Classic pumpkin pie
Description
This baked treat is simple and quick to make. I used a 20 cm diameter tin for baking. Before serving, I sprinkled the finished pie with chopped walnuts, but that is optional. Serve warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
Lay out all the ingredients on the table.
- 2
Step 2
Begin making the pumpkin purée right away. Peel the pumpkin pieces and remove the seeds, cut the flesh into convenient cubes, place them in a saucepan with water, and simmer over medium heat until tender.
- 3
Step 3
While the purée is cooking, prepare the shortcrust pastry. Put all the flour into the food processor bowl, add confectioners’ sugar, salt, and cold butter cut into cubes.
- 4
Step 4
Run the appliance for about 30 seconds; you should end up with a floury crumb.
- 5
Step 5
Pour all the flour crumbs into a bowl and add ice-cold water.
- 6
Step 6
Knead by hand a soft dough that does not stick to your hands. Shape the dough into a ball, put it in a food bag, and place it on a refrigerator shelf for 20 minutes.
- 7
Step 7
Drain all the water from the boiled pumpkin and transfer it to the food processor bowl.
- 8
Step 8
Run the appliance for about 30 seconds. You should end up with a smooth, even pumpkin purée.
- 9
Step 9
In a separate bowl, crack the eggs, add sugar, nutmeg, cinnamon, and ginger. Whisk everything together vigorously.
- 10
Step 10
Add the cream. Stir.
- 11
Step 11
Add the starch and whisk until all lumps have completely disappeared.
- 12
Step 12
Add the pumpkin purée.
- 13
Step 13
Mix everything with a whisk until you have a smooth, uniform pumpkin mixture — this is the pie filling.
- 14
Step 14
Roll out the chilled dough into a sheet about 0.5–0.7 mm thick and line a pan with baking parchment. Place the dough in the pan and shape it into a shell with sides about 4 cm high. Prick the flat surface of the dough with a fork.
- 15
Step 15
Place all the pumpkin filling in the dough base, smoothing it out with a spoon.
- 16
Step 16
If you like, you can decorate the pie with leftover dough. Put the filled tin into an oven already preheated to 180°C and bake the pie for 45–50 minutes.
- 17
Step 17
Let the finished pie cool completely before cutting it into serving-sized pieces.
- 18
Step 18
The pastries are ready. Serve with tea.