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. And if you love sweets, Here you will find all my SWEET RECIPES WITH PUMPKIN, gluttonous and very lively.
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
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 rebbies 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 the sweetened one and then add any more sugar to the dough by tasting the mixture once 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). Let the cake cool completely and serve it accompanied by whipped cream sprinkled with a little cinnamon. 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, with sweetish elements and very well balanced with bitterness.