To prepare a delicious pumpkin pie, we start by making sure we have all the necessary ingredients at hand. We need a fresh egg, margarine, butter, sour cream, and flour, as well as a suitable pumpkin, sugar, oil, rum essence, and vanilla sugar. The cooking process will be a true pleasure, and the final result will be a fragrant pie, perfect for any occasion.
In a large bowl, start by adding the egg, diced margarine and butter, sour cream, and flour, adjusting the amount of flour so that you get a dough that is easy to knead. Carefully mix the ingredients until the composition becomes homogeneous and no longer sticks to your hands. Once you have obtained a fine dough, wrap it in cling film and place it in the refrigerator for about 20 minutes. This step is essential as it will help the dough become firmer and easier to handle.
Meanwhile, we take care of the pumpkin filling. In a pot, add the oil, peeled and diced pumpkin, and sugar. Let the mixture cook over medium heat, stirring occasionally, until the pumpkin becomes soft and the juice starts to reduce, concentrating the flavors. When it is almost ready, add the rum essence and vanilla sugar, mixing well. It is important to let the filling cool before using it, to prevent the dough from melting.
After the dough has cooled, take it out of the refrigerator and divide it into two equal parts. From each piece, roll out a thin sheet, being careful not to make it too thin, so that it can hold the filling. Grease a baking dish with butter and place the first sheet of dough in the dish, then sprinkle the semolina evenly, which will help absorb the moisture from the filling. Pour the pumpkin filling over the semolina and smooth it out with a spatula.
Then, place the second sheet of dough over the pumpkin, and to allow steam to escape during baking, use a fork to poke the surface. Preheat the oven to medium temperature and place the pie inside for about 40 minutes, or until it becomes golden and crispy.
After removing the pie from the oven, brush it with warm honey to add a touch of sweetness and give it an appetizing shine. Let the pie cool completely before slicing and serving. This pumpkin pie will surely be a treat for everyone who tastes it!
In a large bowl, start by adding the egg, diced margarine and butter, sour cream, and flour, adjusting the amount of flour so that you get a dough that is easy to knead. Carefully mix the ingredients until the composition becomes homogeneous and no longer sticks to your hands. Once you have obtained a fine dough, wrap it in cling film and place it in the refrigerator for about 20 minutes. This step is essential as it will help the dough become firmer and easier to handle.
Meanwhile, we take care of the pumpkin filling. In a pot, add the oil, peeled and diced pumpkin, and sugar. Let the mixture cook over medium heat, stirring occasionally, until the pumpkin becomes soft and the juice starts to reduce, concentrating the flavors. When it is almost ready, add the rum essence and vanilla sugar, mixing well. It is important to let the filling cool before using it, to prevent the dough from melting.
After the dough has cooled, take it out of the refrigerator and divide it into two equal parts. From each piece, roll out a thin sheet, being careful not to make it too thin, so that it can hold the filling. Grease a baking dish with butter and place the first sheet of dough in the dish, then sprinkle the semolina evenly, which will help absorb the moisture from the filling. Pour the pumpkin filling over the semolina and smooth it out with a spatula.
Then, place the second sheet of dough over the pumpkin, and to allow steam to escape during baking, use a fork to poke the surface. Preheat the oven to medium temperature and place the pie inside for about 40 minutes, or until it becomes golden and crispy.
After removing the pie from the oven, brush it with warm honey to add a touch of sweetness and give it an appetizing shine. Let the pie cool completely before slicing and serving. This pumpkin pie will surely be a treat for everyone who tastes it!
Ingredients
1 kg grated pumpkin (I had it frozen) 1 egg 100 g butter 75 g margarine 150 g sour cream flour as needed sugar to taste for pumpkin oil (a little for sautéing the pumpkin) 2 tablespoons semolina if needed (the semolina is added only if the pumpkin is juicier, to absorb the juice) a rum essence vanilla sugar honey to taste (for greasing the surface of the pie)