Pumpkin pie from scratch

Pumpkin pie from scratch

Pumpkin pie from scratch is the most popular autumn dessert. Traditionally, it is prepared for Halloween or Christmas. Everyone will be captivated by the combination of crispy shortbread dough and a delicate, fragrant, bright filling both in color and taste.
5 from 1 vote
Prep Time 20 minutes
Cook Time 40 minutes
Baking time 30 minutes
Total Time 1 hour 30 minutes
Course Bakery
Cuisine American
Servings 8 people
Calories 286 kcal

Equipment

  • 1 food processor optional chopper, mixer
  • 1 mix bowl
  • 1 baking mold
  • 1 tablespoon
  • 1 glass
  • 1 teaspoon

Ingredients
  

Dough

  • 200 g flour
  • 100 g butter
  • 50 ml water ice
  • 1 tbsp sugar
  • 1 pinch salt

Filling

  • 2 pcs egg
  • 300 g pumpkin
  • 300 g sour cream
  • 1 tbsp corn starch
  • 2 tbsp sugar
  • ½ tsp cinnamon

Instructions
 

  • Prepare everything you need.
    Ingredients for pumpkin pie

Dough

  • Put flour, cold butter, salt and sugar in the bowl of the chopper.
    200 g flour, 100 g butter, 1 tbsp sugar, 1 pinch salt
    Flour, butter, salt, sugar
  • Scroll to form a fine crumb. Pour in ice water.
    50 ml water
    Ice water
  • Knead a soft, non-sticky dough. Wrap it in cellophane and put it in the cold for half an hour.
    Dough for american pumpkin pie

Filling

  • Peel the pumpkin, cut into pieces and cook until soft. Put it in a bowl and let it cool down a little.
    300 g pumpkin
    Pumpkin
  • Add sour cream, sugar, starch.
    300 g sour cream, 1 tbsp corn starch, 2 tbsp sugar
    Sour cream, sugar, starch
  • Add eggs and ground cinnamon.
    ½ tsp cinnamon, 2 pcs egg
    Eggs, ground cinnamon
  • Beat with an immersion blender until smooth cream.
    Filling for pumpkin pie
  • Roll out the cooled dough to a thickness of 2-3 mm. Put it in a mold, pressing it to the bottom and sides, cut off the excess. The diameter of the mold is 20 cm.
    Dough in the baking mold
  • Pour out the pumpkin filling.
    Dough and filling before baking
  • Bake in the oven at 160℃ for 30 minutes, and then leave the dessert inside until the oven cools completely. In hot form, the American pumpkin pie will not be able to be cut neatly, and in the process of cooling it will compact and keep its shape well.
    Pumpkin pie from scratch

Nutrition

Calories: 286kcalCarbohydrates: 29gProtein: 4gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.4gCholesterol: 50mgSodium: 99mgPotassium: 205mgFiber: 1gSugar: 7gVitamin A: 3740IUVitamin C: 4mgCalcium: 54mgIron: 2mg

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