American pumpkin pie

American pumpkin pie

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  1. Flour 250 gr
  2. Butter 180 gr
  3. Pinch of salt
  4. Ice water 8 tbsp (according to the consistency of the test, depending on the moisture content of the flour)


  1. Pumpkin puree 600 gr
  2. Egg 4 pcs.
  3. Condensed milk 350 gr
  4. Cinnamon 1 tsp
  5. Pinch nutmeg (optional)
  6. Ginger at will (1 / 4-1 / 2 tsp)
  7. Ground cloves as desired (1/4 teaspoon)
  8. Pinch of salt
  • Main Ingredients
  • Serving 8 servings
  • World Cuisine


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.

Mix the flour with salt and sift. Chilled butter (it is better to put it the day before in the freezer for 30-60 minutes), grate or chop with flour into a fine crumbly uneven size. The less uniform the crumbs, the more the dough will look like puff. And vice versa, the more homogeneous the mass, the more the dough resembles a shortbread in structure.

In the crumb, make a deepening and pour in a little ice water. Collect the dough in a com. If the dough is too dry, add more ice water. You do not need to knead the dough, lumps of oil should remain in it; as a result, you should get a dough with pieces of butter. The amount of water depends on the moisture content of the flour and may vary. Place the dough in a bag or in plastic wrap and send it to the freezer for 15 minutes.

Roll out the dough, place in the form, make the 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 it 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 the load and bake for another 6-7 minutes.

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.

Pour the filling into the base of the pie, bake for 60-80 minutes at a temperature of 170 degrees. The pie is ready when the filling on the sides is no longer moving, and in the center a little wavering, but it is not liquid.
Let the pie cool completely in shape. When cooled, the cake may settle slightly. Please see the detailed video recipe.