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.
Also read: The original Polish apple pie according to the great-grandmother’s recipe – quickly made and so delicious! >>
Also Read: Blueberry Muffins: The Latest Fluffy Tricks – Here’s How It’s Guaranteed to Work! >>
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.
Also Read: Grandma’s Original East Prussian Plum Cake – Everyone Will Love This Delicious Recipe! >>
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.
Read also: Pumpkin with garlic and parmesan from the oven: Quick and delicious recipe for the end of the day! >>
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.
Also Read: Greek Pasta Casserole “Pastizio”: This dish is a real feel-good meal >>
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!
Now also read: Chili recipe without a bag: delicious, hearty, spicy! This is how you easily cook the best chili in the world >>