Pumpkin Pie
American pumpkin pie with cinnamon, ginger, and cloves in a blind-baked shortcrust pastry base.
- Preparation
- 30 min
- Cook/bake time
- 55 min
- Total
- 5 hr 25 min
- Difficulty
- Medium
- Calories
American pumpkin pie with cinnamon, ginger, and cloves in a blind-baked shortcrust pastry base. The filling is an egg custard and sets between 80 and 85 degrees, if baked beyond that, it cracks. That is why the pie comes out of the oven while the center still jiggles.
Step-by-step instructions
- 1
Mix and chill the dough
Knead the flour, sugar, salt, and cold butter only until pea-sized crumbs form, and then add ice water by the spoonful until the dough just holds together. Visible pieces of butter are desirable, they make the base flaky. Wrap it in plastic wrap and chill it for one hour.
- 2
Blind bake the base
Roll out the dough, line a 26 cm pie dish with it, and prick the base several times with a fork. Cover it with parchment paper, fill it with legumes as weights, and bake it at 200 °C top/bottom heat for fifteen minutes. Remove the weights and paper and bake it for another five minutes until it looks dry.
- 3
Reduce the pumpkin puree
Roast the puree in a wide pan over medium heat for five to eight minutes while stirring, until it is visibly darker and significantly thicker and sticks to the spoon. For canned puree, three minutes are enough. This step determines whether the pie can be sliced.
- 4
Mix and bake the filling
Mix the cooled puree with sugar, eggs, cream, all the spices, vanilla, and salt to a smooth mass and pour it into the pre-baked base. Bake the pie at 160 °C top/bottom heat for thirty-five to forty minutes. It is done when the edge is set and the center still jiggles like jelly when the baking sheet is shaken.
- 5
Cool completely
Let the pie cool at room temperature for at least three hours, during this time the center finishes setting. Only then put it in the refrigerator if you want to serve it cold. Never cut it warm, the filling is not yet sliceable then. Serve it with whipped cream.
