Pumpkin Pie: Bake the original from the USA

Bake a classic pumpkin pie

Ingredients for a Springform (26 cm):

For the dough (shortcrust pastry):

• 200 grams of wheat flour
• 100 grams of margarine (chilled)
• 75 grams of cane sugar
• 1 egg yolk
• 2 tablespoons of lemon juice
• 1 teaspoon Baking powder
• 1 pinch of salt
• Flour for dusting the work surface

For the pumpkin filling:

• 700 grams of pumpkin meat (best Hokkaido pumpkin, alternatively ready pumpkin)
• 180 grams of cane sugar
• 1 packet of cream cheese
• 3 eggs
• 1 teaspoon cinnamon powder
• 1 tsp ginger powder
• 1 pinch of clove powder

In addition:

• Springform (26 cm)
• Fat for the baking dish
• optionally powdered sugar, cocoa or coffee for dusting

And so you prepare the Pumpkin Pie:

1. Put flour, baking powder, cane sugar and salt in a mixing bowl and mix well with each other.
2. Remove the chilled margarine from the refrigerator and add to the mixture in small flakes. Add the egg yolk and lemon juice and stir well with the dough hook of a hand mixer to make a crumbly dough.
3. Thoroughly knead the dough with your hands again to form a smooth dough.
4. Wrap the shortcrust pastry wrapped in plastic wrap in the fridge for about 30 minutes.
5. In the meantime, prepare the filling: mix the pumpkin meat and / or flour with the spices, the sugar, the eggs and the cream cheese and salt. Put aside.
6. Preheat oven to 175 degrees.
7. Thoroughly knead the dough again after the rest period and then roll it out. Grease the Springform thoroughly, dust with flour and then lay out with the dough. In doing so emulate the high edge. Carefully prick the ground several times with a fork.
8. Add the pumpkin mass to the dough and spread evenly. Then gently fold over the doge edge to create a slightly wider edge.
9. Bake the cake in the oven for about 60 to 70 minutes, then allow to cool briefly, remove from the mold and finally allow to cool completely.
10. Depending on your taste, sprinkle with powdered sugar, cocoa or coffee.

Completed in: approx. 3 hours (70 minutes baking time and approx. 40 minutes rest time)

Also read

Tips for the perfect pumpkin pie

• In America, it is common to buy pumpkin (for example, pureed) canned and conjure up various autumn recipes. More and more often you can buy the puree for the Pumpkin Pie in this country finished. However, Hokkaido pumpkin is very easy to process and does not even have to be peeled before cooking and pureeing.
• In addition to Hokkaido pumpkin but also other types of pumpkin come for your cake in question. For example, butternut squash and nutmeg squash.
• If you let the peel on the pumpkin, your Pumpkin Pie will get a stronger orange color. In general, however, the color of the cake tends to turn into a brown.
• Who does not want to buy the spices individually, can also fall back on a classic Christmas spice mixture or experiment with various autumnal and Christmas spices. Make sure that the pumpkin flavor does not fade too far into the background.
• If you cover the dough with aluminum foil before baking, it does not burn so fast. Remove foil about 20 minutes before the end of the baking time, so that the edges still have the opportunity to bake until golden brown.
• Serve Pumpkin Pie to taste with vanilla ice cream or fresh whipped cream.

There are even more delicious ideas for pumpkin pie and a great option for your Halloween party:

Also read

Old-Fashioned Pumpkin Pie (April 2024).