Pumpkin Pie

Pumpkin Pie - A Fall Delight

Pumpkin pie is a dessert that reminds us of the time when leaves change color and spices fill the air. This recipe is not only simple but also full of flavor, transforming a common ingredient, pumpkin, into a delicious masterpiece. I have adapted the recipe from Alex Cirtu, a true dessert specialist, and will turn it into an easy-to-follow step-by-step guide.

Preparation time: 20 minutes
Baking time: 50-60 minutes
Total time: 1 hour and 20 minutes
Servings: 8

Necessary ingredients:

For the crust:
- 300 g flour (preferably type 000 for a fine texture)
- 200 g cold butter (cut into cubes)
- 100 g sugar
- 2 egg yolks (fresh, preferably from free-range hens)
- 2 tablespoons cold water
- a pinch of salt

For the filling:
- 1 kg pumpkin (grated, ideally Hokkaido or butternut)
- 40 g butter
- 150 g sugar
- 3 eggs (at room temperature)
- 200 ml cooking cream (30% fat for optimal creaminess)
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg (freshly grated for an intense flavor)
- 1 tablespoon vanilla extract (I recommend using natural extract)
- 1 tablespoon grated orange zest
- a pinch of salt

Necessary utensils:
- Tart pan with removable bottom (24 cm)
- 2 large bowls
- Large skillet
- Grater
- Rolling pin
- Parchment paper
- Lentils or beans (for blind baking)

Preparing the crust:

1. Mixing the ingredients: In a large bowl, combine 300 g of flour with a pinch of salt. Add the cold butter cut into cubes and, using your fingers or a pastry mixer, knead until the mixture becomes crumbly, resembling wet sand.

2. Adding wet ingredients: Incorporate the 2 egg yolks and 100 g of sugar. Add the 2 tablespoons of cold water, mixing until you obtain a smooth dough. It is important not to overmix; a tender dough is achieved by minimizing handling.

3. Chilling the dough: Wrap the dough in plastic wrap and refrigerate for 30 minutes. This step is crucial for achieving a crispy crust.

4. Rolling out the dough: After the resting time, take the dough out of the fridge and let it soften a bit in your hands. Roll out the dough between two sheets of parchment paper, thus avoiding tearing. When the dough is slightly larger than the tart pan, remove the top sheet and sprinkle a bit of flour on the dough and the rolling pin.

5. Transferring to the pan: Roll the dough onto the rolling pin and transfer it to the buttered and floured tart pan. An effective trick is to use a pan with a removable bottom, which will make it easier to remove the pie after baking.

6. Blind baking: Prick the dough all over with a fork to prevent puffing. Cover it with a sheet of parchment paper and add beans or lentils to weigh it down. Bake in a preheated oven at 180 degrees Celsius for 5-8 minutes, until golden.

Preparing the filling:

1. Preparing the pumpkin: In a large skillet, melt 40 g of butter over medium heat. Add the grated pumpkin and 150 g of sugar, sautéing together until the pumpkin becomes soft and juicy. This is the ideal time to add the flavors: cinnamon, nutmeg, orange zest, and vanilla extract.

2. Thickening the filling: Once the pumpkin has softened, add the cooking cream, stirring continuously until the mixture thickens.

3. Blending the filling: Transfer the mixture to a blender and blend until it becomes a fine paste. Let it cool slightly before adding the 3 eggs. It is essential that the eggs are at room temperature for even incorporation.

4. Finalizing the filling: Mix well until the eggs are fully incorporated, obtaining a smooth and creamy mixture.

Assembling and baking the pie:

1. Filling the pie: Once the crust is baked and cooled, pour the pumpkin filling over it, leveling it evenly.

2. Final baking: Place the pie in the preheated oven at 170 degrees Celsius and bake for 35-45 minutes, or until the filling is set and slightly browned on top. A simple way to check is to insert a toothpick in the center; if it comes out clean, the pie is ready.

3. Cooling: Allow the pie to cool completely before slicing. This step is vital for allowing the flavors to settle and for achieving a perfect slice.

Serving and suggestions

Pumpkin pie is delicious served plain, but if you want to add a touch of refinement, you can accompany it with whipped cream or vanilla ice cream. The flavors of pumpkin and spices harmonize perfectly with a cup of ginger tea or a frothy cappuccino.

Nutritional benefits

Pumpkin is an excellent source of vitamins A and C, fiber, and antioxidants, making it not only tasty but also healthy. This dessert brings a note of comfort and warmth to chilly autumn days, offering you a portion of sweetness without compromising health.

Frequently asked questions

1. Can I use canned pumpkin?
- Yes, but make sure to choose 100% pure pumpkin with no additives.

2. How can I make the pie less sweet?
- You can reduce the amount of sugar in the filling or replace white sugar with a natural sweetener, such as honey or maple syrup.

3. What is the best way to store the pie?
- The pie stores well in the refrigerator, covered with plastic wrap, for 3-4 days. It can also be frozen for later use.

Possible variations

To add a personal twist, you can try replacing the pumpkin with apple puree or other autumn fruits, such as pears or plums. You can also experiment with different spices, like ginger or cardamom, to create a unique filling.

Conclusion

Pumpkin pie is a dessert that blends tradition with innovation, bringing a piece of autumn to your table. So, put on your cooking pants, take out the ingredients from the pantry, and enjoy the magic of cooking! The warmth with which this recipe is prepared will surely bring smiles to the faces of your loved ones. Bon appétit!