do not stick together).

Lightly rub the flour with the butter with your fingers.

Gradually pour in cold water, mold the dough into a ball, do not knead for a long time.
Put in the refrigerator for 30-60 minutes.

We are preparing the stuffing.
Remove the zest from an orange by rubbing it on a fine grater (without the white part).

Whisk the eggs a little.

Add pumpkin puree, sugar, salt, stir until smooth.

Add orange zest and spices - cinnamon, nutmeg, ginger.
Stir, the mass will become darker.

Pour in the cream, stir.
The filling is ready.

Description

Pumpkin pie along with apple pie, this is a traditional American dessert. At the same time, it is worth considering that the Americans simply adore him. He most often appears on the Thanksgiving dinner table. If we draw an analogy with our cuisine, then this is something like Olivier or Herring under a fur coat for the New Year. Simply put, this is one of the festive dishes that are prepared in the home kitchen, and in all kinds of cafes, and in specialized bakeries. Also, pumpkin pie is a frequent visitor to Halloween. For this holiday, it is themed. At the same time, the creepy appearance of the pie does not affect the fact that it turns out to be hellishly delicious!

Sweet American Pumpkin Pie is a thin base of shortcrust pastry with a large amount of pumpkin filling, with a very delicate structure and a pleasant mild taste. By the way, this is an open pie. A feature of its preparation is a certain set of spices, which is added to the filling. Be sure to use cinnamon (not a single cake can do without it). Nutmeg is also often added to the filling. They can also add lemon zest, vanilla, allspice Jamaican pepper, cloves, ginger, cardamom to pumpkin pie. As a rule, Americans use the previously mentioned spices in large quantities. However, we will make a cake in its classic version, with the addition of only cinnamon.

The cake is traditionally baked in a shallow round shape, about 25 cm in diameter. However, of course, you can use the dishes that you have available. Serve American pumpkin pie topped with whipped cream. It turns out not only very beautiful and elegant, but also insanely delicious!

So, if you are interested in the question of how to make a classic American pumpkin pie, then we invite you to study the step-by-step photo recipe below. This recipe in a simple and accessible form will explain all the subtleties and nuances of making a delicious pie.

Ingredients

(200 g)
(100 g)
(150 g)
(2 pcs.)
(500 g)
(250 ml)
(1 stick)
(taste)

Cooking steps

The first thing to do is to check the presence of all the ingredients so that there are no unpleasant surprises during the cooking process.

So, let's start preparing the dough. To do this, first of all, we sift the wheat flour, thus allowing it to fluff and saturate with oxygen. Then add salt to taste, sugar (50 g), as well as diced and chilled butter to the flour. These ingredients are first “chopped” with a knife, and then rubbed with a fork. Grind until you get crumbs. Now you can drive an egg into it. We knead a dense dough, roll it into a lump, wrap it in cling film and send it to cool in the refrigerator for at least half an hour.

Turn on the oven and preheat it to 200 degrees. In the meantime, we take the dough out of the refrigerator, place it in a mold and distribute it over it, not forgetting to form the sides of the future pie. Now we cover the dough with parchment paper, on which we place a load on top (beans, peas or, for example, pebbles brought from a summer holiday). After this manipulation, the form with the dough can be sent to the oven. We will bake the base for the pie for about 15 - 20 minutes. After the time has elapsed, we take out the form from the oven, and remove the load - it will no longer be needed.

Now it's time for the filling. So let's get to the pumpkin. It should be cut in half and the seeds removed. Then you should carefully peel the pumpkin, cut the pulp into cubes and put it in a saucepan. We also send milk, 100 grams of sugar and a cinnamon stick there. We send the pan to the stove, bring its contents to a boil, and then reduce the heat to a minimum and cook the pumpkin filling under the lid for 30 minutes, not forgetting to stir it from time to time.

We take out the cinnamon stick from the pan with pumpkin filling and throw it away without regret. She has already given away the taste and aroma. Then, with a blender, grind the entire contents of the pan into a puree. In a separate bowl, beat the chicken egg (you can use a mixer). Then gradually pour the cooled pumpkin filling into the beaten egg and continue to beat this mixture with a mixer. The mixture must be homogeneous.

Pour the pumpkin filling into the sand cake that we prepared earlier. Then we send the cake to bake in the oven at a temperature of 160 degrees for 35 - 40 minutes. The filling should be firm by the end of baking.

Take the pumpkin pie out of the oven and leave it to cool. After it has cooled, the cake can be removed from the mold.

You can decorate the sweet pumpkin pie with whipped cream, like the Americans do, or you can leave it as it came out of the oven. The first option will be much tastier! This completes the pumpkin pie recipe.

Enjoy your meal!