Pumpkin pie

Name: Pumpkin pie - Venera P.
Ingredients: Base: 125 g butter; 100 g powdered sugar; a pinch of salt; 2 egg yolks; 2 tablespoons of milk; 250 g flour. Filling: 3 cups grated pumpkin; 3; 4 tablespoons sugar; 1 tablespoon butter; 4; 5 tablespoons ground walnuts or almonds; 1 vanilla sugar; rum essence; cinnamon; a few raisins; 1 tablespoon breadcrumbs; 2 egg whites; almonds for decoration.

Dessert - Pumpkin pie by Venera P. - Recipia

Pumpkin pie is the ideal dessert to bring a touch of warmth and comfort on chilly autumn days. Its rich aroma, combined with hints of rum, cinnamon, and nuts, will delight your senses and transform any meal into a celebration. This pumpkin pie recipe is simple yet spectacular, perfect for any occasion. Preparation time: 30 minutes Baking time: 25-30 minutes Total: 1 hour Number of servings: 8 Ingredients: *Crust:* - 125 g butter (at room temperature for easier incorporation) - 100 g powdered sugar (preferably fine for a smooth texture) - A pinch of salt - 2 egg yolks - 2 tablespoons milk (can be replaced with plant-based milk for a vegan option) - 250 g flour *Filling:* - 3 cups grated pumpkin (about 500 g of fresh pumpkin) - 3-4 tablespoons sugar (adjust according to the sweetness of the pumpkin) - 1 tablespoon butter - 4-5 tablespoons ground nuts or almonds (add more for extra crunch) - 1 packet of vanilla sugar - 1 teaspoon rum essence - 1 teaspoon cinnamon (or more for those who love intense flavors) - A few raisins (optional, for added sweetness) - 1 tablespoon breadcrumbs (to absorb moisture) - 2 egg whites (beaten until stiff) - Almonds for decoration (flakes or whole) Instructions: 1. Preparing the crust: In a large bowl, mix the butter with powdered sugar and a pinch of salt using your fingers or a mixer until you get a fluffy cream. Add the egg yolks and mix well. Gradually incorporate the flour, mixing with your fingertips until the mixture resembles larger crumbs. It’s important not to over-knead the dough; it should remain fluffy. 2. Chilling the dough: Add the milk and mix gently until homogeneous. Wrap the dough in plastic wrap and refrigerate for about 30 minutes. 3. Preparing the filling: In a pan, melt 1 tablespoon of butter over medium heat. Add the grated pumpkin, sugar, cinnamon, and vanilla sugar. Cook the mixture for 5-7 minutes until the pumpkin softens. Finally, add the breadcrumbs, rum essence, nuts or almonds, and raisins. Let the mixture cool. 4. Beating the egg whites: In a clean bowl, beat the egg whites until stiff peaks form. Gently fold them into the pumpkin mixture, being careful not to deflate them. 5. Assembling the pie: Preheat the oven to 170 degrees Celsius. In a greased and breadcrumb-lined baking dish, spread the chilled dough, ensuring to cover the edges of the pan. Bake the crust for 3-4 minutes, then remove it from the oven. 6. Adding the filling: Pour the pumpkin mixture into the dish and sprinkle almond flakes on top. Return the pie to the oven for 10-15 minutes until the filling is firm and lightly browned. 7. Serving: The pumpkin pie can be served warm or cold. You can accompany it with vanilla sauce or whipped cream, but it is just as delicious on its own. Personal suggestion: You can add a little nutmeg to the filling for an extra depth of flavor or replace the nuts with hazelnuts for a different texture. This quick and simple dessert will surely become a favorite this autumn season! Enjoy every bite of this aromatic pumpkin pie, perfect for sharing with loved ones!

Pumpkin pie

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