After a long time waiting for the season to make and post the recipe. Finally, we have Pumpkin Pie! American style pumpkin pie!
This is one of the recipes that has always haunted me, even more so when autumn arrives in the foreign country. As I see many foreign blogs and channels, it is potatoes that appear in at least one of these pies or other sweets made with pumpkin. And I stayed here passing on that desire.
No more. After an incredible tip on how to make pumpkin puree at home, now I can have my pie! To be honest, I’ve never tasted a real gringa. After all, I haven’t visited Uncle Sam’s land yet!
However, I have already made a recipe in which I was able to use imported puree. And overall, I found it very similar to this one. What really adds flavor to the pie are the spices rather than the pumpkin itself. The puree has a subtle but noticeable flavor.
Among the different pumpkin pie recipes, I chose one that uses condensing milk. Before you question the use of the ingredient, listen to me. Most recipes use pasteurized cream with a fat content above 36%. And some evaporated milk that we also no longer have.
Unfortunately, in Brazil, some regions do not have easy access to pasteurized cream, which requires its own transport and storage logistics. It needs to be kept under constant refrigeration, generally below 10ºC.
On the other hand, condensed milk is much easier to find in the markets. There is a greater chance of more people doing it, and this is my goal, right? I want you to actually make the recipes! All good? And the exchange-adaptation, in this case, is very happy.
The spices used are the traditional cinnamon, ginger, clove and nutmeg. Allspice (allspice), this time I didn’t use it. I did not find it. The texture was creamy, and the flavor? Incredible and perfectly sweet.
Pumpkin Pie: American Pumpkin Pie
Makes: 12 pieces (1 22cm pie)
- 1 Pie Dough recipe
- 450 g Homemade pumpkin puree
- 2 eggs
- 395 g condensed milk (1 can/box)
- 6 g (1 teaspoon) refined salt
- 3 g (1 teaspoon) cinnamon powder
- 1 g (½ teaspoon) ginger powder
- 1 g (¼ teaspoon) clove powder
- 1 g (¼ teaspoon) nutmeg (grated)
1 cup: 250mL | 1 tablespoon: 15mL.
- The ready-made basic pie dough can be pre-baked for 15-20 minutes in an oven at 180ºC and be cold when used. If you don’t want to pre-bake, keep the pan already lined with dough in the fridge. Use a mold between 22-24cm (diameter).
- Preheat the oven to 200-212ºC.
- Mix pumpkin puree, eggs, condensed milk, salt and spices in a bowl until smooth.
- Taste the dough and adjust the spices if necessary. The amount of salt can vary between 3 and 6g, depending on your preference. I used 6g, it gives a really nice balance and isn’t salty.
- Transfer the mixture to the prepared pan with the dough.
- Bake at 200-212ºC for 15 minutes. After decreasing to 180ºC and baking for 45-55 minutes. When you stick a knife in, it should come out clean. The center may still be creamy.
- Remove from the oven and wait for it to cool before setting.
- Serve at room temperature or cold.
- Glass mold: If I used it, I checked if it can be used in an already heated oven. Thermal shock can damage the mold, mine said it couldn’t be used like that.
- Clove powder: add the spice little by little, it is very potent and too much can overwhelm the overall flavor of the pie.
- Adapted: Cakespy.
Portion: 100g | Calories: 130kcal (7%) | Carbohydrates: 21g (7%) | Protein: 4g (8%) | Fat: 4g (6%) | Saturated fat: 2g (13%) | Polyunsaturated Fat: 0g | Monosaturated Fat: 1g | Trans fat: 0g | Cholesterol: 38mg (13%) | Sodium: 248mg (11%) | Potassium: 213mg (6%) | Fiber: 1g (4%) | Sugar: 19g (21%) | Vitamin A: 5,965IU (119%) | Vitamin B2: 0mg (12%) | Vitamin C: 2mg (2%) | Calcium: 111mg (11%) | Ferro: 1mg (6%)
