Pumpkin pie recipe - A traditional dessert from the United States that is prepared especially on Halloween, Thanksgiving, and Christmas.
Ingredients (6-8 people):
- 200 gr. broken pasta
- 400 gr. pumpkin
- 2 eggs
- 400 ml. evaporated milk
- 130 gr. brown sugar
- a spoonful of cinnamon
- a pinch of ginger
To decorate:
- apricot jam
- whipped cream
- hazelnuts
- raspberries, currants, blackberries
- sugar
- mint leaves
Preparation of the Pumpkin Pie recipe:
Stretch the broken pasta and line a round mold. Bake the base until toasted, approximately 15 minutes at 180-200ºC.
Peel the pumpkin, remove the seeds. Take a good piece of aluminum foil, place the pumpkin pieces on top. Close the paper well at all four ends. It is very important that it is well closed to prevent steam from escaping. Place in the oven at 180-200ºC for 10-15 minutes or until the paper swells.
Put the pumpkin, the eggs, the milk, the brown sugar, the tablespoon of ground cinnamon and the ginger in a jug. Crush with a blender. Serve the mixture on the mold with the baked shortcrust pastry and put it back in the oven at 180ºC for 30 minutes.
Unmold and decorate with the whipped cream, some hazelnuts and a sprig of mint. To accompany, put a little sugar in a pan, add raspberries, currants, blackberries and a few mint leaves. Keep on the fire until the sugar melts and serve next to the cake.
Advice:
If you prefer, instead of cooking the pumpkin in the oven, you can also cook it. The result will be practically the same. You just have to put it to cook over medium heat. It will not be necessary to add a lot of water, because the pumpkin has enough.
How to make pumpkin pie easily
This pumpkin pie is very easy to prepare, it can be served warm or cold and decorated with whipped cream or dried fruit (walnuts, almonds, pumpkin seeds...) to your liking.
INGREDIENTS
- ½ kg. of orange pumpkin (the weight is of the meat and without skin)
- half a glass of sunflower oil
- 4 eggs
- 250g of sugar
- And 250 g of flour
- 1 envelope baking powder
- A stick of cinnamon.
- The skin of a lemon and its zest
PREPARATION of the pumpkin pie
Boil the pumpkin in a very little water with the lemon peel and cinnamon, drain it very well and remove the cinnamon and lemon peel.
We put it in the mixer and crush it very well. We are adding the rest of the ingredients, the order does not matter, and we are mixing very well. We can do the whole process in the blender with the rod accessory. It has to be a very well bound dough.
We put in a greased mold with butter and sprinkled with flour and bake at 180º approximately one hour until it is done well inside.
We can sprinkle the top with icing sugar and cinnamon or serve cut into small cakes, as in the photo, and decorated with whipped cream or a cheese frosting made by beating cream cheese with icing sugar.
You can also try this sweet potato pie recipe
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Pumpkin confectionery has long ceased to be something strange in our country, although it is most common to associate it with the autumn months and even in winter. But this fantastic vegetable can give us a lot of play throughout the year, and there is life beyond the typical pumpkin pie. This pumpkin pie recipe is also very popular, since we do not have to roast or cook the pumpkin beforehand for its preparation.
In my house they call me crazy about pumpkins because it's a rare week that I don't cook something with them. In sweets it drives me crazy, whether it's to make a cake, cookies, muffins or a cheese and pumpkin cake. Today's cake follows a Jul's Kitchen recipe in which raw pumpkin is added to the dough, providing a different flavor, with a very juicy and light crumb.
If you have the pumpkin pie spice mix, you can add it to give it even more aroma of autumn, and if you have vegetables left over and do not want to overdose on sweet, do not hesitate to prepare a cream or pumpkin soup.
Ingredients for 10 people
- peeled pumpkin 350g
- plain yogurt 125g
- melted unsalted butter 125g
- Eggs L 3
- Brown sugar 175g
- pastry flour 200g
- cornstarch 50g
- Salt 3g
- chemical yeast 15g
- Vanilla 5ml
- Ground cinnamon 3g
- Icing sugar to decorate
How to make Pumpkin Cake
Difficulty: easy
total time 1h10m
Elaboration 15 m
Cooking 55m
Preheat the oven to 180ºC. Melt the butter and reserve. Grease a round mold with butter and sprinkle flour on top. Give a few blows upside down to discard the excess flour.
The squash can be grated by hand, although it is much quicker to chop the minced meat with a chopper or food processor. Mix well with the yogurt and set aside. Beat the eggs with the brown sugar using a stick mixer until you get a thick and fluffy mixture. Add the melted butter with the vanilla and beat a little more.
Add the pumpkin mixture with yogurt and mix. Sift over the flour with the cornstarch, yeast, salt and cinnamon. Work all the dough with a large spatula or spoon, following smooth and enveloping movements, until there are no dry traces left.
Fill the mold, distributing the dough well over the entire surface, and bake on a wire rack for about 55-60 minutes. If you have a very powerful oven and the mold is dark, it is better to lower the temperature to 175ºC after the first half hour. Wait a few minutes out of the oven, unmold and let cool completely on a wire rack. Decorate with icing sugar.
With what to accompany the pumpkin cake
This pumpkin cake is a delight to enjoy for breakfast, at snack time or with after-dinner coffee. It can be a luxurious dessert if we also accompany it with a vanilla sauce, ice cream or simply whipped cream and a bit of fresh fruit. With the heat it is better to store it well covered in the fridge.