Pumpkin Pie Recipe

 Pumpkin Pie Recipe

Ingredients: For the crust: 200g all-purpose flour

100g unsalted butter (cold, diced)

1 pinch of salt

1 tablespoon sugar

4-5 tablespoons ice water

For the filling: 500g pumpkin puree (cooked and mashed, or use canned pumpkin if available)

200ml sweetened condensed milk

2 large eggs

100g brown sugar (or regular sugar)

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon nutmeg

1/4 teaspoon ground cloves (optional)

1 teaspoon vanilla extract

1 pinch of salt

Instructions

1. Prepare the crust: In a bowl, combine the flour, salt, and sugar.

Add the cold butter and work with your hands or a fork until it resembles coarse crumbs. Add the ice water, one spoonful at a time, until the dough begins to come together (it shouldn't be sticky).

Shape into a ball, wrap in plastic wrap, and refrigerate for 30 minutes.

After resting, roll out the dough on a floured surface and line a 9-inch (22-24 cm) tart pan with a removable bottom. Prick the bottom with a fork to prevent bubbles.

Pre-bake the dough in a preheated oven at 350°F (180°C) for 10 minutes (optional: use parchment paper and weights, such as beans, to maintain the shape). Set aside.

2. Prepare the filling

: In a large bowl, combine the pumpkin puree, condensed milk, eggs, brown sugar, cinnamon, ginger, nutmeg, cloves (if using), vanilla, and salt. Whisk until smooth.

Pour the filling over the pre-baked crust.

3. Bake:

Bake the pie in a preheated oven at 350°F (180°C) for about 40-50 minutes, or until the filling is firm but the center is slightly wobbly (it will finish setting as it cools).

Let it cool completely before unmolding.

4. Serve:

Serve the pie at room temperature or chilled, accompanied by whipped cream or a scoop of vanilla ice cream, if desired.

Tips: Homemade Pumpkin Puree: Steam or bake the pumpkin until tender, then mash it well. Drain any excess liquid to prevent the filling from becoming watery.

Spices: Adjust the amount of spices to your taste. You can use a ready-made pumpkin spice mix if preferred.

Storage: The pie can be stored in the refrigerator for up to 3 days.