Pumpkin pie
Halloween is approaching - are you planning to organise a special surprise for your children, to have fun spending a day doing something a little out of the ordinary? Then you’ve probably already started to cut up your pumpkins and prepare the candles in order to create a lovely ambience for a day of partying. And if this year, apart from the lit up pumpkins, you were thinking about cooking something with this vegetable, how about a beautiful pumpkin pie from across the Atlantic? This US specialty is really delicious and quite irresistible, with the pumpkin providing a touch of rather unusual sweetness for a savoury dish, to the point that even your children - and maybe their friends - will devour the pie without even realizing that they're eating despised vegetables! Unleash your desire to cook and make something wonderful!
Ingredients
* approximate values per serving
Preparation
Prepare the shortcrust pastry by working the flour with a little salt and the chopped up butter. Gradually add the water and when the dough is compact make a ball and put it in the fridge for 20 minutes. Cut the pumpkin into pieces and boil in a little water until tender. Reduce to a puree in a blender. Transfer the mashed pumpkin to a saucepan and heat over low heat after adding the caster sugar. Add the cinnamon and ginger to the pumpkin mixture. Remove from heat and add the milk and cream. Add the eggs one at a time, whisking everything together until the mixture is smooth and slightly frothy. Roll out the pastry and line a round cake tin lined with baking parchment. Cover the pastry crust with tin foil and then prick the pasta and foil with a fork in several places. Bake in preheated oven at 200°C for 15 minutes, then remove the foil and bake for another 10 minutes. Remove the pastry shell from oven and fill it with the pumpkin mixture. Bake again and cook for 30 minutes. Remove the pie from the oven and let it cool for at least an hour. It should be firmer towards the edges and wobble slightly in the middle, which will firm up as it cools. Cut into slices and serve: it is excellent served with a dollop of whipped cream.
Step by step
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Reduce to a puree with and electric hand blender
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Add the sugar and warm in a saucepan
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Add the ginger and cinnamon
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Off the heat, add the milk and cream
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Add the eggs and whisk the mixture
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Cook the shortcrust pastry
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Pour the pumpkin mixture into the pastry shell
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Bake
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Serve
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Additional information
Pumpkin pie with whipped cream and aromatic spices
One of the most appreciated variations of Pumpkin pie is the one enriched with a delicious whipped cream and aromatic spices. To prepare it, after cooking the pumpkin and obtaining the puree, you can mix the heavy cream with a bit of powdered sugar and vanilla, creating a perfect topping. This combination makes the dessert even more indulgent and creamy. The sweetness of the pumpkin pairs beautifully with the freshness of the cream, offering a contrast of textures and flavors that enhances the dish. Served cold, the Pumpkin pie with whipped cream is ideal for parties and special occasions, bringing a touch of warmth and tradition to the table.
American-style Pumpkin pie with golden crust
The Pumpkin pie is a typical dessert of American tradition, often prepared during the autumn season and particularly for Thanksgiving. This version, with a golden and flaky crust, is made using shortcrust pastry, which provides the dessert with a perfect base for the pumpkin puree filling. The American recipe also includes the addition of spices such as cinnamon and ginger, which enrich the flavor of the dish. Baking in the oven makes the crust crispy and golden, while the filling remains soft and aromatic. Served with a scoop of vanilla ice cream, the Pumpkin pie becomes an irresistible dessert and represents a true symbol of the culinary culture of the United States.
Light Pumpkin pie without sugar and with yogurt
For those who wish to enjoy a lighter Pumpkin pie, it is possible to prepare it in a light version, replacing sugar with natural sweeteners such as honey or maple syrup. Additionally, yogurt can be used instead of cream to make the dessert less caloric yet equally creamy. This variant maintains the characteristic flavor of pumpkin but reduces the caloric intake, making it more suitable for those on a diet. The preparation remains similar to the traditional one, but with lighter ingredients, without compromising on taste. This way, you can enjoy this dessert without guilt, perfect even for those who are watching their weight.
Pumpkin pie: benefits of pumpkin and approximate calories
The pumpkin, the main ingredient of Pumpkin pie, is a vegetable rich in nutrients and health benefits. It is an excellent source of vitamin A, which supports eye health and the immune system. Additionally, pumpkin contains antioxidants and fiber, which promote digestion and can help maintain a healthy weight. In terms of calories, a slice of traditional Pumpkin pie can contain about 300-400 calories, depending on the ingredients used. By choosing lighter variations, it is possible to significantly reduce the caloric intake while keeping the benefits of pumpkin intact. Including this dessert in your diet in a balanced way can contribute to a healthy and balanced diet.
Can you freeze Pumpkin pie?
Yes, Pumpkin pie can be frozen without any problems. To best preserve the dessert, it is advisable to let it cool completely before storing it in an airtight container or wrapping it well with plastic wrap. This way, its freshness and flavor are preserved. When you wish to enjoy it, simply let it thaw in the refrigerator for a few hours or at room temperature for about an hour. It is important to note that the consistency of the cream may undergo slight changes after freezing, but the flavor will still be delicious. Freezing Pumpkin pie is a great solution for preparing the dessert in advance and having it ready for special occasions.