Pumpkin pie

Pumpkin Pie: A Simple and Flavorful Delight

Preparation time: 20 minutes
Baking time: 35-40 minutes
Total time: 1 hour
Number of servings: 12

Pumpkin pie is a dessert that evokes pleasant memories and a warm autumn atmosphere, perfect for enjoying alongside loved ones. This simple yet flavorful recipe combines the natural sweetness of pumpkin with inviting cinnamon aromas, offering a unique taste and a soft texture, ideal for savoring at any time of the day. Let's discover together how to prepare this delicacy!

Ingredients

For the dough:
- 2 eggs
- 8 tablespoons of sugar
- 1 packet of vanilla sugar
- 1 pinch of salt
- 8 tablespoons of oil
- 1 teaspoon of baking soda extinguished with a little lemon juice
- Flour (approximately 600 g, depending on the type of flour used)

For the filling:
- 1 kg pumpkin (preferably sweet and juicy)
- 200 g sugar
- 2 teaspoons ground cinnamon
- 1 tablespoon breadcrumbs or semolina

Preparation

Step 1: Preparing the pumpkin filling
We start by peeling the pumpkin, then grating it or cutting it into small cubes, depending on preference. In a non-stick pot, we add the grated pumpkin, sugar, and cinnamon. We cook the mixture over medium heat, stirring constantly, until the pumpkin softens and its liquid evaporates (about 10-15 minutes). We let the filling cool before using it.

Step 2: Preparing the dough
In a large bowl, using a wooden spoon, we beat the whole eggs with sugar, salt, and vanilla sugar until the mixture becomes white and fluffy (about 10 minutes). We gradually add the oil, one tablespoon at a time, continuing to mix well.

Once the mixture is homogeneous, we add the baking soda extinguished with a few drops of lemon juice. Now, we start incorporating the sifted flour gradually until the dough becomes elastic and no longer sticks to our hands. It is essential not to add all the flour at once; each type of flour absorbs liquids differently, so it's good to adjust the amount according to the desired consistency.

Step 3: Assembling the pie
We grease a medium-sized baking tray with oil and flour. We divide the dough into two equal portions. On a floured work surface, we roll out the first sheet of dough, which we roll onto a rolling pin and place in the tray.

We evenly distribute the cooled pumpkin filling over the dough. We sprinkle breadcrumbs or semolina on top of the filling, which will help absorb excess moisture. Then, we roll out the second sheet of dough, which we place on top and prick with a fork to allow steam to escape during baking.

Step 4: Baking
We preheat the oven to 180°C. We place the tray in the preheated oven and bake the pie for 35-40 minutes, or until the surface becomes golden and beautifully browned.

Step 5: Cooling and serving
Once the pie is ready, we take it out of the oven and let it cool covered with a clean towel. This will help retain moisture and make the pie fluffier.

When completely cooled, we can cut it into servings and, if desired, dust it with sugar for a more attractive appearance. This pumpkin pie is delicious both warm and cold and can be served with a dollop of sour cream or vanilla ice cream for an extra flavor boost.

Useful Tips and Tricks

- Types of pumpkin: Choose a sweet pumpkin, such as sugar pumpkin or butternut squash, to achieve a flavorful filling.
- Customizing the filling: You can add chopped nuts, raisins, or even a bit of ginger for an extra warm note.
- Egg-free version: For a vegan version, you can replace the eggs with a mixture of 2 tablespoons of ground flaxseed with 6 tablespoons of water. This substitute provides a similar texture.
- Serving: This pie pairs perfectly with a warm apple tea or a cinnamon-flavored latte, making it an ideal dessert for chilly autumn evenings.

Nutritional Information

This pumpkin pie is a good source of vitamins, especially vitamins A and C, due to the pumpkin content, which is rich in antioxidants. When consumed in moderation, this delicacy can be part of a balanced diet. One serving (approximately 1/12 of the pie) contains about 250 calories, depending on the ingredients used.

Frequently Asked Questions

1. Can I use canned pumpkin?
Yes, canned pumpkin can be used to save time. Make sure it is natural and contains no additives.

2. How can I store the pie?
The pie keeps well at room temperature for 2-3 days, or in the refrigerator for 5-7 days. It can be frozen for longer storage.

3. What other fillings can I use?
Besides pumpkin, you can experiment with apples, pears, or even sweet cheese, adjusting the amounts of sugar and spices according to the chosen filling.

Pumpkin pie is more than just a dessert; it is a piece of tradition, a symbol of the season, and a way to bring a touch of warmth to the hearts of loved ones. I invite you to prepare it and enjoy its inviting flavors!

 Ingredients: Dough: 2 eggs, 8 tablespoons of sugar, 1 vanilla sugar (1 packet), 1 pinch of salt, 8 tablespoons of oil, 1 teaspoon of baking soda mixed with a little lemon juice, flour as needed (approximately 600 g, depending on the flour). Filling: 1 kg pumpkin, 200 g sugar, 2 teaspoons ground cinnamon, 1 tablespoon breadcrumbs/semolina.

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