Pumpkin Pie. Sweet American Pumpkin Pie - a classic recipe with a photo of a simple and delicious open pie

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. In other words, it is one of festive dishes who prepare and home kitchen, and in all kinds of cafes, and in specialized bakeries. Also pumpkin pie a frequent visitor on 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 shortcrust pastry with a lot 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. Can also be added to pumpkin pie lemon peel, vanilla, allspice Jamaican pepper, cloves, ginger, cardamom. Typically, Americans use the previously mentioned spices in in large numbers. 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 with a diameter of about 25 cm. 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 step by step photo the 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 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 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. 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 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 a 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!

Americans just love this pie. Thanksgiving is not complete without it, just like ours. New Year 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 all year round for sale pumpkin puree from which this cake 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 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!

The recipe of which can have several cooking options, is always made from a thin layer of dough and a rich filling. There is another feature - the amount of spices added to the dish. They are placed in large numbers.

Spices in the dish are added to your own taste. You can limit yourself to cinnamon or, conversely, completely abandon it. Ground cloves are well suited for pie. But vanillin in any case will be a win-win choice. The cake is decorated mainly with nuts and berries. But you can also use a sliced ​​banana.

Preparing the pumpkin for the pie

The classic American which is very simple, does not take long to prepare. But first, you always need to bake a pumpkin in advance. To do this, it is cut into two halves and placed cut on a baking sheet. Steamed in the oven for an hour and a half. Readiness is checked by sticking a knife into the pumpkin. If it enters easily, then the fruit is ready.

Pumpkin pie is made not only from the fruit baked in the oven. It can be prepared in advance in a double boiler or saucepan. If the fruit is cooked in water, then the liquid is added, covering only half of the pumpkin pieces. And the container must be closed with a lid.

pumpkin pie ingredients

The classic American pumpkin pie, the recipe for which is available in this article, is a shortcrust thin crust filled with a thick layer of filling. It turns out very soft, creamy taste. There should be a lot of spices in the pie.

Dough Ingredients:

• one and a half glasses of flour;
• 2 tsp Sahara;
• half a glass of vegetable oil;
• 2 tbsp. l. milk;
• 1 tsp salt.

Filling Ingredients:

• three hundred grams of heavy cream;
• 2 cups pumpkin puree;
• half a cup of brown sugar, tbsp white;
• two yolks and one protein;
• 1 st. l. lemon peel;
• a pinch of ground: nutmeg, cloves, allspice and cardamom;
• 0.5 tsp cinnamon and a quarter of ground ginger and salt;
• vanilla sachet.

The most common way to make pumpkin pie

The classic American pumpkin pie (very simple recipe) is prepared quickly. The cooled pumpkin comes out of the oven. The skin is removed from it. The pulp is mixed in a food processor until pureed. A small amount of cream is added. Then the dough is kneaded and rolled into a thin layer.

It is laid out in the prepared form, completely covering its bottom and sides. The cake is pierced with a fork in several places to avoid deformation of the baking. Excess dough is cut off.

For the filling, all dry ingredients are mixed. Yolks and whites are added. Again, everything is mixed up to the state homogeneous mass. Then it is added And again everything is mixed. The rest of the cream is added last.

Again, everything is thoroughly mixed, the filling is poured into the mold. The cake is baked in the oven for approximately 50-60 minutes - the temperature is 180 degrees. The readiness of baking is checked with a knife. If the blade remains dry after piercing, then the cake is ready.

It is taken out of the oven and cooled for two hours at room temperature. Then put in the refrigerator for four hours. There the cake becomes strong, dense and acquires a pronounced taste. Served garnished with whipped cream and ground cinnamon.

Pumpkin pie with condensed milk

American pumpkin pie (recipe with condensed milk) has a thin sand base filled with abundant stuffing.

Products for the test:

• 100 g of white granulated sugar;
• 100 g butter (butter);
• 300 g wheat flour;
• one raw egg;
• salt to taste.

Filling Ingredients:

• kilogram of pumpkin;
• one can of condensed milk;
• nutmeg, cinnamon and ginger - to taste;
• two raw eggs.

• Butter softened and cut into cubes or kneaded with a fork. The resulting mass is combined with wheat flour and crumble into crumbs. Sugar is poured into it, salt and an egg are added. Everything is mixed until a homogeneous mass. Ready dough removed to cool for 50 minutes in the refrigerator.
• To prepare the filling raw pumpkin peeled and seeds removed and cut into small pieces (3 x 3 cm). The baking sheet is covered with foil. Sliced ​​pieces of pumpkin are laid out on it. Bake for twenty minutes, temperature 200 degrees. The finished pulp is ground in a blender to a puree state. Instead of a kitchen appliance, you can use a regular sieve. A jar of condensed milk, eggs and all spices are added to the pumpkin mass. Everything is thoroughly mixed.
• The dough is taken out of the refrigerator and placed (you can roll it out with a rolling pin in advance) in an even layer on the form. To avoid leakage of the filling, sides are made 3 centimeters or slightly higher.
• The pumpkin mixture is poured onto the dough and placed in the oven for twenty minutes - a temperature of 200 degrees. Then it is reduced to 180, and the cake is cooked for another 30 minutes. Readiness is checked with a toothpick. If the filling does not stick to it, then the cake is ready. The dish is served warm to the table.

American pumpkin pie, the recipe of which is described above, has its own characteristics. If the filling turned out to be watery, then 1 tbsp is added. l. starch. But then before serving the cake on the table, it must be completely cooled. Instead of starch, semolina is used (1 tbsp. L.). In this case, the cake is cut while still hot.

pumpkin pie pie

The classic American pumpkin pie is prepared in the same way as the previous one, with condensed milk. Only a few ingredients change. For the test you will need:

• butter (120 g);
• a couple of yolks;
• flour (200 g);
• 2 tbsp. l. Sahara;
• 2 tbsp. l. water.

Filling Ingredients:

• sour cream (250 g);
• three raw eggs;
• pumpkin (800 g);
• anise, cardamom is added to taste.

Cooking:

Sugar is added to softened butter. The yolks are whipped. Then they are added to the previous mass. Everything is mixed and flour is poured. The finished mass is placed in the form, distributed evenly over the surface, without gaps. Put in the refrigerator for half an hour.

For the filling, the pumpkin is prepared in the same way as in the recipe with condensed milk. Then other ingredients are added to the resulting fruit mass and everything is thoroughly mixed. The form is taken out of the refrigerator and baked for 20 minutes in the oven at 200 degrees. Then the filling is added. And the cake continues to bake for another half an hour, the temperature is 180 degrees.

American pumpkin pie: slow cooker recipe

Pumpkin is a unique fruit, a pie from which can also be prepared in a slow cooker. This will require the ingredients:

• one and a half glasses of flour;
• three raw eggs;
• a pinch of salt;
• half a glass of sugar;
• 1 pack of cottage cheese;
• a little vanilla sugar;
• pumpkin puree;
• one sachet of baking powder;
• big banana;
• one hundred grams of butter.

American pumpkin pie in a slow cooker is prepared in several stages. Butter is melted in a water bath. Then granulated sugar, vanilla and salt are added to it. The mixture is thoroughly mixed until the ingredients are completely dissolved.

Cottage cheese is added to a separate container and kneaded with a fork. Broken eggs are added to the mixture. Sprinkle flour and baking powder. Everything is mixed until a homogeneous mass. Pumpkin puree is added.

Then the masses from both containers are combined and thoroughly mixed. The resulting dough is divided into two parts. A banana is peeled and cut into slices one centimeter thick. The baking dish is lined with oiled parchment. To prevent the top of the pie from burning, its top in the multicooker is covered with foil.

The dough is laid out in a form in two layers, between which a chopped banana is added. The cake is cooked at a temperature of 170 degrees. Baking time in a slow cooker - 120 minutes. After cooking, the cake should be left to cool in the mold for 15 minutes.

American cuisine recipes have their own secrets. For example, a dish can turn out raw if the pumpkin is rubbed on a fine grater. In this case, the resulting mass is poured granulated sugar and wring out after 5 minutes.

It must be borne in mind that each has its own juiciness. The highest moisture is found in fruits premium. If the pumpkin is not very sweet, then a little sugar is added to the resulting filling. To decorate the cake, powdered sugar or lemon zest is used.

Benefits of pumpkin pie

Pumpkin is very useful. Contains many vitamins and minerals. Pumpkin pies are fragrant, tender and very tasty. The cooking process is very simple. The pie can be cooked often, as the products for it are inexpensive. Pumpkin keeps for a very long time. Easy to prepare in a slow cooker.

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.

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 aroma). 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 to 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.