It's no Thanksgiving without a traditional American sweet pumpkin pie, the legendary stars-and-stripes Thanksgiving Pumpkin Pie! This pie is perfect for fall and a way to enjoy the versatility of the season's iconic vegetable: the pumpkin. Pumpkin can be eaten sweet or savory, and in the latter case, it's paired with fragrant spices that enhance its flavor.
Pumpkin Pie
Yields:
4 Servings
Difficulty: Medium
Prep Time: 25 Mins
Cook Time:
45 Mins
Total Time:
1 Hr 10 Mins
Ingredients
0/14 Ingredients
Instructions
0/5 Instructions
- Place the flour, 50g of butter, and a pinch of salt in a blender and blend until the mixture resembles sand. Add 50g of brown sugar and make a well in the center, placing an egg yolk in it. Mix until the dough becomes firm and elastic. Shape it into a ball, wrap it in plastic wrap, and refrigerate for at least half an hour. Roll out the shortcrust pastry into a tart pan and place in the freezer or refrigerator. You'll need it later.
- Wash the pumpkin and cut it in half. At ViVi Bistrot, we use Buttersmith pumpkins, but Mantovana pumpkins are fantastic! Remove the seeds and place them face down on parchment paper; bake for 60-80 minutes at 180°C (350°F) until the flesh is very soft. Remove the pumpkin from the oven, let it cool, and scoop out the pulp using a teaspoon.
- Place the eggs in a blender and pulse; then add all the other dry ingredients. Then, gradually add the pumpkin pulp to the cream until it reaches a thick, creamy consistency, similar to puree. Preheat the oven well in advance.
- Pour the pumpkin puree into the chilled pan and bake for 15 minutes at about 220°C (425°F), then lower the temperature to about 170°C (330°F) for another 15 minutes. As always, the cake is done when the toothpick comes out clean and the center of the filling doesn't move when shaken.
- Serve warm with plenty of whipped cream on the side.