English-style pumpkin pie
Description
The baking is simple and quick. Pies with filling are one of the best options for tea time. The shortcrust base of this pie remains crumbly, creating a pleasant contrast with the soft and airy filling. Adjust the amount of sugar in the filling depending on how sweet your pumpkin is. Be sure to add cinnamon and nutmeg, as they greatly enhance the flavor and aroma of the baked goods. Serve warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
1. Mix the sifted flour with softened butter at room temperature and one yolk. Quickly knead the dough, then add powdered sugar. The mixture should form fine crumbs; to bring it together into a ball, you can add a little water.
- 2
Step 2
2. Evenly distribute the prepared dough over the bottom and sides of the pan. Use a fork to adjust the dough along the edges and place in the freezer for 30 minutes.
- 3
Step 3
3. Then line the dough with foil and fill it with weights (peas or beans). Bake the pie base in a preheated oven at 200 degrees for 15 minutes.
- 4
Step 4
4. Prepare the filling: beat the eggs using a mixer, add sugar and beat until foamy. Add milk, zest of half a lemon, nutmeg, grated ginger, cinnamon, and brandy.
- 5
Step 5
5. Mix the filling well using a mixer. Add the pumpkin puree and gently stir with a spoon or spatula. Pour the filling into the prepared pie crust and bake the pie in a preheated oven at 170 degrees for 35 minutes.
- 6
Step 6
6. Let the finished cake cool slightly in the pan for 15 minutes, then cool it completely.