Tender Pumpkin and Walnut Pie
Preparation time: 30 minutes
Baking time: 40 minutes
Total time: 1 hour and 10 minutes
Number of servings: 10-12
Discover the magic of a fragrant pie filled with pumpkin and walnut, which combines the delicacy of the tender crust with the natural sweetness of pumpkin. This recipe will not only delight your taste buds but will also transport you to a world of culinary traditions, where each ingredient has its own story.
History of Pumpkin Pie
Pumpkin pies have been made throughout history, becoming a symbol of autumn and harvest. Pumpkin, rich in nutrients, has been used over time as a main ingredient in desserts, appreciated not only for its flavor but also for its nutritional benefits. This pie is perfect for festive occasions but can also be enjoyed on ordinary days, bringing a touch of joy in every bite.
Ingredients
For the PIE CRUST:
Part 1:
- 200 ml oil
- 150 ml water
- 1 teaspoon vinegar
- Flour as needed (approximately 700 g)
- A pinch of salt
Part 2:
- 75 ml oil
- 100 g flour
For the PUMPKIN FILLING:
- 1.5-2 kg pumpkin flesh
- 150-200 g walnut meat (to taste)
- 150 g sugar (or to taste)
- 80 g butter
- 2 tablespoons semolina
- 1 heaping tablespoon cinnamon (or other preferred flavors)
- Optional: 1 egg for brushing on top
Step by step: Preparing the pie
1. Preparing the walnut meat
Start by preheating the oven to 180°C. Place the walnut meat in a baking tray and roast for about 10 minutes, or until lightly toasted and aromatic. This step is essential as roasting the nuts intensifies the flavor and adds a delicious taste to the pie. Once cooled, crush the walnuts lightly with a rolling pin or your preferred method.
2. Preparing the pie crust
Part 1: In a saucepan, combine the oil, water, vinegar, and salt. Bring the mixture to a boil, then turn off the heat and let it cool.
Part 2: In another saucepan, prepare a roux with 75 ml of oil and 100 g of flour, cooking the mixture over low heat, stirring continuously until it thickens. This step will give the crust a tender and delicious texture. Let the roux cool.
3. Forming the dough
Once the liquid mixture has reached a warm temperature, gradually add the flour, mixing by hand until you obtain an elastic and non-sticky dough. Knead it for about 5 minutes on a floured surface. If necessary, add a little extra flour.
4. Rolling out the dough
Divide the dough into two equal parts. Roll each piece on a floured surface to obtain thin sheets of about 0.3 cm. Use a rolling pin to transfer the sheets to the baking tray.
5. Preparing the pumpkin filling
Peel the pumpkin and grate it on a coarse grater. In a non-stick pan, melt the butter and add the grated pumpkin. Sauté over medium heat until the juice evaporates, stirring occasionally to prevent sticking. Add the sugar and cinnamon (or preferred flavors) and mix well. The pumpkin should not caramelize, but rather become soft and fragrant. If the pumpkin is too watery, you can add 1-2 tablespoons of semolina to absorb the excess moisture.
6. Assembling the pie
Line the baking tray with parchment paper or grease it with a little oil/butter and sprinkle flour evenly. Place the first sheet of dough in the tray, pricking it in several places with a fork. Sprinkle a tablespoon of semolina, add half of the roasted walnut meat and the pumpkin filling, spreading it evenly. Then add the remaining walnut meat and place the second sheet of dough on top, pricking it again.
7. Baking the pie
Preheat the oven to 180°C and bake the pie for about 40 minutes, or until golden. If you want a more attractive appearance, brush it with beaten egg 10 minutes before removing it from the oven.
8. Finishing touches
Once the pie is baked, let it cool completely. Sprinkle powdered sugar on top and cut it to your preference.
Serving suggestions
This pie pairs perfectly with a cup of fragrant tea or coffee. You can also add a spoonful of sour cream or vanilla ice cream for a delightful contrast of textures and flavors.
Frequently asked questions
- Can I replace the pumpkin with another ingredient?
Yes, you can experiment with other types of purees, such as apple or plum, to create delicious variations.
- How can I store the pie?
The pie can be stored in the refrigerator for 3-4 days, but I recommend serving it fresh to enjoy its tender texture.
Nutritional benefits
Pumpkin is an excellent source of vitamins such as A, C, and E, and contains antioxidants that help strengthen the immune system. Walnuts add healthy fats and protein, making this pie not only delicious but also nutritious.
Combine tradition with innovation and treat your family and friends to this pumpkin and walnut pie! Enjoy!
Preparation time: 30 minutes
Baking time: 40 minutes
Total time: 1 hour and 10 minutes
Number of servings: 10-12
Discover the magic of a fragrant pie filled with pumpkin and walnut, which combines the delicacy of the tender crust with the natural sweetness of pumpkin. This recipe will not only delight your taste buds but will also transport you to a world of culinary traditions, where each ingredient has its own story.
History of Pumpkin Pie
Pumpkin pies have been made throughout history, becoming a symbol of autumn and harvest. Pumpkin, rich in nutrients, has been used over time as a main ingredient in desserts, appreciated not only for its flavor but also for its nutritional benefits. This pie is perfect for festive occasions but can also be enjoyed on ordinary days, bringing a touch of joy in every bite.
Ingredients
For the PIE CRUST:
Part 1:
- 200 ml oil
- 150 ml water
- 1 teaspoon vinegar
- Flour as needed (approximately 700 g)
- A pinch of salt
Part 2:
- 75 ml oil
- 100 g flour
For the PUMPKIN FILLING:
- 1.5-2 kg pumpkin flesh
- 150-200 g walnut meat (to taste)
- 150 g sugar (or to taste)
- 80 g butter
- 2 tablespoons semolina
- 1 heaping tablespoon cinnamon (or other preferred flavors)
- Optional: 1 egg for brushing on top
Step by step: Preparing the pie
1. Preparing the walnut meat
Start by preheating the oven to 180°C. Place the walnut meat in a baking tray and roast for about 10 minutes, or until lightly toasted and aromatic. This step is essential as roasting the nuts intensifies the flavor and adds a delicious taste to the pie. Once cooled, crush the walnuts lightly with a rolling pin or your preferred method.
2. Preparing the pie crust
Part 1: In a saucepan, combine the oil, water, vinegar, and salt. Bring the mixture to a boil, then turn off the heat and let it cool.
Part 2: In another saucepan, prepare a roux with 75 ml of oil and 100 g of flour, cooking the mixture over low heat, stirring continuously until it thickens. This step will give the crust a tender and delicious texture. Let the roux cool.
3. Forming the dough
Once the liquid mixture has reached a warm temperature, gradually add the flour, mixing by hand until you obtain an elastic and non-sticky dough. Knead it for about 5 minutes on a floured surface. If necessary, add a little extra flour.
4. Rolling out the dough
Divide the dough into two equal parts. Roll each piece on a floured surface to obtain thin sheets of about 0.3 cm. Use a rolling pin to transfer the sheets to the baking tray.
5. Preparing the pumpkin filling
Peel the pumpkin and grate it on a coarse grater. In a non-stick pan, melt the butter and add the grated pumpkin. Sauté over medium heat until the juice evaporates, stirring occasionally to prevent sticking. Add the sugar and cinnamon (or preferred flavors) and mix well. The pumpkin should not caramelize, but rather become soft and fragrant. If the pumpkin is too watery, you can add 1-2 tablespoons of semolina to absorb the excess moisture.
6. Assembling the pie
Line the baking tray with parchment paper or grease it with a little oil/butter and sprinkle flour evenly. Place the first sheet of dough in the tray, pricking it in several places with a fork. Sprinkle a tablespoon of semolina, add half of the roasted walnut meat and the pumpkin filling, spreading it evenly. Then add the remaining walnut meat and place the second sheet of dough on top, pricking it again.
7. Baking the pie
Preheat the oven to 180°C and bake the pie for about 40 minutes, or until golden. If you want a more attractive appearance, brush it with beaten egg 10 minutes before removing it from the oven.
8. Finishing touches
Once the pie is baked, let it cool completely. Sprinkle powdered sugar on top and cut it to your preference.
Serving suggestions
This pie pairs perfectly with a cup of fragrant tea or coffee. You can also add a spoonful of sour cream or vanilla ice cream for a delightful contrast of textures and flavors.
Frequently asked questions
- Can I replace the pumpkin with another ingredient?
Yes, you can experiment with other types of purees, such as apple or plum, to create delicious variations.
- How can I store the pie?
The pie can be stored in the refrigerator for 3-4 days, but I recommend serving it fresh to enjoy its tender texture.
Nutritional benefits
Pumpkin is an excellent source of vitamins such as A, C, and E, and contains antioxidants that help strengthen the immune system. Walnuts add healthy fats and protein, making this pie not only delicious but also nutritious.
Combine tradition with innovation and treat your family and friends to this pumpkin and walnut pie! Enjoy!