This is how you easily make the best pumpkin pie in America

Delicious pumpkin pie belongs in the fall! If pumpkins are around again, you should definitely try this pumpkin pie based on our recipe. imago images/YAY

It’s noticeably colder outside – and that means: Fall is just around the corner! When the cold season comes, it not only means that we can make ourselves more comfortable again, but also that the range on the fruit and vegetable shelves changes again. Pumpkin season has begun! But: what do you do with the big fruits? Pumpkin pie, of course! In America, the classic “pumpkin pie” has a permanent place on the fall menu. Here comes the recipe.

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This pumpkin pie looks elaborate at first, but don’t let the ingredients deter you. It’s actually not that hard to make… and it tastes heavenly! It’s best to serve the pumpkin pie with a dollop of whipped cream – it gives the pumpkin pie a little more kick! Here comes the recipe.

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Pumpkin Pie Ingredients: This is what you need for pumpkin pie

You need: 1 Hokkaido pumpkin, 120 grams of cold butter, 150 grams of flour, 1 tablespoon of sugar, ½ teaspoon of salt, 4 tablespoons of water, 120 grams of double cream, 120 milliliters of milk, 200 grams of sugar, gr. 1 packet of vanilla sugar, a little cinnamon, a little nutmeg, salt, 3 eggs

Here’s how it works: Wash the pumpkin, dry it, cut it in half and remove the seeds. Then we cut the meat into pieces, put it on a baking sheet lined with baking paper and bake it in the oven for about 30 minutes. Remove and puree in a bowl – either in a blender or with an immersion blender. Set the puree aside.

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Pumpkin pie is an American classic.  And it's not hard to do.  Try the recipe!
Pumpkin pie is an American classic. And it’s not hard to do. Try the recipe! imago/Shotshop

In another bowl, mix the flour, sugar, salt and butter by hand to form a soft dough. Gradually add water. Place in the fridge for an hour, wrapped in cling film. After this time, open it, place it in a pie plate and put it back in the fridge.

Now comes the filling: Weigh out 400 grams of pumpkin puree. Put the milk, cane sugar, spices and double cream in a container and mix until you get a homogeneous mass.

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Heat the oven to 200 degrees. Take the dough out of the fridge and prick it a few times with a fork. Place a layer of baking paper on top and place peas on top to bake the “blind” dough (due to the weight, it does not rise much and stands straight). Put in the oven for 15 minutes. Remove it, fill the pumpkin filling and bake it in the oven at 180 degrees for another 40 minutes. Then let it cool and serve. Enjoy your meal!

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