The pumpkin pie is a delicious sweet and purely autumn cake suitable, in particular, to be prepared on the occasion of the holiday of Halloween with the pastry decorated at the surface of the cake shaped like a spider's web and arranged over two spiders, with the body made of pastry and almond legs. The intense yellow colour of pumpkin pie evokes the famous American pumpkins that are carved on the occasion of Halloween. This pumpkin pie has an intense flavour and very sweet, for its preparation is advisable to use a pumpkin pulp from the very compact, so that it releases the aqueous part in cooking.
The pumpkin pie is a dessert of North America, made usually in the fall and early winter, especially for Thanksgiving and Christmas . The pumpkin is a symbol of harvest time and is characteristic for Halloween. The cake is formed by a layer of cream to the pumpkin, color from orange to brown, out of a shell of puff pastry, usually without the upper crust. The cake is usually flavored with nutmeg, cinnamon, cloves and ginger , and is traditionally served with whipped cream. The pumpkin pie is often made with canned pumpkin or pumpkin stuffed with pre-packaged and already flavored.
Prep Time: 20 mins ♥ Cook Time: 50 mins ♥ Total Time: 1 hr 10 mins ♥ Yield: 5 servings
1 tbsp butter
4 tbsp oil
1 tsp ginger paste
1 cup wheat flour
1 cup sugar
1tsp baking powder
1 tsp cinnamon
1 tsp nutmeg
2 tbsp walnuts
1 tbsp cream
1 tsp vanilla essence
Salt to taste
In a bowl mix eggs and half of the sugar. Add the oil, flour, butter, cinnamon, vanilla extract, baking powder, pumpkin and the chopped walnuts and a pinch of salt then whisk together until the mixture is of sandy and powdery consistency, until you obtain a soft and compact dough. Now form a ball, wrap with plastic wrap and put it to rest in the refrigerator for at least half an hour.
Peel the pumpkin seeds and cut the pumpkin into cubes and cook for 20 minutes, with a pinch of salt and without adding water, over low heat. Or you may put it to cook in a preheated oven at 200 degrees C, covered with aluminium foil, for 45 minutes, or until softened.
When the pumpkin is cooked, shake it, transfer the squash in a bowl and mash well with a spoon or a fork, add the remaining sugar, fresh cream, nutmeg, and a little fresh grated ginger. Mix well, then transfer the cream in a saucepan and let it thicken on low heat for about 5-10 minutes, stirring frequently and put it aside to cool.
Remove the pastry from the refrigerator, transfer on floured surface and roll it out with the help of a rolling pin, to obtain a layer thickness of about 5 mm then roll it out into a mould of 20 cm, buttered and floured. Prick the bottom of the pastry with the tines of a fork then pour the cream of pumpkin.
Pour the cake into a baking pan with a diameter of 20 cm lined with baking paper.
Bake in preheated oven at 180 ° C ventilated for about 40 minutes. Do the toothpick test!
Let the cake cool before cutting into cubes.
The pumpkin pie will keep good for 2-3 days, under a bell jar or in a covered container with plastic wrap.