Delicious pumpkin pie is a simple yet extraordinarily tasty recipe, perfect for any occasion. This pie can be customized with various fillings, from seasonal fruits to chocolate or cheese, but today we focus on the rich flavors of pumpkin. We start by preparing the dough, an essential element that will form the base of this dessert.
In a large bowl, we carefully sift the flour together with the baking powder, ensuring that there are no lumps. This step is crucial as it helps aerate the flour, making the dough fluffier. We add the egg, sugar, and cubed butter. It is important for the butter to be at room temperature for better incorporation. We begin to knead the ingredients, adding water gradually. The amount of water may vary depending on the humidity of the flour, so it is good to guide ourselves by the desired consistency. The dough should be elastic and easy to shape. Once we achieve the right texture, we wrap the dough in plastic wrap and let it chill in the refrigerator for about an hour. This step will help the dough firm up, making it easier to handle.
Meanwhile, we take care of the pumpkin filling. If we used frozen pumpkin, it is good to thaw it and drain the excess water. We can mix the pumpkin with sugar, cinnamon, and a pinch of salt to intensify its flavors. After the dough has cooled, we take 2/3 of it and roll it out on a plastic wrap, ensuring it has an even thickness. Carefully, we turn the dough into the greased pie dish, pressing gently to fit the shape. We trim the excess dough from the edges for a neat appearance. We fill the crust with the pumpkin mixture and smooth the surface to make it even.
We roll out the remaining dough on a sheet and cut it into strips using a roller. These strips will form a lattice over the filling, providing a crunchy texture and an attractive look. We carefully place the strips, creating a lattice pattern. We preheat the oven to medium temperature and, when ready, we insert the pie. We bake the pie for about 30-35 minutes, until the crust turns golden and the filling is well cooked.
After baking, we let the pie cool in the dish for a few minutes before removing it. We use a spatula to gently detach it from the edges, then we can slice it. This pumpkin pie is perfect served warm or cold, perhaps even with a scoop of vanilla ice cream. Enjoy!
In a large bowl, we carefully sift the flour together with the baking powder, ensuring that there are no lumps. This step is crucial as it helps aerate the flour, making the dough fluffier. We add the egg, sugar, and cubed butter. It is important for the butter to be at room temperature for better incorporation. We begin to knead the ingredients, adding water gradually. The amount of water may vary depending on the humidity of the flour, so it is good to guide ourselves by the desired consistency. The dough should be elastic and easy to shape. Once we achieve the right texture, we wrap the dough in plastic wrap and let it chill in the refrigerator for about an hour. This step will help the dough firm up, making it easier to handle.
Meanwhile, we take care of the pumpkin filling. If we used frozen pumpkin, it is good to thaw it and drain the excess water. We can mix the pumpkin with sugar, cinnamon, and a pinch of salt to intensify its flavors. After the dough has cooled, we take 2/3 of it and roll it out on a plastic wrap, ensuring it has an even thickness. Carefully, we turn the dough into the greased pie dish, pressing gently to fit the shape. We trim the excess dough from the edges for a neat appearance. We fill the crust with the pumpkin mixture and smooth the surface to make it even.
We roll out the remaining dough on a sheet and cut it into strips using a roller. These strips will form a lattice over the filling, providing a crunchy texture and an attractive look. We carefully place the strips, creating a lattice pattern. We preheat the oven to medium temperature and, when ready, we insert the pie. We bake the pie for about 30-35 minutes, until the crust turns golden and the filling is well cooked.
After baking, we let the pie cool in the dish for a few minutes before removing it. We use a spatula to gently detach it from the edges, then we can slice it. This pumpkin pie is perfect served warm or cold, perhaps even with a scoop of vanilla ice cream. Enjoy!
Ingredients
Dough: 350 g flour 100 g soft butter 1 egg 50 g powdered sugar 6 tablespoons water 1 teaspoon baking powder a pinch of salt Filling: 500 g pumpkin (warmed and sweetened)