American Pumpkin Pie

Category: Bakery products
Kitchen: American
American Pumpkin Pie

Ingredients

flour 1.5 cups
butter (cold) 75 g
water (ice cold) 1/4 cup
salt 1/2 l. h.
sugar 2 tbsp. l.
filling:
pumpkin puree 3 cups
canned milk 1.5 cups
eggs 4 pieces
salt, vanilla extract 1/2 tsp.
seasoning for pumpkin pie 4 tsp
sugar up to 1 cup

Cooking method

  • A friend who lives in America shared this wonderful recipe for the traditional American pumpkin pie during the fall. I have been baking such a cake for several years and it always enjoys constant success. The pie turns out to be very tasty, tender and aromatic, and also very large). It resembles a cheesecake in structure. And there is nothing pumpkin in the taste, but there is a bouquet of aromatic spices.
  • The success and taste of this wonderful spicy pie depends entirely on the ripeness and sweetness of the pumpkin, the sweeter and juicier the pulp, the tastier the pie. I most often bake pumpkins in the oven, it seems to me that such mashed potatoes are brighter and richer.
  • Sift flour into a bowl, add salt, sugar, mix. Grate the chilled butter into flour on a coarse grater, rub it into crumbs with your hands, then gradually adding cold water, roll the dough into a ball, wrap it in cling film and let it rest in the refrigerator for at least half an hour. Do not knead the dough, just form a ball, let it crumble - no problem.
  • For the filling, prepare pumpkin puree: peel the pumpkin, cut into pieces, steam (or bake in the oven), turn the pulp into a puree - with a blender or rub through a sieve.
  • Pour sugar into a bowl (the amount of sugar depends on the sweetness of the pumpkin, 1/3 cup was enough for me), add eggs, salt, vanilla extract (I just took vanillin), seasonings for pumpkin pie (if they are not there, then 1.5 tsp. ground cinnamon, 1 teaspoon ground cloves, 1/2 teaspoon ground ginger, 1 teaspoon ground nutmeg) and beat with a mixer. Add canned milk. You can mix regular milk with cream (20%) in half, or add coconut milk. Mix. Add 3 cups of pumpkin puree to the mixture and beat again.
  • Take a cake pan (diameter 26 cm). Put the dough between two layers of baking paper - roll out with a diameter that exceeds the diameter of the mold by a couple of centimeters, remove the top layer of paper. Transfer the dough to the mold - remove the paper, bend the edges of the dough inward so that the walls are thicker than the bottom, form a side. (I just spread the dough over the mold).
  • Pour the pumpkin mixture, leaving about an inch to the brim. It will be liquid, it's not scary, everything will grab during baking. Put the pie in an oven preheated to 220 * C for 15 minutes, then reduce the temperature to 180 * C and bake for another 45-60 minutes until the knife comes out dry from the center of the pie.
  • It is advisable to eat the pie the next day after cooking, it becomes denser in structure and more aromatic.
  • Cup - 250 ml
  • American Pumpkin Pie

The dish is designed for

14 servings

Time for preparing:

2 hours

Cooking program:

oven

Note

Step by step original recipe 🔗 by Lena Lawson

MariS
Sanya, how bright and sunny it is !!!
And the spice mix is ​​my favorite. Just looking out for recipes with pumpkin - I suffer, so many things ...
SanechkaA
Marina this pie in our house in the fall is definitely the favorite in popularity wins apple pies: girl_blumМ and I have a lot of recipes with pumpkin, I need to gradually put them here, another of my favorite sweet dishes is pumpkin flan
Elven
what a wonderful pie! like a ray of sunshine (and pouring rain outside the window). Dragged away to bookmarks
SanechkaA
here we have rain and it's cold, it remains to save ourselves with such pies the pumpkin was brought from the summer cottage yesterday, now I will start from it, but first brownie mud
Elven
Quote: SanechkaA

here we have rain and it's cold, it remains to save ourselves with such pies the pumpkin was brought from the summer cottage yesterday, now I will start from it, but first brownie mud

Oh, I'm waiting for a report on the "mud". I must also bring a pumpkin. While I was looking for recipes for the competition, I almost choked on my saliva - there, in Amermka, on every blog there are culinary recipes for such sunny pies
SanechkaA
yeah, Americans love this pie very much and pumpkin pancakes, in general, American cuisine, albeit with a lot of borrowings (and who doesn't?), is very tasty and varied, unfortunately, when you mention it, many remember only hamburgers
Gala
SanechkaA, very positive sunny pie! The beauty!
I really like these pies.
SanechkaA
Galina, I really hope you like this version of the cake
Gala
Sanechka, I do not even doubt that to like it, can not help but like it
SanechkaA
Galya,
pygovka
SanechkaA adoring pumpkin, just in time for such a sunny pie. I have a question: not everyone likes this set of spices, can I miss it or put less? of course, the taste will not be original, but still pumpkin ... canned milk is condensed milk or something else?
SanechkaA
Natasha, of course, you can add spices as you like, or you can do without them at all, although I probably would have left the vanilla and the milk looks something like this, look in the sections with condensed milk, you just pay little attention to it, but it is always there
American Pumpkin Pie
Twist
Sanechkawhat a bright, sunny cake! Pumpkin pies are one of my favorites, I will be happy to try your version.
pygovka
SanechkaA thank you, come on .... we don't have such milk, only condensed milk. I was looking only if in large supermarkets there is a little bit poorer Belarusian, but it is much more expensive than thicker. We love vanilla and cinnamon, but not very much with nutmeg. I will try without it. Already dad ordered a MORE pumpkin.
Merri
SanechkaThank you very much for the recipe! I love pumpkin very much!
SanechkaA
Marina, I really hope you like the cake

pygovka Natasha, without nutmeg it will also work well, and since there is no milk, you can take 20% cream. and replace sugar with brown

Merri thank you plain pumpkin queen of autumn
PinUp
I baked this cake today. They ate when it cooled down, they did not wait until tomorrow)) A very unusual taste, you really can't hear the pumpkin, the spices give the aroma, and if you don't know what it is from, then you will never guess! The filling turns out like a very delicate and airy soufflé.
I treated my husband's friends, and unexpectedly for myself I observed an admiring reaction))) They praised and admired And my son also understood a little, although he refuses to eat pumpkin at all.
I will write down the recipe for myself, only with some adjustments for the filling. Thank you!
SanechkaA
PinUp Ekaterina, thank you for the informative feedback, I am very glad that the cake tasted good, sometimes I just cook the filling and steam it - it turns out a dessert soufflé, which is also very tasty
vorobyshek
Quote: pygovka

SanechkaA thank you, come on .... we don't have such milk, only condensed milk. I was looking only if in large supermarkets there is a little bit poorer Belarusian, but it is much more expensive than thicker. We love vanilla and cinnamon, but not very much with nutmeg. I will try without it. Already dad ordered a MORE pumpkin.
I often bake a similar cake, only without spices and with ordinary condensed milk. Very, very tasty!
the same
thanks for the delicious recipe!
American Pumpkin Pie
SanechkaA
the same and thank you for your feedback and report, I am very pleased
Anna1957
And 3 cups of pumpkin puree is how much in terms of raw pumpkin?
SanechkaA
I will not tell you exactly, I think 1 kg is enough
Gulnaro4ka
I love pumpkin. I want to try this recipe, but I don’t dare .. what pie tastes like? with what to compare?
just, in it. The kitchen has a carrot pie, although I respect carrots in all its variations, the pie did not suit me or mine, I felt sorry for the time and the products.That is why I ask.
SanechkaA
Gulnaro4ka So I noted in the description: I have been baking such a cake for several years and it always enjoys constant success. The pie turns out to be very tasty, tender and aromatic, and also very large). It resembles a cheesecake in structure. And there is nothing pumpkin in the taste, but there is a bouquet of aromatic spices.
The success and taste of this wonderful spicy pie depends entirely on the ripeness and sweetness of the pumpkin, the sweeter and juicier the pulp, the tastier the pie. I most often bake pumpkins in the oven, it seems to me that such mashed potatoes are brighter and richer.
All markers are different in taste and color, it all depends on your taste and perception
olga0807
Hello ! and what is the cup?
arini
I baked this pie today. This is really for connoisseurs of pumpkin - a very rich taste. Maybe try with whipped cream to soften. And so delicious and tender. You can take 500 grams of puree, I had 750 and all the filling was not included. I took a mixture for gingerbread as a spice.
American Pumpkin Pie

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