MY CUPCAKE NOTEBOOK

Classic Pumpkin Pie

Anna CarreraComment

Hello everyone!

{Spanish Here}

Today's recipe is a pumpkin pie, which I have always been curious about. It all started when I first read the Harry Potter books. They would use pumpkin for almost any meal or drink: pumpkin juice, pastries, pie...

It was easy for me to imagine the Great Hall, completely decorated for the Halloween celebration, with its long tables full of cakes, pies and sweets; candy apples, chocolate cauldrons and such. It shows that I'm a huge fan, right?

I attempted one last year but I did not like it very much. The recipe I tried -I don't even remember which one it was- was too spiced and the pie crust crumbled completely. It was a disaster.

It crossed my mind not trying again; you know, I did it, it wasn't very good, maybe it was not meant to be... But pumpkins started to be everywhere in the markets and I decided to try again.

This time the recipe is not as spiced, is softer to taste. It has cinnamon and nutmeg in the filling, and I even added a bit of cinnamon in the pie crust.

Classic Pumpkin Pie

Pie crust ingredients

  • 150g flour

  • ½ tsp salt

  • 1/2 tsp cinnamon

  • 30mL olive oil

  • 60g butter (cold)

  • 40ml water (very cold)

Directions

  • In a large bowl, mix flour, cinnamon and salt. Add olive oil slowly while stirring (manually).
  • Slice the cold butter, add it to the mix and blend. Bear in mind that there need to be small portions of butter in the dough.

  • Add water little by little, stirring until the dough forms a ball.

  • Roll the ball, fold in three parts (like you would do with a letter) and afterwards fold into two more. Wrap it in plastic wrap and store in the fridge for an hour.

  • When the hour has past, roll the dough again into a circle slightly bigger than the pan. Line the pan with the dough and prick with a fork. You can decorate the perimeter of the pie crust however you want to. Refrigerate again for 30 minutes.

Filling ingredients:

  • 140ml milk
  • 480g pumpkin puree

  • 2 eggs

  • 135g brown sugar

  • ½ tsp cinnamon

  • ½ tsp nutmeg

  • ½ tsp salt

 

To make the pumpkin puree: cut the pumpkin in half and remove the seeds. Put the pulp side down on a parchment paper covered baking sheet. Bake at 175ºC (347ºF) for 45 minutes. The pulp must be easily cut with a knife. Take the pulp off the skin and puree when it's cold.

 

Directions:

  • Pre-heat the oven at 200ºC (400ºF).

  • Put the milk in a pot and bring to a boil.

  • In a big bowl, mix milk, pumpkin puree, eggs, brown sugar, cinnamon, nutmeg and salt. Stir until everything is well incorporated.

 

  • Pour the mixture into the pie crust and bake for 1 hour. To check that the pie is done, insert a knife in the middle, if it comes out clean, the pie is done.

Don't worry if the filling is very thin, it happened to me and the pie turned out well. Let the cake bake for as long as it needs but if you see that the pie crust is starting to brown too much, cover the edges with some aluminum foil.

I hope you liked it!

 

Anna