American Pumpkin Pie
Autumn pumpkin pie, also known as pumpkin pie, is a delicious dessert that is perfect for this cozy time of year. In today's recipe, we'll show you how you can easily make this classic pie yourself. The pie has a crispy cookie butter base and a creamy pumpkin filling, which is refined with aromatic spices such as cinnamon and nutmeg. A real treat for your senses. Whether as a dessert for an autumn menu or as a sweet snack - this homemade pumpkin pie is sure to delight your family and friends. Let yourself be enchanted by the warm, spicy taste of this delicious classic. Our step-by-step guide shows you how easy it is to make your own pumpkin pie.
Preparation time 40 minutes
Cooking time 60 minutes
Ingredients
Ingredients for 1 cake
For the floor
- 200 g flour
- 50 g ground almonds
- ½ teaspoon baking powder
- 100 g sugar
- 1 msp. cinnamon
- 125 g cold butter
- 1 egg
- some butter for the mold
For the filling
- 750 g Hokkaido pumpkin
- ½ cup water
- 100 g sour cream
- 200 g crème fraîche
- 1 teaspoon cinnamon
- ¾ tsp ginger powder
- 3 msp. nutmeg
- 3 msp allspice
- Salt
- 3 eggs
- 175 g sugar
- 1 tbsp cornflour
Preparation
- Put the dry ingredients in a bowl.
- Add the cold butter in pieces and knead everything together.
- Add an egg and knead again.
- Roll out the dough and place in a greased tart tin (Ø 26 cm), leaving a 3 cm high rim. Place the tin in the fridge.
- For the pumpkin filling: Finely chop the Hokkaido pumpkin and boil in water for approx. 15 mins.
- Drain the water and puree the pumpkin (approx. 600 g pumpkin puree).
- Leave the puree to cool.
- Preheat the oven to 150 degrees top/bottom heat (fan oven: 130 degrees).
- Mix the pumpkin with the sour cream and crème fraîche.
- Add spices.
- Stir in the eggs, sugar and cornflour.
- Pour the liquid mixture onto the cooled shortcrust pastry base.
- Bake the pumpkin pie in the preheated oven for approx. 60 mins.
Tip: A dollop of cream is suitable for decorating.
