Pumpkin pie is an absolutely iconic American dessert. On the Thanksgiving holiday table, it is almost mandatory. In the fall, when everything around here is littered with pumpkins of all sizes and colors, when the indescribable smells of Apple cider, ginger, cinnamon, cloves come from every shop and cafe, when the leaves begin to turn yellow and red, and around private houses hang decorations for Halloween, my mood immediately rises, I buy a small sweet pumpkin and bake this awesome pie.

The base for pumpkin pie is very thin, and it is usually made from a simple shortbread chopped dough. The ideal base should be crumbly and it should flake slightly under the fork into thin “flakes.” Recently, I just improved my recipe for the test-basis for pumpkin pies, it is now almost perfect.

The filling of the pumpkin pie is cheerful yellow-orange color; it is very delicate, soft, silky, with a calm, soulful, creamy pumpkin flavor and quite strong, bright, a bouquet of spices: necessarily cinnamon, often nutmeg, ginger, vanilla, cloves, sometimes lemon zest, allspice Jamaican pepper, cardamom. The smell of American autumn!

Energy Value Per Serving

625 kcal9.6 gram37.4 gram72.4 gram
–°rustless Pumpkin Pie with Cinnamon

Ingredients (8 Servings)

  • Wheat flour – 400 g
  • Butter – 250 g
  • Chicken eggs – 3 pieces
  • Pumpkin – 900 g
  • Sugar – 200 g
  • Cream (30% fat) – 200 ml
  • Cinnamon – to taste
  • Vanilla – to taste
  • Sault – to taste

Cooking Instruction (2 hours)

  1. Sift the flour and salt into a deep bowl. Rub between your palms with soft butter to make the mixture resemble bread crumbs, then add a lightly beaten egg and knead the dough. Roll it into a ball, wrap in clingfilm and cool for 30-50 minutes.
  2. Peel the pumpkin, remove the seeds. Cut it into cubes. Put in a saucepan with a thick bottom or a sprinform pan, add a little water and simmer until soft and complete evaporation of the liquid. Blender grinds the pulp into a homogeneous mass. For greater tenderness, the resulting puree can be wiped through a sieve.
  3. Roll out the dough on a lightly floured surface and cover them with a round low shape with a diameter of about 30 cm. Put a sheet of baking paper to top of the dough to cover it fully. This will allow the cake to bake evenly. Bake for 15 minutes at 190 degrees.
  4. Put the pumpkin puree in a deep bowl, beat with two eggs, sugar, cream, spices and salt. Pour the mixture into the form with the baked dough. Bake the cake 50-55 minutes at 180 degrees. When the cake has cooled, it can be carefully cut into portions.