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Pumpkin Pie

Updated: May 16, 2021


Yield:

ø 18cm pie dish (6 slices)


Ingredients:

Dough:

125g regular flour (type 405)

¼ tsp baking agent

35g sugar

½ egg

60g butter


Filling:

200g pumpkin puree

50g brown sugar

1 tbsp sugar beet syrup

1 ½ eggs

120ml heavy cream

¼ tsp ginger

¼ tsp nutmeg

½ tsp cinnamon



Preparation:


1) First, you need to prepare the dough. The one in this recipe is not a classic pie dough, because this one is supposed to taste even better. But to be fair, I haven’t yet tried a pumpkin pie with another dough, so I don’t really have a comparison to evaluate the taste properly.


2) Anyway, if you want to try out this dough, mix some all-purpose flour with baking agent and sugar.


3) Then whisk an egg and pour it in, together with small chunks of butter.


4) Now you have to use your hands and knead it well, until a cohesive dough is formed.


5) Cover the bowl with a foil and while the dough is cooling in the fridge, you have enough time to prepare the filling.


6) For that, wash, core and cut a pumpkin into cubes.


7) Then spread it on a baking tray and bake it in the preheated oven at 180°C or 356°F for 30 minutes or until the pumpkin has softened. You could also boil it in water, but that would wash out a lot of the nutrients and since you came to visit my blog over any other, I guess that’s not what you intend to do.


8) If you don’t want to roll out the dough nicely as it should be done, but rather crumble it in the baking tray and distribute it with your fingers (like I did, because I didn’t want to wait until the dough is cooled through), then you can already take the dough out of the fridge.


9) If you want to do it the professional way, you can make the filling first, but then have to wait until the dough is cooled again, before you pour the mixture in. And since I wanted to eat this pie so badly, I decided to go the faster route.


10) If you’re also dying to try this pie, then take out the dough next. Crumble it into a pie dish and press until the bottom is coated in dough. Then make sure you also put enough dough on the edge to later hold the filling. After that set it aside in the fridge until you’re ready to fill the pie.


11) If you like, you can also cut out some shapes if you have any the leftover dough, to decorate the pie later on.


12) For the filling you need the brown sugar, sugar beet syrup, eggs and cream. Whisk the eggs, before you mix them with the rest of the ingredients.


13) To season it, use ginger, nutmeg and cinnamon.


14) Mix everything well and then you just need to finish the main ingredient: the pumpkin puree. By now the pumpkin should have softened and you can take it out. But don’t turn off the oven, because the pie will go in there in just a few minutes.


15) Transfer the pumpkin into a bowl and puree it with a hand blender.


16) Now just add it to the rest of the ingredients for the filling and mix everything well.


17) Then take the pie dish out of the fridge and pour the pumpkin filling into the mold.


18) Lastly you can decorate the pie to your liking with any leftover dough and the put in in the oven at the same temperature as the pumpkin before.


19) After about 45 minutes of baking the pie is done. Treat yourself with a nice slice, as soon as it has cooled down completely.





Nutrient Analysis of one slice:


energy 338,7 kcal water 54,9 g alcohol 0,0 g


Macronutrients Vitamins Minerals

carbohydrates 38,2 g vitamin B1 0,1 mg NaCl 0,1 g

dietary fiber 1,8 g vitamin B2 0,1 mg sodium 57,8 mg

monosaccharides 1,3 g niacin 0,4 mg chlorine 70,8 mg

disaccharides 17,3 g pantothenic acid 0,5 mg calcium 45,4 mg

protein 6,1 g vitamin B6 0,1 mg magnesium 13,1 mg

fat 18,0 g biotine 5,9 µg potassium 225 mg

SAFA 10,0 g folic acid 23,3 µg phosphorus 108 mg

MUFA / PUFA 5,6 g / 1,0 g vitamin B12 0,4 µg sulfur 72,1 mg

linoleic acid 0,7 g vitamin C 3,7 mg zinc 0,7 mg

linolenic acid 0,3 g vitamin E 1,3 mg copper 0,1 mg

cholesterol 132,6 mg vitamin D 0,7 µg manganese 0,2 mg

vitamin K 27,4 µg iron 1,4mg

vitamin A 251,5 µg iodine 4,7 µg

carotene 0,3 mg






* the relative amounts show the percentage cover of the recommended daily nutrient intake (calculated for me personally, the values may differ for you depending on sex, age, height, weight and activity level)




** this recipe is inspired by a german blog about american food: www.usa-kulinarisch.de



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