Pumpkin pies

Pumpkin pies are a true delight that turn any meal into a feast of flavor. These mini pies are not only a joy for the taste buds but also a sweet memory of childhood for many of us. Pumpkin, a versatile and nutrient-rich ingredient, brings a touch of warmth and comfort in every bite, while the combination with cinnamon and cloves makes the aroma irresistible. These pies are perfect for serving at a gathering with friends, at a Halloween party, or simply to add a sweet touch to your day.

Total preparation time: 2 hours
Preparation time: 30 minutes
Baking time: 40 minutes
Number of servings: 24 mini pies

Ingredients:

For the pumpkin filling:
- 500 g grated pumpkin (about 800 g unpeeled)
- 1 teaspoon ground cinnamon
- 4 ground cloves
- 2 tablespoons oil
- 50 g sugar

For the dough:
- 200 g butter (65% fat), at room temperature
- 200 g sugar
- 400 g flour
- 1 teaspoon vanilla extract
- 2 eggs
- A pinch of salt
- 1 egg for glazing

Preparation:

1. Preparing the dough: Start by mixing the sugar with the cubed butter in a mixing bowl at low speed. Continue mixing until the sugar is completely dissolved and the mixture becomes creamy. It is essential that the butter is at room temperature for proper incorporation.

2. Adding the eggs: Begin adding the eggs one at a time, ensuring that each egg is well incorporated before adding the next. This will give the dough a fine and smooth texture.

3. Including the dry ingredients: Once the eggs are fully integrated, add the salt, vanilla extract, and flour, one tablespoon at a time. Mix with a spatula or at low speed until the flour is completely incorporated. It is important not to overmix to avoid developing gluten, which would make the dough denser.

4. Resting the dough: Cover the bowl with plastic wrap and let the dough rest in the refrigerator for about 1 hour. This will help firm up the butter, making the dough easier to handle.

5. Preparing the pumpkin filling: In a non-stick skillet, heat the 2 tablespoons of oil and add the grated pumpkin, sugar, and ground cloves. Cook over medium heat, stirring constantly, until the sugar melts and the mixture becomes a slightly homogeneous paste. This will be the flavorful base for your pies.

6. Forming the balls: After the dough has rested, divide it into 24 smaller balls (about the size of a quail egg) and 24 larger balls. You can use mini tart or mini cupcake molds, depending on your preferences.

7. Preparing the molds: Grease the molds with oil, and if necessary, dust them with flour to prevent sticking. Place the larger balls in each mold and shape them so that they are not too thick, as they will rise while baking.

8. Filling with pumpkin: Add 2 teaspoons of the pumpkin mixture into each mold, and sprinkle with ground cinnamon on top. If you prefer a darker shade, you can add a heaping teaspoon of cinnamon to the pumpkin paste.

9. Sealing and decorating: Form the lids for your pies from the smaller balls, greasing your palms with oil to facilitate handling. Press the edges of the pie with a fork to seal them well.

10. Baking the pies: Preheat the oven to 175 degrees Celsius. Place the tray with the pies in the oven and let them brown for 30 minutes. After this time, brush them with beaten egg and bake for another 10 minutes until golden.

11. Cooling and serving: Once the pies are baked, remove them from the oven and let them rest in the molds for 10-15 minutes. Then, carefully remove them from the molds and let them cool on a rack.

Serving suggestions: These delicious pies are excellent served warm alongside a scoop of vanilla ice cream or a cup of aromatic tea. You can also add a dollop of whipped cream on top for a decadent touch.

Tips and variations: If you want to add a personal touch, you can experiment with other spices, such as nutmeg or ginger. You can also replace sugar with a natural alternative, such as honey or maple syrup, but be mindful of the quantity, as these are sweeter.

Nutritional information: One serving of pumpkin pie offers a rich nutritional intake, thanks to the pumpkin packed with vitamins A and C, antioxidants, and fiber. The calories may vary depending on the ingredients used, but on average, one pie contains about 150-200 calories.

Frequently asked questions:
1. Can I use canned pumpkin? Yes, but make sure it is 100% pumpkin without additives.
2. How can I store the pies? They store well in the refrigerator in an airtight container for up to 5 days. You can reheat them in the oven to restore their crispy texture.
3. Can I freeze the pies? Yes, you can freeze the unbaked pies. Make sure to divide them into portions and wrap them well before freezing.

These pumpkin pies are more than just a dessert; they are a culinary experience that brings joy and warmth to every day. Don't hesitate to try them and share this recipe with your loved ones! Enjoy your baking!