Pumpkin pie

Pumpkin Pie – a seasonal delight, perfect for bringing warmth and comfort on cool autumn days. This simple yet delicious recipe will transform pumpkin into a dessert loved by the whole family. Whether you serve it on a special occasion or simply to treat yourself after a long day, pumpkin pie is the perfect choice.

Total Time: 1 hour and 30 minutes
Preparation Time: 30 minutes
Baking Time: 1 hour
Servings: 8 servings

Ingredients:

For the dough (for the two layers):
- 7 tablespoons of milk
- 7 tablespoons of oil
- 6 tablespoons of sugar
- 1 egg
- 1 teaspoon of baking soda or 1 packet of ammonium for baking
- 1 teaspoon of vinegar
- 400 g of sifted flour (sifted twice)

For the pumpkin filling:
- 1.3 kg pumpkin (weight including skin)
- Sugar to taste
- Cinnamon to taste (optional, to preserve the color of the pumpkin)
- Vanilla and rum essences (optional)

Instructions:

1. Preparing the pumpkin filling:
Start by peeling the pumpkin and cutting it into cubes. You can use about 1.3 kg of pumpkin. Grate it with a large grater and place it in a pot. Add 60 g of butter and sugar, then place the pot over medium heat. Stir constantly until the pumpkin softens. This step is essential to achieve a creamy and flavorful filling. If desired, add cinnamon and the vanilla and rum essences for extra flavor.

2. Cooling the filling:
Once the pumpkin is cooked and the flavors have combined, remove the pot from the heat and let the filling cool slightly. This step will help achieve a better texture for the pie.

3. Preparing the dough:
In a saucepan, mix the milk, sugar, and oil. Heat the mixture until it boils, then let it cool. After it has cooled, add the egg (the yolk beaten with a pinch of salt).

4. Combining the dry ingredients:
In a large bowl, combine the flour, baking soda (or ammonium), and vinegar. Mix well. Gradually add the liquid mixture to the dry ingredients. Knead the dough until it becomes smooth and elastic. It is important not to over-knead, to avoid a tough dough.

5. Forming the layers:
Divide the dough into two equal parts. Roll out each part into a thin layer, using flour to prevent sticking. Make sure the layers are large enough to cover the bottom and sides of a baking tray.

6. Assembling the pie:
Preheat the oven to 180°C. Place the first layer of dough in the tray lined with parchment paper. Spread the pumpkin filling evenly over the layer, then cover with the second layer. You can make a few cuts on the top of the pie to allow steam to escape during baking.

7. Baking:
Place the pie in the preheated oven and bake for about 45-60 minutes, or until golden and crispy. You can check if it is baked by inserting a toothpick in the middle; if it comes out clean, the pie is ready.

8. Cooling and serving:
Once baked, let the pie cool in the tray for 15 minutes, then transfer it to a cooling rack. Serve the pumpkin pie warm or at room temperature, dusted with powdered sugar or alongside vanilla ice cream for a delicious contrast.

Variation suggestion: You can experiment with fillings by adding chopped nuts or raisins to the pumpkin filling for added texture and a more complex flavor.

This pumpkin pie recipe is not only easy to make but also a great way to use fresh seasonal pumpkin. Enjoy each slice and savor the flavors of autumn!

 Ingredients: For the dough, for the 2 sheets we need: 7 tablespoons of milk, 7 tablespoons of oil, 6 tablespoons of suitable sugar, 1 egg, 1 teaspoon of baking soda or 1 sachet of ammonium for baking, 1 teaspoon of vinegar, 400 g of sifted flour (sifted twice). For the pumpkin filling: As much pumpkin as you want (I used 1 kg and 300 g weighed with the skin), sugar to taste, cinnamon to taste (if you want to keep the pumpkin's color, do not add cinnamon, but the taste will not be as good). Grate the pumpkin using a large grater, then put it in a pot to sauté with 60 g of butter and sugar. Then add cinnamon, essence (vanilla, rum).