Pumpkin Pie
A classic American dessert featuring a tender filling of pumpkin, spices, and cream in a crisp shortbread crust. Perfect for autumn holidays and Halloween.
Ingredients
- 750 g Pumpkin
- 350 g Shortbread dough
- 140 g Cane sugar
- 0.5 tsp Salt
- 0.5 tsp Nutmeg
- 1 tsp Cinnamon
- 2 pcs Eggs
- 25 g Butter
- 175 ml Milk
- 1 tbsp Powdered sugar
Instructions
- Place the chopped pumpkin in a large pot, cover with water, and bring to a boil. Cover with a lid and cook for 15 minutes until the pumpkin is soft. Drain the water and let the pumpkin cool.
- Preheat the oven to 180°C. Roll out the shortbread dough on a flour-dusted surface and transfer to a 22 cm tart pan. Refrigerate for 15 minutes. Line the dough with parchment paper and place baking beans for weight, then bake for 15 minutes. Remove the beans and parchment, continue baking for another 10 minutes until the base turns light golden. Let cool slightly.
- Increase the temperature to 220°C. Press the cooled pumpkin through a sieve into a large bowl. In a separate bowl, mix the sugar, salt, nutmeg, and half of the cinnamon. Add the beaten eggs, melted butter, and milk, then transfer to the pumpkin puree and mix well. Pour the filling into the pie crust and bake for 10 minutes, then reduce the temperature to 180°C and continue baking for 35–40 minutes until the filling is set.
- Cool the pie, then remove from the pan. Mix the remaining cinnamon with powdered sugar and dust over the pie. Serve chilled.