This pumpkin pie is neither more nor less than the famous American pumpkin pie.
It is a cake full of spices that give it a very special flavor, and that together with the contrast of a creamy filling and a crunchy base of shortcrust dough, make it authentic… scandal! It also has the right sweetness so that those nuances are the real protagonists. ?
INGREDIENTS
500 gr of pumpkin puree
100 g sugar
3 eggs
350 gr of evaporated milk
A pinch of salt
1 teaspoon of cinnamon powder
1/2 teaspoon of cardamom powder
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
For the shortcrust dough: 200 gr of wheat flour
DEVELOPMENT:
- Start by cooking the pumpkin to get the pumpkin puree.
Put the pumpkin on a baking sheet with greaseproof paper and bake at 180ºC with heat up and down and fan for 1 hour, until tender.
Mash the pumpkin until it is a fine and homogeneous puree, without lumps and wait until it cools to use it.
- Now prepare the shortcrust pastry:
Put the flour in a bowl by sifting it through a strainer. Cut the cold butter into pieces and mix it with the flour, without kneading too much, leaving a kind of crumbs.
Add the rest of the ingredients: cold water, egg, salt and sugar. Keep mixing with your own fingers to integrate the ingredients until a more or less uniform ball forms.
Wrap the ball in plastic wrap and put it in the fridge for about 30 minutes.
When the shortcrust pastry has settled, take it out of the fridge and turn the oven on at 180ºC with heat up and down and a fan.
Extends the on a kitchen paper with the help of a rolling pin, until it is thin and wide enough to cover your mold and the walls of it.
Run your fingers along the walls so that the stick well to it and pierce it with a fork over its entire surface at the base.
Put the baking paper on top, so that it sticks well to it, and place weight on top so that the don't go up.
Place the mold halfway into the oven and bake the dough for 10 minutes.
Take the mold out of the oven, remove the paper and put it back in the oven for 5 more minutes. Take it out after that time.
- Preparation of the filling
Put the pumpkin puree in a bowl along with the sugar, salt, spices (cinnamon, cardamom, nutmeg, ginger and cloves) and one of the eggs.
Mix with electric or manual rods, so that the mixture is homogeneous.
Stir in each of the two remaining eggs.
Add the evaporated milk and mix until the mixture is homogeneous.
Pour the filling into the mold and place it in the oven at medium height and bake it for about 10 minutes.
Then lower the temperature to 180ºC and continue baking the cake for another 30 minutes. To find out if it is ready, click it with a toothpick and if it comes out clean you can take it out of the oven.
Take the mold out of the oven, wait for it to cool completely and leave the pumpkin pie in the fridge. If it rests overnight it will be even tastier.
If you liked it, do not hesitate to share the recipe with your friends. We hope you enjoy it!
