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American pumpkin recipes. Recipes with pumpkin

1. Cut the peeled pumpkin into slices, bake under the foil until cooked in the oven at a temperature of 180 degrees (about 30-40 minutes) until cooked. Cool, grind with a blender.

2. Mix flour with salt and sift. Chilled butter (it is better to put it in the freezer the day before for 30-60 minutes), grind or chop with flour into small, heterogeneous crumbs. The less homogeneous the crumb, the more the dough will look like a puff. Conversely, the more homogeneous mass, the more the dough resembles shortbread in its structure.

3. Make a well in the crumb and pour in some ice water. Collect the dough in a lump. If the dough is too dry, add more ice water. You do not need to knead the dough, lumps of butter should remain in it; as a result, you should get a dough with pieces butter. The amount of water depends on the moisture content of the flour and may vary. Place the dough in a bag or cling film and place in the freezer for 15 minutes.

4. Roll out the dough, place it in a mold, make sides and put it in the freezer again for 10-15 minutes. We prick the dough at the bottom with a fork (but do not pierce completely), this is necessary so that the dough does not swell. Cover the form with parchment. Pour beans, peas or special ceramic balls for baking and bake for 12-15 minutes at 180 degrees. Remove weights and bake for another 6-7 minutes.

5. In pumpkin puree add 1 egg at a time, stirring the mixture. Then add cinnamon and other spices as desired, a pinch of salt and condensed milk.

7. Pour the filling into the base of the pie, bake for 60-80 minutes at a temperature of 170 degrees. The cake is ready when the filling is no longer moving on the sides, but in the center it sways a little, but it is not liquid.

Traditional American Pie pumpkin for the autumn holidays can be cooked at home according to our recipes - fast, simple and very tasty!

To make the cake incredibly tasty, take the right pumpkin - elongated, with a rounded end. It is sweeter and more aromatic. Well, if there is no such variety, then just skillfully disguise the pumpkin by adding more fragrant spices and spices.

pumpkin - 250 gr.,
honey - 3 tablespoons,
cream - 200 ml.,
flour - 150 gr.,
butter - 150 gr.,
eggs - 3 pcs.,
ground nutmeg- 1 tsp,
ground cinnamon - 1 tsp,
ground ginger - 1 tsp

Pour flour into a food processor and put the butter cut into pieces.

Mix food until crumbly.

Gently break one egg, pour the white into a clean container, and add the yolk to a food processor.

Turn on the appliance and notice the dough until smooth and elastic.

Take a baking dish and put it in the dough, having previously rolled it out into a thin layer. Line it with low sides and pierce the dough over the entire area with a fork.

Heat the oven to 180 degrees and bake the cake for 15-20 minutes.

Meanwhile, prepare the pumpkin. Peel it, cut it and bake it in the oven for 20 minutes.

Transfer to a deep container and pound it with a pusher.

Add two eggs and the protein from the third egg to the pumpkin puree.

Mix the products with a mixer, pour in all the spices and put honey.

Stir the ingredients again and pour in the cream.

Mix the mass and pour it into the baked sand base-cake.

Send the cake to bake in the oven for 30 minutes.

Remove the finished American pumpkin pie from the oven and cool completely. After soak in the refrigerator until completely cooled.

Recipe 2: Classic American Pumpkin Pie

Flour 350 grams
Ice water 3 tablespoons
Butter 200 grams
Pumpkin puree 700 grams (from 1 small pumpkin)
Sugar 220 grams
Salt 0.5 tsp
Egg 4 pieces
Condensed milk 1.5 cans
Ground cinnamon 2 tsp
Ground cloves 1 tsp
Allspice ground 1 tsp.
Dry ground ginger 1 tsp

Let's start by cutting the pumpkin. I had a young small pumpkin, well cleaned and cut into slices. Then, after greasing the baking sheet vegetable oil, we send the pumpkin to steam in an oven preheated to 180 degrees. Bake pumpkin until soft.

Pour the filling onto the dough and put in an oven preheated to 180 degrees for 45 minutes. Bake until golden brown.

After 45 minutes, turn off the oven and do not immediately take out the cake, let it cool slightly in the switched off oven. Then we take it out and eat :) it can be both warm and cold.

Recipe 3: American Pumpkin Pie with Honey and Spices

Pumpkin - ½ pc.
Eggs - 1 pc.
Flour - 200 gr.
Butter -90gr.
Ground cinnamon - 1/3 tsp
Ground ginger - 2g.
Cane sugar - 75g.
Honey - 4 tablespoons
Cream 33% - 250g.
Salt for the form - ½ tbsp.
Salt for the filling - ½ tsp.

The first thing to do to make a pumpkin pie is to choose the product itself, it must be of high quality, I took a sugar pumpkin. Let's prepare mashed potatoes, for this, cut the pumpkin into four parts, get rid of the seeds. We steal a pumpkin on a baking sheet, pour a little water, cover the workpiece with foil, put it in the oven.

Bake pumpkin at 180 degrees for about one hour. At the end of time, the pulp of the pumpkin will finally soften.

Gets finished product from the oven, using a tablespoon, separate the pulp from the peel.

The pulp turned out to be too juicy, so I squeeze out excess moisture through a sieve. To make a pie, we need 900g. pulp. Leftovers can be stored in the refrigerator until next time.

Let's start preparing the base for pumpkin pie, in 200g. flour, add half a tablespoon of salt, mix. Add 90 gr. chilled butter, rub it into crumbs, I did it with my hands. There we add one yolk and a little cold water, stir again.

We wrap ready dough wrapped in cling film and placed in the refrigerator for 30 minutes. Time has passed, roll out the finished dough with a rolling pin into a round flat pancake, slightly larger in diameter than the mold in which you are going to bake the cake. We spread the dough on the form and proceed to tamping.

I distributed everything evenly, this is how it should turn out for you.

When the dough is completely distributed over the entire base of the form, the bottom must be pricked with a fork for more successful baking.

Next, we cover the dough together with the form, baking paper, pour ceramic balls. We send the workpiece to the refrigerator for another 15 minutes, then bake in an oven preheated to 200 degrees for 10 minutes. We take out the paper with balls from the mold, bake without them for another 5 minutes.

To do this, pour 75 grams of cane sugar, two large eggs and 250 grams of heavy cream into 900 grams of pumpkin puree.

I also recommend adding 4 tbsp. honey, this will give the cake a truly pleasant taste and aroma. Salt a little, add ground cinnamon and ginger for spice. Mix the tormented consistency with a mixer for 2-3 minutes.

We fill the prepared base with the filling.

Bake in a preheated oven at 190 degrees for 40 minutes. When the cake has cooled, I recommend dusting it with powdered sugar, but this is not necessary, everything is up to you. I would say that pumpkin pie is an American recipe, and it turns out very rich, both in color and in taste.

Recipe 4: American Pumpkin Seed Pie

American pumpkin pie is sweet open pie, which is prepared from chopped or shortcrust pastry. First, the base is baked, which is then filled with pumpkin and cream filling. On top of the cake is decorated with vanilla, cinnamon or pumpkin seeds. The baked goods are very tasty.

For chopped dough:

Flour - 230 g;
Butter - 125 g;
Sugar - 50 g;
Egg - 1 pc.;
Salt - 1 pinch.

For pumpkin filling:

Pumpkin - 400-500 g;
Cream 10-15% fat or homemade fat milk - 0.5 l;
White or brown sugar - 150-200 g;
Vanillin - 2 pinches;
Egg - 2 pcs.

To decorate the pie:

Pumpkin seeds, almond petals - optional.

Sweet chopped dough it is very convenient to cook with a food processor (if you don’t have this device in the kitchen, you can use a sharp knife). Sift the flour into the bowl of a food processor or a deep bowl, add the sugar, a pinch of salt, and diced butter that has just been removed from the freezer. Stir this mass or chop with a knife until you get butter-flour fine crumbs.

Break the egg into the resulting flour crumbs for uniformity, turn on the processor again for 1-2 minutes.

After that, you can easily form a solid ball from the dough. If, nevertheless, it suddenly did not stick together, and this may happen due to poor quality or insufficient amount of flour or eggs, try pouring 1 tbsp. a spoonful of ice water.

Chopped dough immediately, before the butter has melted, roll out and put in a mold for the base, make punctures over the entire surface with a fork. Bake in an oven preheated to 180 degrees for 20-30 minutes. In order for the base to bake evenly, we recommend laying the dough parchment paper and pour peas or beans into the recess for cargo.

While the dough is baking, let's prepare pumpkin filling for our American pie: to do this, cut the pumpkin pulp into cubes, pour cream or homemade milk, add vanilla and sugar.

Then put on fire and boil for 15 minutes until the pumpkin becomes soft.

After that, using a blender, prepare a puree. Try to achieve a uniform structure. Pumpkin-creamy puree must be cooled! Do not forget about the dough, if the edges have become golden, it must be removed from the oven and left for a while before pouring over the filling.

When the pumpkin puree has cooled, add two eggs, stirring the mixture vigorously with a mixer.

The filling is ready, the dough base has been cooled, now you can pour the pumpkin filling into it and let the cake bake for another 30 minutes, but the temperature oven must be reduced to 160 degrees.

Before serving relatives and friends, the cake needs to be cooled (only cold it can be beautifully cut into even portioned pieces), sprinkle with almond petals and pumpkin seeds on top. Enjoy your tea party with the most delicious pumpkin pie!

Recipe 5: American Cinnamon Pumpkin Pie

It is prepared from pumpkin puree and a thin layer of dough, which is actually the form in which the cake itself is located. Unusual and very tasty, it is obtained due to the abundance of spices that are added to the puree.

For test:

flour - 2 cups
butter - 200 gr
egg - 1 pc (original yolk)
water - two tablespoons
salt - a pinch

For filling:

pumpkin - 1.4 kg (peeled)
butter - 2 tbsp. spoons
cream 20% - 1.5 cups
eggs - 2 pcs
sugar - ¾ cup (brown in the original)
salt - a pinch
vanilla pod (or 2 tbsp vanilla extract)
ground cinnamon - 1 tbsp. a spoon
ground ginger -0.5 tbsp. spoons
ground cloves - ¼ tbsp. spoons
vegetable oil for lubrication - 2 tbsp. spoons

For decoration:

powdered sugar - 2 tbsp. spoons
walnuts - 50 gr
condensed milk - 2 tbsp. spoons

Wash and dry the pumpkin. We need to make puree from it. There are two options for this. The first is to cook it in a saucepan until softened. And the second - bake in the oven.

In my opinion, baking it in the oven is preferable. And that's why I choose this option.

Cut the pumpkin crosswise into two equal parts. Remove all the seeds and loose center with a tablespoon.

Grease a baking sheet generously with vegetable oil and put the pumpkin on it with the pulp down. The skin does not need to be peeled. Put in an oven preheated to 100 degrees and bake until it becomes soft.

We check the readiness in the following way - we pierce the rough upper crust with a knife. If the knife passes through it easily, then our "beauty" is ready. In time, the pumpkin will be baked from 1.5 to 2 hours, the time depends on the type of vegetable.

My pumpkin baked for 2 hours and 10 minutes.

During this time, we go about our business. When the pumpkin is ready, take it out of the oven and leave to cool.

When it has cooled slightly, use a spoon to scrape out all the pulp and place it in a frying pan along with two tablespoons of oil. Cover with a lid and simmer for 30 minutes on low heat, stirring occasionally and kneading the lumps.

For stewing, it is better to use a pan with a thick bottom and walls. In such a dish, the pumpkin is well stewed and does not burn.

And so the pumpkin will be stewed for 30 minutes. The smell at the same time is already simply stunning! It makes you dizzy and you want to lick the spoon every now and then. But it's somehow ugly! Therefore, you have to control yourself, and continue to cook despite the temptations.

In the meantime, let's prepare the dough.

Dough. Take the oil out of the refrigerator ahead of time. By the time you prepare the dough, it should be at room temperature.

Sift flour through a sieve and add salt.

Pour the butter into the flour and mix everything into crumbs.

Mix the egg with water with a fork. In the original American recipe, only the yolk is added. I tried to cook the dough with one yolk and with a whole egg - I did not notice a significant difference. Therefore, now I cook with a whole egg, and I don’t suffer what to do with the protein.

Mix flour with butter and egg mixture. knead elastic soft dough. It should not stick to your hands and to the table. Form a ball.

Wrap the dough in plastic wrap and refrigerate for 30 minutes. After the allotted time, we take it out and let it lie down at room temperature 15 minutes.

When the time allotted for stewing the pumpkin is over, transfer it to the blender bowl and grind it into a puree. Do not spread everything at once, so that it is easier to grind, and so that the puree is homogeneous and without lumps.

We will need 2 full glasses of puree. According to the recipe, we take 1.4 kg of pumpkin, peeled from seeds. This should just be enough. But I usually play it safe and take two kilograms of pumpkin. This amount makes about three glasses.

The leftover puree can be eaten, it is very tasty. And you can cook something interesting out of it, for example, some delicious snack with cheese or whatever.

Mix sugar with spices. Sugar in the original American recipe added brown. But I didn’t buy brown sugar specifically for this, and added regular white sugar.

I already had ground ginger and cinnamon, but the clove buds had to be ground in a mortar, as in the good old days. I used 15 buds, this yielded just a quarter of a tablespoon of ground cloves.

Add the seeds from the vanilla pod to the sugar along with the spices. The pod must be cut lengthwise, and carefully remove all the seeds with a knife. If the pod is already dry, then it is already useless, it will not smell. It's better to throw it out right away. In this case, you can add vanilla concentrate. Or you can add nothing. There are enough spices, the aroma will be very strong anyway!

Filling. In a large bowl, beat two eggs with a whisk.

Add two cups of pumpkin puree and sugar mixed with spices.

Mix everything until smooth. Due to the spices, the pumpkin's bright orange flesh has turned brownish.

Gradually pour in the cream.

With the addition of cream, the filling brightens a little, and again becomes red, like our pumpkin.

Continue whisking the mixture until all the sugar is dissolved. It is important! If the sugar is not completely dissolved, then the filling in the pie will not turn out lush and tender. She, on the contrary, may fall, and then appearance will suffer. Therefore, mix very carefully!

By that time, the dough had already lain down at room temperature and you can begin to form a pie. First, roll out the dough on the table with a thickness of 0.5 cm.

We grease the detachable form with vegetable oil - both the bottom and the sides. And put the rolled out layer of dough into it. We create with our hands the desired shape with sides. The dough is soft and elastic. Therefore, doing this is quite easy.

Carefully pour the filling into the middle. It's quite liquid, but don't let that scare you. When the cake is baked, everything will thicken and the filling will not be liquid.

As you can see in the photo, there is still quite a lot of space left to the edge of the sides. So it is necessary. In the process of cooking, the filling will become higher, and the sides will remain quite small.

We heat the oven to 220 degrees. Then put the baking sheet with the pie in it for exactly 15 minutes.

Then lower the temperature to 175 degrees. At this temperature, bake the cake until cooked. I baked it for 50 minutes. But try it for readiness after 40 minutes. Readiness is checked with a toothpick if there is no residue left on it when pierced. liquid filling That means the cake is ready.

Remove pumpkin pie from oven and leave to cool completely. Minimum cooling time 2 hours. But it is best to keep it in the refrigerator after it has cooled - overnight.

You need to decorate the cake immediately when serving. I decorated walnuts, sprinkled with powdered sugar and made several tracks of condensed milk.

Recipe 6: Traditional American Pumpkin Pie

For test:

375 gr. flour (3.5 cups);
150 gr. butter;
1 large egg;
½ tsp salt.

For filling:

900 gr. peeled pumpkin (~ one medium butternut squash)
200 gr. Sahara;
2 eggs;
200 ml. cream 30%;
1 tsp vanilla sugar;
1 tsp cinnamon;
½ tsp nutmeg.

Combine the sifted flour with salt and diced butter. Grind into crumbs.

Add egg and knead elastic dough. In the event that the dough comes out dry, add 1 tbsp. l. ice water. Cover with cling film and refrigerate for at least 30 minutes.

In the meantime, peel the pumpkin, remove the pulp with seeds, scraping with a spoon. Cut the pumpkin into pieces. Boil in a saucepan with a thick bottom in large numbers water until ready. Drain the water, puree the pumpkin in a blender, if necessary, pass through a sieve for a more uniform consistency. Let it cool down a bit.

Preheat the oven to 180-190 degrees. Roll out the pumpkin pie dough to 2.5-3 mm thick on a floured surface. Place it in the form, align the edges, prick with a fork. (As for the form, I have a metal one and I don’t grease it, the dough contains a sufficient amount of oil and the finished cake always easily moves away from the edges.) Put parchment paper with a load on top of the dough, you can use any cereal, I have - white beans. Bake 12-15 minutes.

Add 2 eggs, cream, sugar, vanilla sugar, cinnamon and nutmeg to the pumpkin puree. Whisk. Pour filling into prepared crust. If you have a piece of dough left, you can decorate the top of the cake. I cut out three small stars with a cookie cutter. Bake at 180 degrees for 50-60 minutes.

Allow to cool, during which time the pumpkin mass will become denser. Before serving, you can sprinkle the pumpkin pie with powdered sugar or decorate with whipped cream.

Recipe 7: American Style Pumpkin Pie (Step by Step)

Sweet pumpkin - 1 pc. (we will need 450 g of ready-made pumpkin puree);
Butter - 230 g;
Boiled water - 120 ml;
Salt - ½ tsp;
Baking powder - 2 tsp;
Vanilla extract - 1 pc.;
Egg - 2 pcs.;
Mixture of spices for pumpkin pies - 2 tsp;
Flour - 410 g;
Sugar - 400 g;
Oil reverse - 120 ml.

For cream (optional):

Mascarpone (strained homemade sour cream) - 300 g;
Powdered sugar - 100 g;
Flowers and mint leaves (for decoration).

Getting everything ready for pumpkin pie necessary products- Arabatskaya pumpkin (Butternut type), low-fat butter, boiled drinking water, salt, special baking powder from soda, ammonium and cream of tartar, vanilla extract, free range eggs, pumpkin spice mix (cinnamon, cloves, allspice, anise, cardamom, nutmeg), sifted flour, sugar and skimmed butter (we obtained it by straining homemade sour cream from whole goat milk).

Let's cut the pumpkin.

Let's cut it into large pieces.

We put the pieces of prepared pumpkin in a heat-resistant glass deco.

Bake at 180 degrees for an hour and a half.

We clean the pulp of the pumpkin from the peel.

We cut the peeled pumpkin and send it to the electric sieve.

We measure out 450 grams of the resulting pumpkin puree.

Let's make a spicy mixture for pumpkin pies, resins, the necessary spices with an electric grinder.

Melt the butter in a bowl.

Add pumpkin puree.

We flavor the workpiece with spices.

Boil the puree while stirring constantly.

Pour in 120 ml of boiling water and boil again.

Cool the finished mass to a warm state.

In a large bowl, mix flour, sugar.

Add salt to flour and sugar mixture.

Mix thoroughly.

Crack two eggs into a large bowl.

Pour the oil into the eggs.

Mix the eggs and buttermilk until smooth, add 2 teaspoons of baking powder.

Add vanilla extract to the egg mixture.

Let the egg mixture stand until the baking powder takes effect and foam appears.

Add the warm pumpkin puree to the flour mixture.

Mix thoroughly so that there are no lumps in the dough, and add the egg mixture.

This is what the kneaded dough will look like. Let it stand while the oven heats up to 180○C.

Pour the dough onto a sheet greased with vegetable oil.

Bake the sheet cake for 35-40 minutes.

In order to make cream, prepare powdered sugar and mascarpone/strained sour cream.

Optionally add nutmeg to the mixture of powder and mascarpone.

Cut the pie into squares.

Place the sliced pie in a serving dish.

Place a teaspoon of cream on each piece of cake. Decorate with a mint leaf and its flowers. Ready!

Recipe 8, step by step: pumpkin pie with condensed milk

Try this delicious American pumpkin pie - the filling is like a soufflé, the dough is crumbly, the surface is glossy.

flour 250 g
eggs 3 pcs
sugar 70 g
butter 130 g
fresh pumpkin 600 g
condensed milk 380 g
1 jar, stuffing
cinnamon 0.5 tsp
ginger powder 0.5 tsp

Peel and cut the pumpkin into cubes, boil (about 20 minutes) and grind in a blender. You can bake, but you need to take two to three times more, because. she dries up.

We make the dough - mix soft butter with egg, flour and sugar, knead in a lump and refrigerate for an hour.

Add condensed milk to pumpkin puree, mix well with a whisk.

Beat the eggs separately and add to the pumpkin puree.

Add spices and beat well with a whisk.

Put the dough into a mold (I have 26 cm), make the sides about 5-7 cm high.

Pour the filling into the form with the dough. Put in a preheated oven first at 200C for 15 minutes, then for 40-45 minutes at 170C. The filling rises during baking, but should not gurgle, then lower the temperature. Serve chilled, garnish as desired, I sprinkled with pumpkin seeds.

Recipe 9, Easy: American Pumpkin Pie

This is the easiest pumpkin pie recipe I have ever seen. Well, the taste is quite like the American original. The main thing is not to neglect the listed spices. And do not be afraid to add them exactly in the indicated quantity.

Dough flour - 250 g
butter or margarine - 125 g
egg - 1 pc.
a pinch of salt

pumpkin puree - 400 g
condensed milk - 1 can (380 g)
egg - 2 pcs.
salt - 0.5 tsp
cinnamon - 1 tsp
ground ginger - 0.5 tsp
nutmeg - 0.5 tsp

Put butter or margarine in the freezer for at least 30 minutes. Rub the chilled butter on a coarse grater.

Add flour, salt to the butter and grind with a fork.

Enter the egg

Mix well with a fork, and at the end with your hands roll the dough into a ball. We cover it cling film and send it to the refrigerator for 1 hour.

The pumpkin puree needed for the pie is very easy to prepare. Cut the pumpkin into large cubes and boil or bake. Drain off the excess liquid and then puree in a blender. This should be a pretty thick puree.

Separate the egg yolks from the whites. Add yolks and condensed milk to pumpkin puree, mix.

Add spices and salt and mix again.

Beat egg whites with a pinch of salt until soft peaks form and gently fold into pumpkin filling.

We level the dough with our hands in a baking dish (I have with removable sides, with a diameter of 26 cm). Be sure to form sides with a height of about 2-3 cm.

Pour the filling onto the pie.

and send it to a preheated oven to bake in 2 stages: 15 minutes at a temperature of 220 degrees 45 minutes at a temperature of 170 degrees.

If during the baking process you notice that the top of the cake has begun to burn, then the form must be covered with foil and continue baking. In the finished pie, the filling may still tremble, but as it cools, it will solidify completely.

Recipe 10: Sweet American Pumpkin Pie (with photo)

Sweet American Pumpkin Pie is a thin shortcrust pastry base with lots of pumpkin filling, with a very delicate texture and a pleasant mild flavor. 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. Can also be added to pumpkin pie lemon peel, vanilla, allspice Jamaican pepper, cloves, ginger, cardamom. 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.

wheat flour - 200 gr
butter - 100 gr
sugar - 150 gr
egg - 2 pieces
pumpkin - 500 gr
milk - 250 ml
cinnamon - 1 stick
salt - to taste

Sift wheat flour, thus allowing it to fluff up and be saturated 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 take a 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. Whisk in a separate bowl 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 16 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.

American pumpkin pie is delicious, tender, and healthy if you know how to make it. A slice of sweet pumpkin pie with a cup of tea will warm you up on an autumn evening.

Make this cinnamon pie. It will give it a unique taste and amazing spicy aroma.

You will need:

a piece of butter - 100 gr;
pumpkin - 0.5 kg;
egg - 2 pcs.;
cinnamon stick;
granulated sugar- 150 gr;
a pinch of salt;
milk - 0.25 l;
flour - 0.2 kg.

How to bake pumpkin pie with cinnamon:

We knead the dough. To do this, grind the flour with a sieve.
Pour half the declared amount of sugar and a pinch of salt into it in a bowl.
We take out the butter from the refrigerator and cut it into cubes. We throw the pieces into the flour.
Now chop this mass with a knife, then knead with a fork. It turned out a dough of crumbs.
Pour out one egg. Form a ball of dough with your hands.
It is wrapped in cling film and placed in the refrigerator for 30 minutes.
During this time, you can heat the oven up to 200 degrees.
We take a round baking dish, distribute the dough over it and make small sides so that we can lay the filling.
We spread parchment on the dough, press it down with something heavy, peas or beans for example.
We send the base for the pie to the shelf in the oven for 15 minutes.
Then we take out the baked dough, remove the load from it. While it's cooling down, let's make the filling.
Choose an elongated pumpkin, similar to a zucchini. The flesh should be bright orange and sweet.
We remove the peel and seeds from the pumpkin, cut the rest into cubes.
We put them in a saucepan with milk, add the remaining sugar, add a cinnamon stick.
We cook the pumpkin on the stove for 30 minutes from the moment of boiling over low heat.
We remove the cinnamon stick, and grind the softened pumpkin pieces with a blender into a puree.
Pour the resulting filling into the middle of the baked dough and level it over the entire surface of the pie. Make sure it doesn't spill over the sides.
Bake the delicacy in the oven for 40 minutes. The temperature is 160 degrees.

With honey and spices

The delicacy comes out sweet, fragrant and very delicate in taste.

Grocery list:

white flour - 150 gr;
three eggs;
pumpkin pulp - 250 gr;
cream - 200 ml;
cinnamon - 10 gr;
honey - 90 ml;
ground ginger - 8 gr;
nutmeg - 10 gr;
butter - 150 gr.

Cooking Instructions:

Cut the butter into pieces and place in the bowl of a food processor. Pour flour there and grind the mass.
Divide one raw egg into protein and yolk. Add the yolk to the flour mass, and pour the protein into a clean container.
Turn on the kitchen appliance again and knead a homogeneous dough.
Transfer the ball of dough to the countertop and roll into a thin cake.
We spread it on the surface of a round baking dish. Remember to leave the edges of the dough for the sides.
Pierce the entire surface of the dough with a fork.
We close the resulting cake in a preheated oven for 20 minutes.
Cut the peeled pumpkin into pieces and bake in a baking sheet for 20 minutes.
Put soft fragrant pieces in a cup and puree with a crush.
In the resulting mass, break two more eggs and pour the protein from the first.
Mix everything with a mixer, pour spices, pour honey. Mix the ingredients again and add the cream.
It remains to pour the filling into the baked cake.
Bake the future pie in the oven for half an hour.

American Pumpkin Pie with Seeds

What to take:

pumpkin seeds and almond petals for decoration.

Components for the test:

one chicken egg;
flour - 0.23 kg;
granulated sugar - 50 gr;
a pinch of salt;
a piece of butter - 120 gr;

Filling ingredients:

two pinches of vanillin;
pumpkin - 0.4 kg;
two eggs;
cream - 500 ml;
sugar - 170 gr.

Cooking a pie step by step:

To flour in food processor bowl, add sugar, butter cubes and salt.
Process the mass with a combine to a state of crumbs.
Pour in one egg and grind the dough again.
Shape the resulting mass into balls of dough.
With a rolling pin, turn it into a thin layer, make holes with a fork over its entire surface.
We put the pie crust in the oven, transferring it to a special form and bake for 25 minutes.
During this time, put the slices of chopped pumpkin into a deep bowl, pour vanillin, granulated sugar, pour cream.
Cook on the stove for 15 minutes. When the pumpkin becomes soft, grind it into a puree with a blender or mixer.
Cool the puree, take the cake out of the oven.
In a warm pumpkin filling, break the remaining eggs and go through the mixture with a mixer.
We distribute the filling from the pumpkin over the cake and put it on the shelf in the oven to bake for another half hour.
We cool the finished cake. Rash from above pumpkin seeds or almonds.

With condensed milk

Recipe Ingredients:

a pinch of salt;
pumpkin puree - 0.45 kg;
vanilla sugar - 20 gr;
two eggs;
nutmeg - 3 gr;
a can of condensed milk;
cinnamon - 5 gr;

sugar - 50 gr;
a piece of butter - 130 gr;
one egg;
flour - 0.25 kg;
vanilla sugar - 10 gr.

How to cook pumpkin pie with condensed milk:

Pour the flour into a bowl, throw pieces of cold butter into it. With a knife we chop the mass into crumbs.
Pour both types of sugar, pour in the egg and form the dough.
Place the dough ball in the refrigerator for 20 minutes.
At this time, we make mashed potatoes from pumpkin.
Add to it condensed milk, vanilla, cinnamon, salt, nutmeg and raw eggs. With a whisk, knead a homogeneous pumpkin filling.
Roll out the chilled dough into a loaf. Transfer it to a round baking dish. Make edges around the edges so that the filling does not spill out of the pie.

The most important thing in an American dessert is the filling. Therefore, it is important in cooking - to choose a sweet, good pumpkin.

In no case do not take fodder varieties of crops. The vegetable should have an elongated pear shape, and its flesh should have a bright orange color. When baked, the pumpkin will have sweet taste and subtle fragrance.
Add cinnamon to the cake. Combinations of cinnamon and pumpkin give a wonderful unique taste.
Feel free to add spices, especially nutmeg or ginger.
The dough cake must be baked for several minutes before pouring the filling into it. So it will retain its shape, and the pumpkin will not spill out of it and will not burn.

With a bright color, rich aroma and interesting taste, the classic American pumpkin pie (Pumpkin pie) is a popular pastry not only in the United States, but also far beyond the borders of this country. The recipe is gaining popularity every year, and the number of fans of a simple, but at the same time non-trivial pumpkin product is growing. We will also try the modern recipe in practice, we will analyze the cooking technology in detail with a photo!

The cake combines a very tender, mousse-like pumpkin layer and a crumbly crumbly base. The filling occupies the most part, and the sand "basket" only supports and complements the unsteady orange composition. However, you should not be afraid of an impressive amount of pumpkin - a generous portion of additives in the form of spices and orange peel allows you to cleverly mask the specific taste of a fruit rich in vitamins, but not everyone's favorite fruit. The pleasant sweetness of the filling mixed with natural flavors forms an appetizing and harmonious mixture.

Ingredients:

For test:

butter - 150 g;
flour - 200 g;
egg yolk - 1 pc.;
sugar - 1 tbsp. a spoon;
cold water - 1-2 tbsp. spoons.

For filling:

pumpkin puree - 450 g (approximately 600 g of peeled pumpkin);
condensed milk - 300 g;
eggs - 2 pcs.;
salt - a pinch;
zest of 1 orange;
ground cinnamon - 1 teaspoon without a slide;
ground ginger - 1⁄2 tsp;
corn starch - 2 tbsp. spoons.

American pumpkin pie - classic recipe

Let's start with a test. Sift all the flour into a working bowl, add sugar and mix. Rub the chilled hard butter over the flour mixture with large chips.
Vigorously grind the mixture by hand until a crumbly mass consisting of small crumbs is obtained.
Add an egg yolk, a spoonful of cold water and quickly (without a long kneading!) We collect the mass into a single lump. If the mixture is too dry and it is impossible to stick the crumbs together, add another spoonful of water, but try not to overdo it with the liquid - the dough should not turn out sticky. We wrap the flour lump with cling film and send it to the freezer for 20-30 minutes.
American pumpkin pie recipe
Cooking pumpkin puree. We cut the peeled pulp of the pumpkin into arbitrary pieces, fill it with water, boil. Cook with moderate boiling for about 10-20 minutes. To check readiness, pierce one piece with a knife - the pumpkin should be soft.
Throw pumpkin slices into a colander. After getting rid of the liquid, return the orange slices to the pan. Puree with an immersion blender until smooth and as smooth as possible. Cool down.
In another bowl, beat the eggs with a hand whisk.
Add completely cooled pumpkin puree, salt and starch to the egg mixture. Mix thoroughly.
We remove the zest from an orange by rubbing it on a fine grater - it is important to use only a thin orange layer of the peel, without affecting the white bitter part. Add fragrant shavings to the pumpkin mass, then throw in cinnamon and ginger, stir. In addition to these additives, other suitable spices/spices (ground cloves, nutmeg, etc.) can be used. You should not exclude zest and spicy flavors - the taste will become much simpler.
Add condensed milk.
Thoroughly mix the orange filling.
We roll out the chilled dough into a thin round layer, transfer it to a baking dish (in our example, the diameter of the container is 22 cm). We ram the flour base along the bottom, along the edge we form a high side. Pierce the dough all over with a fork so that the cake does not swell in the oven. We make the sides with a margin, since during the preliminary baking they will drop a little and become lower.
We remove the form with the dough for 20-30 minutes in the freezer. After the allotted time, we start baking the pie. First, “dry” the flour base separately from the filling. To do this, put the form with the chilled dough in the oven preheated to 180 degrees for 15 minutes.
Fill the semi-finished sand "basket" with pumpkin mixture, return to the oven.
Maintaining the temperature at the same level, bake the American pumpkin pie for about 40-60 minutes. Filling finished baking should not be liquid - be sure to wait for it to finally "seize"!
Let the baked pumpkin pie cool completely and only then proceed to cutting and tasting the product. If possible, you can keep the product overnight in the refrigerator before serving.