Pumpkin pie or, Halter, pumpkin pie. You know that every lunch in American movies invariably ends with a huge slice of apple pie (the Apple Pie) or pumkin pie (the pumpkin pie)? Well, I fully understand the love of Americans for Apple Pie, but I couldn't figure out what the pumpkin pie, that seemed like a sweet mysterious and indefinable flavor. When I found the pumpkin market fit (If you find that dust ruffle, small, green out, or butternut squash from the elongated shape is even better) I decided to prepare it at home. Among other things, October is the month of Halloween and pumpkins. As you know if you follow me for a while’ I don't post never a cupcake for Halloween, party doesn't belong to me culturally and I can't hear, but this great cake instead I amazing. And now I understand the Americans: the dough for pie, neutral substantially, He married a dense filling, sweet, rustic and very aromatic. Perfect with a little’ of whipped cream and a sprinkle of cinnamon. And if you like cakes with pumpkin you should definitely try my pumpkin and Almond Cake, that's even without butter: I recommend it highly!
Ingredients for a cake Pan by 24 centimetres in diameter:
for the dough for pie
- 260 grams of flour 00
- 110 grams butter
- 1/2 teaspoon fine salt
- 3 teaspoons of caster sugar
- cold water as required
- butter and flour for the baking mould
for the filling
- 420 grams of pumpkin puree (obtained by cooking an hour pumpkin, without seeds and filaments, in the oven at 170 degrees)
- 235 milliliters of Unsweetened condensed milk
- 220 grams of caster sugar
- 6 cloves turned to dust
- one teaspoon of cinnamon powder
- 1/2 teaspoon fine salt
- half a teaspoon of ginger powder (or fresh if you prefer)
- a tablespoon of flour 00
- a whole egg
- whipped cream and cinnamon to accompany dessert
Prepare the dough for pie working the flour with the salt, the sugar and the butter: When you've got an almost dusty, to crumbs, merge a little cold water (possibly add other slowly) and mix until you get a homogeneous dough. Wrap it in plastic wrap and let it rest in the refrigerator for at least an hour.
Grease and flour a cake Pan. Roll out the dough with a rolling pin on a floured surface and line the bottom and sides of the mold. Prick the dough with the prongs of a fork.
Preheat the oven at 170 degrees. In a large bowl, lightly beat the egg, then add the pumpkin puree, condensed milk, cinnamon, The cloves, Salt, the granulated sugar and flour, stirring with a spoon until mixture is smooth. If you cannot find Unsweetened condensed milk, You can use that zuccherato and then add more sugar to the dough by tasting the mixture when ready, will be fine too.
Pour the pumpkin cream into the Tin and bake in a hot oven for 40-50 minutes or until the surface of the cake will not compact (should not sway if you move the cake). Make the cake to cool completely and serve accompanied by whipped cream, sprinkle with a little’ cinnamon. Bon appétit!
THE PAIRING: In Piozzo, a small town in Piedmont, pumpkin fair once again. And Teo Musso, holder of Baladin, drawing on its American beer called pumpkin-ale wanted to celebrate this feast honoring your own country and producing a beer with this multipurpose vegetable. Us, to our recipe, We tried to match her beer, that is called “Pumpkin“. And the results are interesting. The pumpkin pie is in fact a massive cake, every bite makes busy tasting, the pastry is Pasty and the topping is equally dense. The result is a thick sweet, much material, that goes perfectly with this beer with good body, by scents of cinnamon, with sweet and very well balanced bitter.