Pumpkin pie

Pumpkin pie is a perfect dessert for the cold season, bringing a touch of warmth and flavor to any meal. This simple and delicious recipe is ideal for those who want to impress with a refined yet accessible dish. I will guide you step by step in making a 20 cm x 20 cm pumpkin pie that will surely become a family and friends' favorite.

Preparation time: 30 minutes
Baking time: 45 minutes
Total time: 1 hour 15 minutes
Number of servings: 8

### Ingredients

For the crust:
- 500 g wheat flour
- 250 g cold butter, cut into cubes
- 4 egg yolks
- 200 g fine sugar
- Zest of one lemon or 1 teaspoon of vanilla extract

For the filling:
- 1 medium pumpkin (approximately 800 g grated pulp)
- Sugar to taste (depending on the sweetness of the pumpkin)
- 30 g butter
- 1 teaspoon cinnamon
- A pinch of nutmeg
- A pinch of cloves (optional, for a more intense flavor)

### Instructions

1. Preparing the crust:
In a large bowl, combine the flour with the cold butter cut into cubes. Use your fingertips to rub the butter into the flour until the mixture resembles sand. This technique is essential for achieving a flaky crust.

2. Adding wet ingredients:
Add the egg yolks, sugar, and lemon zest or vanilla extract. Knead the dough with your hands until it becomes elastic and smooth. If the dough is too crumbly, you can add a tablespoon of cold water, but be careful not to over-knead it. Once the dough is ready, shape it into a ball, wrap it in plastic wrap, and refrigerate for about 30 minutes.

3. Preparing the filling:
Peel the pumpkin and grate it finely. In a pan, melt the 30 g of butter over medium heat. Add the grated pumpkin and sauté for 10-15 minutes until it becomes soft. Add sugar to taste, cinnamon, nutmeg, and cloves, mixing well to combine the flavors. Allow the filling to cool completely.

4. Assembling the pie:
Preheat the oven to 180 degrees Celsius. Remove the dough from the refrigerator and, on a lightly floured surface, roll it out to about 5 mm thick. Place the sheet in the baking pan, ensuring to cover the edges as well. Trim the excess dough from the edges.

5. Adding the filling:
Pour the pumpkin filling into the crust. Spread it evenly, then decorate with a few strips of leftover dough if you desire a more artistic look.

6. Baking:
Bake the pie in the preheated oven for 40-45 minutes, or until the crust is golden and the filling is set.

7. Cooling and serving:
Once the pie is ready, let it cool in the pan for about 15 minutes, then transfer it to a wire rack to cool completely.

### Serving suggestions

This pumpkin pie is delicious served plain, but you can enhance it with a caramel sauce or a scoop of vanilla ice cream for a perfect contrast of temperatures and textures. You can also add toasted nuts or almonds on top for extra crunch.

### Possible variations

For a more exotic version, you can replace the cinnamon with pie spices or even grated ginger. Additionally, for a richer filling, add a few tablespoons of sour cream or cottage cheese to the pumpkin mixture.

This pumpkin pie recipe is not only a quick and simple dessert but also an excellent way to savor the flavors of autumn. Take advantage of pumpkin season and enjoy this delicacy with your loved ones!

 Ingredients: Ingredients for a 20 cm x 20 cm pie: For the dough: - 500 g flour - 250 g cold butter - 4 egg yolks - 200 g fine sugar - zest of one lemon or vanilla For the filling: - 1 medium pumpkin, approx. 800 g grated pulp - sugar to taste - a cube of butter - cinnamon, nutmeg, cloves