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Pumpkin pie (pumpkin pie)

by Ada Parisi
12772 views 5 min read
Torta di zucca (pumpkin pie)

Pumpkin pie or the classic American pumpkin pie: creamy and delicious, a real calorie bomb. 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 (okay the delica, Mantua, Hokkaido or Butternut squash) 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. Remember that the pumpkin, or rather pumpkins, given the many existing varieties, are perfect for both sweet preparations, both salty. I refer you to my article on PUMPKIN IN THE KITCHEN, to learn all about the main types of pumpkin and how to use them in the kitchen. And of course have a look at all my RECIPES WITH PUMPKIN.

Among my favorites, the PUMPKIN SWEET & SOUR (that are in VIDEO RECIPE), the PARMIGIANA PUMPKIN, PUMPKIN LASAGNA. the SICILIAN PUMPKIN CAPONATA. E se amate i dolci, Here you will find all my SWEET RECIPES WITH PUMPKIN, gluttonous and very lively.

Torta di zucca (pumpkin pie)

AMERICAN PUMPKIN PIE (PUMPKIN PIE)

Portions: 6 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 1 voted )

Ingredients

DOSES FOR PIE OF 24 CM IN DIAMETER:
FOR PIE PASTA:
260 grams of flour 00
110 grams butter
1/2 teaspoon fine salt
3 teaspoons of caster sugar
cold water, to taste
butter and flour for the baking mould, to taste
FOR THE STUFFING:
420 grams of pumpkin puree (obtained by cooking the pumpkin an hour, 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, to taste

Procedure

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. Avvolgerlo nella pellicola per alimenti e farlo riposare nel frigorifero per almeno un'ora.

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. Bucherellare l'impasto con i rebbi di una forchetta.

Preheat the oven at 170 degrees. In una ciotola capiente sbattere leggermente l'uovo, 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, potete usare quello zuccherato e poi aggiungere eventualmente altro zucchero all'impasto assaggiando il composto una volta pronto, 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). Fare raffreddare completamente il dolce e servirlo accompagnato da panna montata spolverizzata con un po' di cannella. Bon appétit!

MATCHING: 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, con elementi dolciastri e molto bene equilibrati all'amaro.

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4 comments

Vera October 26, 2014 - 02:09

But you know it has always intrigued me too??!! At this point I copy and try definitely. Thanks.
A hug
Vera

Reply
Sicilians creative in the kitchen October 26, 2014 - 10:21

True because of you, As always. I was a little uncertain about flavor and texture, but once you try convinced me! I embrace you! ADA

Reply
Valentina October 24, 2014 - 21:25

ADA, This cake is gorgeous, perfect… you made me want to prepare it! Salvo la ricetta e mi metto alla ricerca della zucca giusta ;) A great big hug <3

Reply
Sicilians creative in the kitchen October 25, 2014 - 23:26

Hello Vale, coming from you is a complimentone. Thank you very much and expect to see your, that certainly will be fabulous, In addition to delicious. I embrace you strong, ADA

Reply

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