Next, we will prepare a pumpkin pie with crispy dough and mega-creamy filling with a touch of spice that makes it irresistible. We can accompany it with whipped cream or some vanilla ice cream. It’s just a real show though. We can replace the baked pumpkin with the typical canned pumpkin preparations that we find more and more in supermarkets and patisseries. These preparations can get us out of trouble if we don’t have roasted pumpkin and want to prepare this pumpkin pie. Although I have to tell you that I like it much better with pumpkin baked in the oven the traditional way.
prescription information
- Preparation time: 40 minutes
- cooking time: 1 hour and 10 minutes
- total time: 1 hour and 50 minutes
- portions: 10
- Category: candy store
- type of cuisine: American
- Calories per serving (kcal): 415
Ingredients for the pumpkin pie or tart for 10 people
For the mass:
- 175 grams of wheat flour
- half a teaspoon of salt
- 1 teaspoon of white sugar
- 125 g cold unsalted butter cut into cubes
- 40-80 gr. very cold water
For the filling:
- 2 eggs M
- 150 g of brown sugar
- half a teaspoon of salt
- 1 teaspoon ground cinnamon
- 300 g of roasted pumpkin
- 320 g of whipped cream (35% fat)
For decoration (optional):
- 200 g of whipped cream (35% fat)
- 30 g of powdered sugar
Necessary utensils
- Detachable 23 cm diameter cake tin
How to make pumpkin pie
We will start by preparing the pumpkin pie crust. To do this, put in a bowl 175 grams of wheat flour, half a teaspoon of salt, a teaspoon of white sugar and 125 grams of cold unsalted butter cut into cubes. Stir until the mixture has a sandy texture.
Gradually add from 40 to 80 grams of very cold water. Stop adding water as soon as the dough starts to pull away from the bowl, but before the dough forms a ball.
Make a ball with the dough and flatten it a little. Wrap in plastic wrap and refrigerate for 30 minutes in the fridge or 10 minutes in the freezer.
We stretch the dough with a thickness between 3 and 5 mm, and with a diameter of 30 cm. I like to stretch it on the cling film we have used to wrap it, so we avoid putting more flour on the dough when stretching it. That way, it will also be easier for us to handle when we put it in the mold.
Put the dough in the removable 23 cm cake tin and arrange it well. Trim the excess from the edges and pierce the entire surface and sides with a fork. Preheat the oven to 190ºC with heat up and down.
We place a baking paper that covers all the dough well and on top of the paper we put some dried vegetables or baking weights.
Bake for 20 minutes or until the dough looks dry but not overcooked. Leave to cool while you prepare the filling.
To prepare the filling, put the 2 M eggs together with the 150 grams of brown sugar, half a teaspoon of salt and 1 teaspoon of cinnamon. Mix well.
Add 300 grams of roasted pumpkin and 320 grams of whipped cream. Mix until all the ingredients are incorporated, with a homogeneous color and texture.
Pour the mixture over the dough. We lower the oven temperature to 180 ºC and keep the fire up and down.
Bake the pumpkin pie or pie for 40-50 minutes or until the pie filling is completely set.
Remove the cake from the oven and let it cool before unmolding.
If we like it, we can serve it with a little whipped cream or powdered sugar.
Easy preparation overview
- Beat the flour, salt, sugar and butter until they have a sandy texture
- Add cold water until the dough pulls away from the bowl
- Make a ball and put it in the fridge
- Stretch the dough
- Put the dough in the form and pierce with a toothpick. Preheat the oven to 190 ºC, preheat up and down
- Cover the dough with baking paper and dried vegetables
- Bake for 20 minutes and let cool.
- Beat the eggs, brown sugar, salt and cinnamon
- Add the roasted pumpkin and cream
- Pour the mixture over the dough and lower the oven temperature to 180 ºC
- Bake for 40-50 minutes
- Let it cool
- Optionally decorate with whipped cream and powdered sugar