Pumpkin Pie with Whipped Cream
Description
The pastry is simple and quick to prepare. The pie with tender pumpkin filling and crunchy candied nuts will turn an ordinary weekend into a celebration. Serve with tea or coffee.
Instructions
- 1
Step 1
1. Preheat the oven to 175 degrees. Grind ginger cookies in a blender or food processor and thoroughly mix with melted butter and sugar.
- 2
Step 2
2. Press the mixture into a pie pan, pressing it firmly against the surface. Bake in the oven for 15 minutes. Let it cool.
- 3
Step 3
3. To make the pumpkin filling, combine milk, vanilla extract, cinnamon, nutmeg, cloves, 1/4 cup sugar, and a pinch of salt in a medium saucepan. Bring to a boil over low heat.
- 4
Step 4
4. In a medium bowl, beat egg yolks with cornstarch and 1/4 cup sugar. Gradually add the milk mixture and beat. Pour the liquid back into the saucepan. Cook over medium heat, constantly beating, for 2 minutes.
- 5
Step 5
5. Remove from heat and whisk in pumpkin puree and melted butter. Strain the mixture through a fine sieve into a clean bowl.
- 6
Step 6
6. Place the filling over the chilled crust, smooth with a spatula. Refrigerate for at least 4 hours.
- 7
Step 7
7. To make candied nuts, melt 1/2 cup of sugar in a small saucepan over medium heat. When the sugar turns light brown, add a pinch of cinnamon and pecans. Stir gently, then spread the nuts onto a sheet of parchment paper to cool. After 8 minutes, chop the nuts finely.
- 8
Step 8
8. Whip the heavy cream and use it to decorate the pie. Sprinkle with candied nuts on top and serve.