Pumpkin Pie
In a blender, start by adding the flour, baking soda, baking powder, and salt. Pulse for a few seconds to mix the dry ingredients, ensuring they are well combined. This is an important step, as uniformity in the flour mixture will contribute to a better texture of the dough. Then add the cold butter, cut into cubes. Pulse again for a few seconds until the butter is incorporated, and the mixture starts to have a sandy texture. This is when the dough begins to take shape. Carefully pour in the cold water and mix for only 6-8 seconds, just enough to gather the dough into a homogeneous mass. Avoid overmixing to prevent developing gluten, which would make the dough less flaky.
Transfer the dough to a clean work surface and gather it with your hands, pressing lightly to combine. Shape it into a flat disc, being careful not to add extra flour, as this can affect the final texture. Wrap the dough in plastic wrap and refrigerate for 30 minutes to chill and firm up, which will make it easier to roll out later.
Meanwhile, finely grind the star anise, cloves, allspice, and cinnamon stick. These spices will add a deep flavor to the filling. Preheat the oven to 220 degrees Celsius (gas 7). In a bowl, use a whisk to mix the pumpkin, egg, and egg yolks until the mixture becomes homogeneous. Add the condensed milk, ground spices, salt, and thoroughly incorporate all the ingredients.
Sprinkle a little flour on the work surface and roll out the dough to the size of a round baking pan, ensuring the edges are slightly higher. Place the dough in the pan, making sure it sits evenly. Pour the pumpkin filling into the pan, then fold the edges of the dough over the filling and brush them with a little beaten egg for a shiny appearance. Bake the pie for 15 minutes at a high temperature, then reduce the temperature to 180 degrees Celsius (gas 4) and continue baking for 25 minutes.
The pie is ready when, when touched, the center moves slightly but the edges are firm. You can check if it is baked by inserting a knife 4-5 cm from the edge; if it comes out clean, the pie is perfectly baked. Allow the pie to cool to room temperature, then keep it covered in the refrigerator to maintain its freshness.
If you do not have the whole spices for the filling, a quick alternative would be to use a teaspoon of ground cinnamon, a pinch of cloves, allspice, fennel seeds, and 1/4 teaspoon of ground nutmeg. These will provide a similar taste and turn the pie into an unforgettable dessert.
Ingredients: For the dough: 170 g white wheat flour, 1/8 teaspoon baking soda, 1/8 teaspoon baking powder, 1/2 teaspoon salt, 115 g very cold butter (80-82%) cut into pieces, 60 ml cold water. For the filling: 430 g pumpkin puree, 3 organic egg yolks, 1 organic egg, 400 ml sweetened condensed milk, 1/4 teaspoon freshly grated nutmeg, 1 thin cinnamon stick, 1 star anise, 2 cloves, 1 allspice berry, 1/2 teaspoon sea salt or fine pink salt.
