Pumpkin pie recipe. Classic American Pumpkin Pie: Recipes and Cooking Features
Good afternoon dear friends! Once again, many thanks to all of you for the congratulations and kind words, I was very, very pleased! I love and miss you all, I really do. I have long wanted to write a blog, this year there was a lot of zucchini, new recipes from them too, but I managed to write it only now, when the children started their holidays and everyone ran out of zucchini. But there were pumpkins. And I still have recipes and photos from last year and three huge pumpkins under the table. Yes, and such a significant day ... How can you not post a recipe for pumpkin pie with gloomy photos ?!
or slightly less gloomy: 
The recipe is simple and the pie is delicious.
I found the filling recipe on the Gastronom website, and the basis for the share is my favorite, tested many times and worked out over the years.
Ingredients:
For the crust:
- flour - 1 1/4 cups
- sugar - 1/2 tsp
- salt - 1/2 tsp
- butter - 113 g
- ice vodka from the freezer - 2-3 tbsp.
- pumpkin pulp - 500 g
- sugar - 1 cup
- butter - 100 g
- eggs - 3 pcs.
After the specified time has elapsed, remove the dough from the refrigerator, roll it thinly, put it in a greased form with low sides so that the bottom and sides are closed, prick with a fork and refrigerate for another 30 minutes.
In the meantime, let's take care of the filling: cut the pumpkin into small pieces and boil in boiling water until soft. Cool down a bit. Blend pumpkin, sugar and butter with a blender. Change the whisk attachment and add the eggs one at a time, beating thoroughly each time.
Remove the dough form from the refrigerator. Cover the dough with a sheet of parchment, cover with dry peas or beans and place in an oven preheated to 175C for 10-15 minutes. Remove the beans and parchment, pour the filling into the form with the dough and put in the oven for 40-45 minutes.
Cool the share in the form and only then carefully remove it. 
This is one of the most delicate and delicious fillings for pumpkin pie (albeit high-calorie) and probably the simplest - in order to cook this pie, you don’t even need to go to the store (if pumpkin is available, of course), all the necessary ingredients are at home. And from the various photos in this post, it can be concluded that I often baked this share last year. And I will be in it. Undoubtedly.
I congratulate everyone who celebrates on the holiday, and I wish the rest to buy something pleasant or useful for themselves with a big Halloween discount :)
Baking sweet pumpkin pies is traditionally done throughout the fall. For example, in America, a delicious and fragrant pumpkin pie can be enjoyed on holidays such as Halloween, Thanksgiving and, of course, Christmas. Today I propose to cook just such a pastry - the famous American pumpkin pie or Pumpkin pie.
When I decided to do it, my husband, unfortunately, was at home. Why "Unfortunately? Not only does he not like pumpkin, it seems to me that he has an ineradicable stupid stereotype that it cannot be tasty by definition. I mean pumpkin dishes. Nevertheless, she eats with pleasure all the pastries, which include a red-haired beauty - I just know how to mask the characteristic taste of pumpkin.
In general, I survived his skepticism during the cooking process and even the words “No, I definitely won’t eat this ...” When I took out the finished pie from the oven, which was simply fragrant with fabulous aromas, I heard from the hall something like “What are you are you baking something delicious?” And, finally, when I cut off the first piece for myself and defiantly started eating it, the wall fell and I heard “Let me try.”
And then the children came home ... In the morning there were only two small pieces of pumpkin pie, but I thought one would have to eat it. So do not be afraid that your non-pumpkin lovers will refuse to enjoy this delicious dessert - feel free to cook. And as a gift, you will get a fragrant and fabulously beautiful American pumpkin pie based on soft chopped dough and the most delicate sweet filling. And “Thank you very much. Can I have another piece?..” from relatives!
Ingredients:
Chopped Dough:
Filling:
(450 grams) (3 pieces ) (300 grams) (1 teaspoon) (0.25 teaspoon) (1 pinch) (1 pinch) (1 pinch)
Cooking step by step with photos:
The recipe for this pumpkin pie includes the following ingredients: thick pumpkin puree, sweetened condensed milk, butter, chicken eggs, wheat flour, drinking water, and spices. In the products, I listed those that are supposed in the original recipe (cloves, ginger, allspice and cinnamon - I changed their quantity for myself), but I also used others (more on that below).
First of all, you need to prepare chopped dough. You can do it by hand, but in a combine it turns out much faster and easier. Sift 210 grams of premium wheat flour into a bowl, add a pinch of salt and cold butter, cut into cubes. It is best to put the oil in the freezer for an hour before that.
We pierce everything with a metal knife into a small oil crumb. This will literally take 20-30 seconds. Now add 1 egg yolk (the protein can be frozen and used for other recipes), as well as a tablespoon of ice water.
Once again we break through everything (best of all in a pulsating mode) to get such a greasy crumb. Try to collect it in a com. If it still falls apart, add another tablespoon of water - it depends on the moisture content of the wheat flour.
While the dough is cooling, you can work on the filling. I made pumpkin puree in advance: I steamed pumpkin pulp in a slow cooker, and then rubbed it through a sieve. You can also grind with an immersion blender - it's much easier. To make the puree thick, put the steamed pumpkin pulp on a sieve for 10 minutes - the excess liquid will drain (it is not needed). So, stuffing. Break 3 eggs into a bowl.
Add pumpkin puree and spices. About spices: in the original, 1/4 teaspoon of dried ginger, allspice, cinnamon and cloves (all in ground form) are placed in such a pie. Frankly, I was just afraid to add so much, especially since I don’t really like cloves. I literally took a pinch of it, as well as ground allspice. I added a quarter of a teaspoon of ginger (remember that this is a rather spicy seasoning), but I did not skimp on cinnamon - a whole teaspoon went into the filling. In the process of making American pumpkin pie, I decided to experiment a little more: add a teaspoon of dried orange zest (well, very handy) and a pinch of vanilla. You decide for yourself what you like best.
It remains to mix everything thoroughly so that all the ingredients are combined. At this stage, taste the pumpkin mass and, if desired, add certain spices to your liking. If it seems to you that the filling is too liquid (it should be a little thinner than the dough for pancakes), you can play it safe and add a couple of tablespoons of corn or potato starch.
Turn on the oven to heat up to 180 degrees. We take a detachable baking dish, with a diameter of 20 centimeters, if you want a tall cake, like mine. If you choose wider, the finished cake will be lower. Line the bottom of the mold with baking paper. We take out the chopped dough from the refrigerator and put it in a mold. Hands distribute evenly along the bottom, make high sides. Now, be sure to prick the dough at the bottom with a fork so that it does not swell during baking.
In addition, we put an additional weight so that the dough does not rise. I have lentils (1 kilogram), which I once bought and forgot about. Now it is used for this purpose - as a cargo. Between the dough and cereals (peas, beans, pearl barley) we put baking paper. We put the form with the dough in a hot oven and bake for 10 minutes. Then we remove the load and bake for another 5-7 minutes.
American pumpkin pieAmericans just love this pie. Thanksgiving is not complete without it, just like our New Year's without Olivier. It is also a common attribute of the Halloween table. There is even a joke that American housewives came up with a recipe for this pie in order to utilize the pulp of a pumpkin that remains after the celebration of Halloween. But this is not true. In America, pumpkin puree is sold all year round, from which this pie is made. There are several recipes for making this pie on the site. I offer you another one that differs in the way the filling is prepared - pumpkin puree.
dough:
wheat flour - 200 gr.
butter - 100 gr.
sugar - 50 gr.
chicken egg - 1 pc.
salt - 1/2 tsp
filling:
pumpkin - 500 gr.
milk - 100 ml.
sugar - 100 gr.
cream (33%) - 150 ml.
chicken egg - 2 pcs.
cinnamon (stick) - 1 pc.
vanillin (Haas) - 1/4 tsp
powdered sugar (vanilla flavored by Haas) - 2 tbsp. l.
seasoning (ginger, cloves, star anise, cardamom, lemon peel, allspice) - 1 tsp.
Preparing the filling for the pie. Peel the pumpkin and cut into small cubes. 
Add sugar, milk and a cinnamon stick to the chopped pumpkin, simmer over low heat for 30 minutes. 
While the pumpkin is stewing, prepare the dough. We take cold, but not frozen butter, salt, flour, sugar, egg. You can grind everything with your hands, but it’s easier to chop and mix with a food processor. 
Knead a soft elastic dough and put it in the refrigerator for 30 minutes. 
We take a convenient form with a diameter of 22-24 cm, roll out the dough, transfer it to the form, make the sides. 
We put a sheet of baking paper on top, beans or peas on it so that the dough does not “swell”, put it in an oven heated to t 220 * C. and bake for 20 minutes. 
To the finished pumpkin, add Haas vanillin and seasonings as desired: ginger, cloves, star anise, cardamom, lemon zest, allspice.
Grind pumpkin into puree. (Remove the cinnamon stick first). 
To the cooled puree, add the cream (I beat them beforehand), eggs. We mix everything with a blender or mixer. 
We take out the base of the pie from the oven, remove the beans, pour the filling.
Reduce the temperature in the oven to t 180 * C. and bake the cake for 50 minutes until cooked. 
We take out the finished cake, let it cool completely for about 2 hours. 
Sprinkle the finished cake with Haas vanilla flavored icing sugar. 
Happy tea!
102 kcal per 100 grams.
Ingredients:
- 400 g pumpkin, diced
- 4 eggs.
- 80 g semolina.
- Cinnamon.
- Orange peel 1 tsp
Cooking:
Pour the pumpkin with water so that it completely covers all the pieces and boil under the lid until softened. Blend in a blender until puree
. Put back on the fire (the smallest one) and while stirring the mass, beat in one egg at a time, and then pour semolina fried in a dry frying pan in small portions to a soft creamy color. Cook for about 5 minutes. Add cinnamon and orange zest. Pour the thickened mass into a mold lightly sprinkled with ground oatmeal and bake in the oven at a temperature of 180 degrees until cooked (about 20 minutes. Cool the pie completely and only then remove it from the mold, if desired, grease with natural yogurt on top. Bon appetit.
pumpkin pie
INGREDIENTS
- pumpkin 1 kg
- semolina 100 g
- light raisins 70 g
- natural honey 2 tbsp
- chicken egg 2 pcs.
- brown sugar 1 topless tbsp.
- cardamom (boxes) 3 pcs.
- nutmeg 1/2 tsp
- sugar with natural vanilla 1 without top tsp
- salt 1/4 tsp
STEP-BY-STEP COOKING RECIPE
Peel the pumpkin, cut into medium-sized slices and boil for a couple. If you cook in the usual way, then it is better in a small amount of water under a tightly closed lid over low heat. Let it take a little longer, but the pumpkin will remain fragrant and sweet, and not boiled and watery. Drain the water after cooking. Puree the pumpkin with a blender.
While the pumpkin is cooking, soak the raisins. To add spice, soak raisins in brewed tea (I used green tea "CURTIS HUGO COCKTAIL" with lime and elderberry flavor). Then the raisins acquire a slightly citrus spicy aroma. If there is no such tea, it does not matter. Soak in regular Earl Grey. Or experiment and find your taste. Remove seed pods from cardamom seeds. Mix with 1 tbsp. brown sugar (better than Demerara, it will add a caramel touch to the dessert). Grind this mixture into powder.
In pumpkin puree, add squeezed raisins, 2 tbsp. honey, 0.5 teaspoon of nutmeg, 100 gr. semolina, 1 tsp sugar with natural vanilla (can be replaced with regular vanilla - on the tip of a knife). Mix until smooth.
Separate the yolks from the whites. Proteins with 1/4 tsp. beat salt to soft peaks. Beat the yolks separately with 1 tbsp. powdered sugar with cardamom until white.
First, add the yolk mixture to the pumpkin mass. Mix until smooth. You can use a mixer at low speed. Then gently fold in the beaten egg whites with a spatula. Mixing from bottom to top in one direction. Do not use a mixer at the same time, otherwise all the splendor and airiness from the proteins will disappear like a morning mist.
Cover the mold with baking paper. Put the pumpkin mass, level it and send it to the oven preheated to 180 degrees. Bake until done. Visually, readiness can be determined when the surface of the pumpkin pie begins to crack. Or a wooden skewer.
We take out the pumpkin pie. Let cool and refrigerate for 12 hours (better to cook in the evening and refrigerate overnight). And the very next day, feel free to cut off a small piece, serve 1 tbsp. natural yogurt and 1 tsp. lingonberry / cranberry / orange jam or, as in my photo, blueberry jam. And send all that richness of flavor and not-so-huge calories into your mouth.
Pumpkin pie in a slow cooker. American Pumpkin Pie
Baking sweet pumpkin pies is traditionally done throughout the fall. For example, in America, a delicious and fragrant pumpkin pie can be enjoyed on holidays such as Halloween, Thanksgiving and, of course, Christmas. Today I propose to cook just such a pastry - the famous American pumpkin pie or Pumpkin pie.
When I decided to do it, my husband, unfortunately, was at home. Why "Unfortunately? Not only does he not like pumpkin, it seems to me that he has an ineradicable stupid stereotype that it cannot be tasty by definition. I mean pumpkin dishes. Nevertheless, she eats with pleasure all the pastries, which include a red-haired beauty - I just know how to mask the characteristic taste of pumpkin.
In general, I survived his skepticism during the cooking process and even the words “No, I definitely won’t eat this ...” When I took out the finished pie from the oven, which was simply fragrant with fabulous aromas, I heard from the hall something like “What are you are you baking something delicious?” And, finally, when I cut off the first piece for myself and defiantly started eating it, the wall fell and I heard “Let me try.”
And then the children came home ... In the morning there were only two small pieces of pumpkin pie, but I thought one would have to eat it. So do not be afraid that your non-pumpkin lovers will refuse to enjoy this delicious dessert - feel free to cook. And as a gift, you will get a fragrant and fabulously beautiful American pumpkin pie based on soft chopped dough and the most delicate sweet filling. And “Thank you very much. Can I have another piece?..” from relatives!
Pumpkin pie recipe with semolina. Pumpkin pie without flour with semolina
In pumpkin season, you can bake a very tasty pumpkin pie, which is prepared with semolina without adding flour. It turns out like a casserole or pudding, the texture of the cake is very tender and moist. Ready-made pastries are soaked in syrup with lemon juice, which makes the taste especially interesting. The main thing is to cool the cake well. Very tasty, try it!
Ingredients
To make pumpkin pie without flour with semolina, we need:
pumpkin pulp - 300 g;
semolina - 270 g;
kefir - 250 ml;
sugar - 100 g;
baking powder - 6 g;
zest of one lemon;
vegetable oil for greasing the mold.
For impregnation:
water - 100 ml;
sugar - 100 g;
lemon juice - 50 ml.
Cooking steps
Prepare products.
Pumpkin, peeled and seeds, grate on a fine grater. For this pie, we need 300 grams of pumpkin pulp.
Pour kefir into the pumpkin pulp, mix the mass well with a silicone spatula.
Then add semolina, baking powder and sugar.
Mix the dough well.
Wash the lemon well, and then remove the zest from it and add to the dough, mix thoroughly. The dough for pumpkin pie will be very tender and moderately thick. Put the dough into a baking dish, greased with vegetable oil, smooth. Put the mold in the oven, heated to 200 degrees, and bake the cake for 45 minutes (readiness can be checked with a dry splinter - when the finished pie is pricked, the splinter should remain dry).
Squeeze out about 50 ml of juice from a lemon.
In a saucepan, combine freshly squeezed lemon juice, water and sugar, mix, put the saucepan on the fire and bring the syrup to a boil.
Pumpkin pie, preparations with semolina without adding flour, remove from the oven and pour over the syrup.
Leave the pastry to cool completely.
Then cut into pieces and serve. Pumpkin pie turns out very bright and tasty, I advise!
Bon appetit!
Video PUMPKIN PIE - healthy and tasty
1 cup (st.) - 240 ml. 3/4 cup (st.) - 180 ml. 1/2 cup (st.) - 120 ml. 1/3 cup (st.) - 80 ml. 1/4 cup (st.) - 60 ml. 1 tablespoon (st. L.) - 15 ml. 1 teaspoon (tsp.) - 5 ml.
Ingredients for the recipe:
Chopped shortcrust pastry
- 1 and 1/4 st. whole wheat flour, plus more for kneading dough
- 2 tbsp. l. granulated sugar
- 1/2 tsp salt
- 2 tbsp. l. margarine
- 4 tbsp. l. cold butter, cut into small pieces
- 2 tbsp. l. beaten egg (about 1/2 of a large egg)
pumpkin filling
- 450 gr. pumpkin puree
- 3/4 st. brown sugar
- 3 large eggs
- 1 st. drinking cream 10%
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- 1/4 tsp ground allspice
- 1/8 tsp ground cloves
- Whipped cream for garnish
Recipe preparation:
- Make chopped dough: Combine flour, granulated sugar and salt in a food processor. Add margarine; mix for about 30 sec. Add the butter and stir until the mixture resembles coarse flour with pea-sized chunks of butter.
Mix 2 tbsp. l. ice water and eggs in a bowl, then add to a food processor and blend once or twice. Stop before the dough comes together into a ball. Place dough on plastic wrap and wrap, then shape into a flat disc. Wrap tightly and refrigerate until tender, at least 1 hour. - Preheat oven to 180°C. On a floured surface, roll out the dough into a 33 cm circle. Place in a 24 cm glass dish and fold the protruding edges inward, form a corrugated edge with your fingers. Pierce the bottom with a fork and refrigerate the cake until firm, about 30 minutes.
- Line the cake with foil, then fill with dried beans. Bake until edges are golden, about 20 minutes. Remove the foil and beans and continue baking until the crust is golden all around, 10 to 15 minutes. Lay the base out on a rack to cool completely.
- Make pumpkin filling: In a bowl, combine pumpkin, brown sugar, eggs, cream, ginger, cinnamon, allspice and cloves. Pour the filling into the cake; bake for 1 hour or 1 hour 15 minutes. Cover the edges with foil if they burn. Cool completely on a rack. Serve pumpkin pie with whipped cream.
Homemade pumpkin pie recipe.
Good day everyone!
Pumpkin pie according to this recipe turns out to be very tender and moderately sweet (despite the fact that it is baked without oil, and there is only 100 grams of sugar in the recipe!), And it has absolutely no "vegetable" flavor.
Preparing this healthy pumpkin pie is very simple, the main thing is to grate the pumpkin, and then mix everything and - in the oven. Well, why not perfect baking?
Pumpkin Pie Ingredients:
300 g peeled pumpkin,
100 g sour cream
100 g sugar
2 cups flour (500 ml or 300 g)
50 g seedless raisins,
1 teaspoon baking powder
Butter for greasing the mold
Breadcrumbs or semolina for sprinkling the mold.
Cooking pumpkin pie:
We need sweet varieties of pumpkin, this one is usually bright orange in color and not very large in size. We peel it, but this time I got already peeled slices.
Pour boiling water over raisins. While we are working on the pumpkin, it will steam out and become soft.
In the bowl in which we will make the dough, grate the pumpkin. It is quite hard, dense, so it would be good to involve a husband for this process :-). Three per side with medium sized cells.
Drain the water from the steamed raisins and add it to the grated pumpkin. Add the rest of the ingredients (2 eggs, 100 g sugar, 100 g sour cream, 2 cups flour, a teaspoon of baking powder).
Mix with a spoon, you get a thick viscous dough.
Prepare a baking dish: grease it with butter and sprinkle with breadcrumbs or semolina. I have a mold with a diameter of 22 cm.
Turn on the oven and heat up to 180 degrees. We shift the dough into a mold, level it with a spoon and set to bake for 30 minutes.
And here is what a handsome man turns out. Bright, simply sunny pumpkin pie.
Eat with pleasure!
Pumpkin pie pp. Cooking method:
For the layman it may seem that the main elements of US cuisine are fast food, steaks and fizzy drinks. However, it is not. The national cuisine of America developed spontaneously, under the influence of world cuisine, taking into account the preferences of the indigenous people. The main components of the diet of the Indians were legumes - mainly corn and pumpkin.
Jumping to the modern stage of America's existence, it should be noted that for traditional holidays - Thanksgiving and Halloween, Americans cook not only turkey, but also pumpkin pie or pie, the recipe of which we would like to present to you in this article.
We note right away that the amount of ingredients indicated in the recipe is calculated on a form with a diameter of 25-26 cm. Depending on the size of your form, you can change the amount of products up or down. Any variety of pumpkin is suitable for making pumpkin pie, but it tastes better if the flesh is fleshy and dense.
- The first step is to knead the dough. To do this, mix the dry ingredients for the dough, knead the pieces of softened butter by hand, add the remaining ingredients, mix everything well with your hands. Roll the elastic dough into a ball. Lightly grease the springform with oil and spread the dough in the form, forming the sides. Let's send our workpiece to the refrigerator for 30 minutes;
- For now, let's get on with the filling. We cut the pumpkin into bars as for simple baking. We put it on oiled paper and send it to the oven preheated to 200-220 degrees for 15 minutes, after closing the baking sheet with pumpkin foil (for better baking). After the time has passed, we will check the readiness of the pumpkin with a knife - it should easily pierce all the bars;
- Separate the baked pumpkin slices from the peel, put in a bowl and turn into a puree. A blender works best for this purpose. Do not forget that this procedure is best done with a pumpkin that has cooled down, at least a little. Next, add proteins, sour cream, sugar and other spices to the pumpkin puree (vanilla, cardamom, nutmeg - of your choice). Mix everything well until a homogeneous mass is obtained;
- Take the rested dough out of the fridge. Using a fork, make small punctures all over the dough so that the dough does not bubble when baking. We send the base for the pie to the oven to dry a little, for 15 minutes. We take it out, pour the filling, evenly distribute it and send it back to the oven for 30 minutes.
The finished share must be completely cooled - it will take about 2 hours. Serve with a scoop of vanilla ice cream, whipped cream, sour cream or plain. The pie is tender, the pumpkin filling resembles mousse. Bon appetit!
Pumpkin Pie is a traditional American pie.
As you probably understood, it is prepared from pumpkin. Today, I want to invite you to cook pumpkin pie in a slow cooker. This pie is very easy to make. Even a novice hostess will cope with its preparation. Pumpkin pie according to my recipe is tender, fragrant and insanely delicious. I really like the combination of a thick layer of filling and shortcrust pastry in it. I hope you enjoy this wonderful American pie too.
Ingredients:
- Margarine - 120 grams
- Egg - 1 piece
- Flour - 2 cups
- Sugar - 100 grams
- Soda - ½ teaspoon
- Vinegar
- Pumpkin - 250 grams
- Sugar - 80 grams
- Sour cream - 300 grams
- Egg - 2 pieces
Multicooker: Polaris, Redmond, Panasonic and others
Recipe making process
In order to prepare pumpkin pie, we will use chicken eggs, margarine, granulated sugar, flour, soda, vinegar, pumpkin and sour cream.
In a deep bowl, mix the melted margarine and one chicken egg.
Then, add sugar.
Add soda slaked with vinegar and flour. Knead the dough and put it in the refrigerator for 30 minutes
Roast the pumpkin in the microwave. Grind it with a blender. Then, add granulated sugar, eggs and sour cream to it.
We cover the bottom of the multicooker with parchment paper. We spread the dough and form deep sides. We add the filling. We bake pumpkin pie on the "Baking" mode for 90 minutes. Cool the cake right in the slow cooker. Then, put it in the refrigerator for a couple of hours.
Bon appetit!
The recipe of which can have several cooking options, is always made from a thin layer of dough and a rich filling. There is another feature - the amount of spices added to the dish. They are placed in large numbers.
Spices in the dish are added to your own taste. You can limit yourself to cinnamon or, conversely, completely abandon it. Ground cloves are well suited for pie. But vanillin in any case will be a win-win choice. The cake is decorated mainly with nuts and berries. But you can also use a sliced banana.
Preparing the pumpkin for the pie
The classic American which is very simple, does not take long to prepare. But first, you always need to bake a pumpkin in advance. To do this, it is cut into two halves and placed cut on a baking sheet. Steamed in the oven for an hour and a half. Readiness is checked by sticking a knife into the pumpkin. If it enters easily, then the fruit is ready.
Pumpkin pie is made not only from the fruit baked in the oven. It can be prepared in advance in a double boiler or saucepan. If the fruit is cooked in water, then the liquid is added, covering only half of the pumpkin pieces. And the container must be closed with a lid.
pumpkin pie ingredients
The classic American pumpkin pie, the recipe for which is available in this article, is a shortcrust thin crust filled with a thick layer of filling. It turns out very soft, with a creamy taste. There should be a lot of spices in the pie.
Dough Ingredients:
- one and a half glasses of flour;
- 2 tsp Sahara;
- half a glass of vegetable oil;
- 2 tbsp. l. milk;
- 1 tsp salt.
Filling Ingredients:
- three hundred grams of heavy cream;
- 2 cups pumpkin puree;
- half a cup of brown sugar, tbsp white;
- two yolks and one protein;
- 1 st. l. lemon peel;
- a pinch of ground: nutmeg, cloves, allspice and cardamom;
- 0.5 tsp cinnamon and a quarter of ground ginger and salt;
- vanilla sachet.
The most common way to make pumpkin pie
The classic American pumpkin pie (very simple recipe) is prepared quickly. The cooled pumpkin comes out of the oven. The skin is removed from it. The pulp is mixed in a food processor until pureed. A small amount of cream is added. Then the dough is kneaded and rolled into a thin layer.
It is laid out in the prepared form, completely covering its bottom and sides. The cake is pierced with a fork in several places to avoid deformation of the baking. Excess dough is cut off.
For the filling, all dry ingredients are mixed. Yolks and whites are added. Again, everything is mixed until a homogeneous mass. Then it is added And again everything is mixed. The rest of the cream is added last.
Again, everything is thoroughly mixed, the filling is poured into the mold. The cake is baked in the oven for approximately 50-60 minutes - the temperature is 180 degrees. The readiness of baking is checked with a knife. If the blade remains dry after piercing, then the cake is ready.
It is taken out of the oven and cooled for two hours at room temperature. Then put in the refrigerator for four hours. There the cake becomes strong, dense and acquires a pronounced taste. Served garnished with whipped cream and ground cinnamon.
Pumpkin pie with condensed milk
American pumpkin pie (recipe with condensed milk) has a standard thin shortcrust base filled with rich toppings.
Products for the test:
- 100 g of white granulated sugar;
- 100 g butter (butter);
- 300 g wheat flour;
- one raw egg;
- salt to taste.
Filling Ingredients:
- kilogram of pumpkin;
- one can of condensed milk;
- nutmeg, cinnamon and ginger - to taste;
- two raw eggs.
- The butter is softened and cut into cubes or kneaded with a fork. The resulting mass is combined with wheat flour and ground into crumbs. Sugar is poured into it, salt and an egg are added. Everything is mixed until a homogeneous mass. The finished dough is removed to cool for 50 minutes in the refrigerator.
- To prepare the filling, raw pumpkin is peeled and seeds are removed and cut into small pieces (3 x 3 cm). The baking sheet is covered with foil. Sliced pieces of pumpkin are laid out on it. Bake for twenty minutes, temperature 200 degrees. The finished pulp is ground in a blender to a puree state. Instead of a kitchen appliance, you can use a regular sieve. A jar of condensed milk, eggs and all spices are added to the pumpkin mass. Everything is thoroughly mixed.
- The dough is taken out of the refrigerator and placed (you can roll it out with a rolling pin in advance) in an even layer on the form. To avoid leakage of the filling, sides are made 3 centimeters or slightly higher.
- The pumpkin mixture is poured onto the dough and placed in the oven for twenty minutes - a temperature of 200 degrees. Then it is reduced to 180, and the cake is cooked for another 30 minutes. Readiness is checked with a toothpick. If the filling does not stick to it, then the cake is ready. The dish is served warm to the table.
American pumpkin pie, the recipe of which is described above, has its own characteristics. If the filling turned out to be watery, then 1 tbsp is added. l. starch. But then before serving the cake on the table, it must be completely cooled. Instead of starch, semolina is used (1 tbsp. L.). In this case, the cake is cut while still hot.
pumpkin pie pie
The classic American pumpkin pie is prepared in the same way as the previous one, with condensed milk. Only a few ingredients change. For the test you will need:
- butter (120 g);
- a couple of yolks;
- flour (200 g);
- 2 tbsp. l. Sahara;
- 2 tbsp. l. water.
Filling Ingredients:
- sour cream (250 g);
- three raw eggs;
- pumpkin (800 g);
- anise, cardamom is added to taste.
Cooking:
Sugar is added to softened butter. The yolks are whipped. Then they are added to the previous mass. Everything is mixed and flour is poured. The finished mass is placed in the form, distributed evenly over the surface, without gaps. Put in the refrigerator for half an hour.
For the filling, the pumpkin is prepared in the same way as in the recipe with condensed milk. Then other ingredients are added to the resulting fruit mass and everything is thoroughly mixed. The form is taken out of the refrigerator and baked for 20 minutes in the oven at 200 degrees. Then the filling is added. And the cake continues to bake for another half an hour, the temperature is 180 degrees.
American pumpkin pie: slow cooker recipe
Pumpkin is a unique fruit, a pie from which can also be prepared in a slow cooker. This will require the ingredients:
- one and a half glasses of flour;
- three raw eggs;
- a pinch of salt;
- half a glass of sugar;
- 1 pack of cottage cheese;
- a little vanilla sugar;
- pumpkin puree;
- one sachet of baking powder;
- big banana;
- one hundred grams of butter.
American pumpkin pie in a slow cooker is prepared in several stages. Butter is melted in a water bath. Then granulated sugar, vanilla and salt are added to it. The mixture is thoroughly mixed until the ingredients are completely dissolved.
Cottage cheese is added to a separate container and kneaded with a fork. Broken eggs are added to the mixture. Sprinkle flour and baking powder. Everything is mixed until a homogeneous mass. Pumpkin puree is added.
Then the masses from both containers are combined and thoroughly mixed. The resulting dough is divided into two parts. A banana is peeled and cut into slices one centimeter thick. The baking dish is lined with oiled parchment. To prevent the top of the pie from burning, its top in the multicooker is covered with foil.
The dough is laid out in a form in two layers, between which a chopped banana is added. The cake is cooked at a temperature of 170 degrees. Baking time in a slow cooker - 120 minutes. After cooking, the cake should be left to cool in the mold for 15 minutes.
American cuisine recipes have their own secrets. For example, a dish can turn out raw if the pumpkin is rubbed on a fine grater. In this case, the resulting mass is sprinkled with sugar and squeezed out after 5 minutes.
It must be borne in mind that each has its own juiciness. The highest moisture is found in the fruits of the highest grade. If the pumpkin is not very sweet, then a little sugar is added to the resulting filling. To decorate the cake, powdered sugar or lemon zest is used.
Benefits of pumpkin pie
Pumpkin is very useful. Contains many vitamins and minerals. Pumpkin pies are fragrant, tender and very tasty. The cooking process is very simple. The pie can be cooked often, as the products for it are inexpensive. Pumpkin keeps for a very long time. Easy to prepare in a slow cooker.
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