Pumpkin pie
Pumpkin pie is the ideal dessert to bring a touch of warmth and comfort on chilly autumn days. Its rich aroma, combined with hints of rum, cinnamon, and nuts, will delight your senses and transform any meal into a celebration. This pumpkin pie recipe is simple yet spectacular, perfect for any occasion.
Preparation time: 30 minutes
Baking time: 25-30 minutes
Total: 1 hour
Number of servings: 8
Ingredients:
*Crust:*
- 125 g butter (at room temperature for easier incorporation)
- 100 g powdered sugar (preferably fine for a smooth texture)
- A pinch of salt
- 2 egg yolks
- 2 tablespoons milk (can be replaced with plant-based milk for a vegan option)
- 250 g flour
*Filling:*
- 3 cups grated pumpkin (about 500 g of fresh pumpkin)
- 3-4 tablespoons sugar (adjust according to the sweetness of the pumpkin)
- 1 tablespoon butter
- 4-5 tablespoons ground nuts or almonds (add more for extra crunch)
- 1 packet of vanilla sugar
- 1 teaspoon rum essence
- 1 teaspoon cinnamon (or more for those who love intense flavors)
- A few raisins (optional, for added sweetness)
- 1 tablespoon breadcrumbs (to absorb moisture)
- 2 egg whites (beaten until stiff)
- Almonds for decoration (flakes or whole)
Instructions:
1. Preparing the crust: In a large bowl, mix the butter with powdered sugar and a pinch of salt using your fingers or a mixer until you get a fluffy cream. Add the egg yolks and mix well. Gradually incorporate the flour, mixing with your fingertips until the mixture resembles larger crumbs. It’s important not to over-knead the dough; it should remain fluffy.
2. Chilling the dough: Add the milk and mix gently until homogeneous. Wrap the dough in plastic wrap and refrigerate for about 30 minutes.
3. Preparing the filling: In a pan, melt 1 tablespoon of butter over medium heat. Add the grated pumpkin, sugar, cinnamon, and vanilla sugar. Cook the mixture for 5-7 minutes until the pumpkin softens. Finally, add the breadcrumbs, rum essence, nuts or almonds, and raisins. Let the mixture cool.
4. Beating the egg whites: In a clean bowl, beat the egg whites until stiff peaks form. Gently fold them into the pumpkin mixture, being careful not to deflate them.
5. Assembling the pie: Preheat the oven to 170 degrees Celsius. In a greased and breadcrumb-lined baking dish, spread the chilled dough, ensuring to cover the edges of the pan. Bake the crust for 3-4 minutes, then remove it from the oven.
6. Adding the filling: Pour the pumpkin mixture into the dish and sprinkle almond flakes on top. Return the pie to the oven for 10-15 minutes until the filling is firm and lightly browned.
7. Serving: The pumpkin pie can be served warm or cold. You can accompany it with vanilla sauce or whipped cream, but it is just as delicious on its own.
Personal suggestion: You can add a little nutmeg to the filling for an extra depth of flavor or replace the nuts with hazelnuts for a different texture. This quick and simple dessert will surely become a favorite this autumn season!
Enjoy every bite of this aromatic pumpkin pie, perfect for sharing with loved ones!
Ingredients: Base: 125 g butter, 100 g powdered sugar, a pinch of salt, 2 egg yolks, 2 tablespoons of milk, 250 g flour. Filling: 3 cups grated pumpkin, 3-4 tablespoons sugar, 1 tablespoon butter, 4-5 tablespoons ground walnuts or almonds, 1 vanilla sugar, rum essence, cinnamon, a few raisins, 1 tablespoon breadcrumbs, 2 egg whites, almonds for decoration.
