Autumn without pumpkin pie isn’t the same. The best in this pie are the aromas: there is cardamon, cinnamon and ginger! It can daze you with its warmth and clear taste. To be honest, I love this pie.

Pumpkin pie

Pumkin pie

Ingredients

  • 1⁄4 cups of icing sugar
  • 2 cups of sieved flour
  • 5 tablespoons of brown sugar
  • 1 teaspoon of grounded ginger
  • 1 teaspoon of cardamon
  • 1 teaspoon of grounded nutmeg
  • 1 teaspoon of cinnamon
  • 8 1⁄3 oz. of butter
  • 2⁄3 cups of milk
  • 1 pc of egg
  • 1 pc of small pumpkin

Preparation

  1. Dice pumpkin into small pieces and bake in 180 degrees for 25 minutes (use small Hokkaido pumpkin, different ones require more time to bake)
  2. Prepare shortcrust pastry: mix sieved flour with icing sugar and 150g of butter. Knead the dough until smooth consistency. Form a ball, wrap it in clingfilm and put in the fridge for about 20 minutes. Next, place it in a mould greased with butter and sprinkled with breadcrubs. Bake it for 15 minutes in 180 degrees. Line the dough with baking paper and put beans on it (to prevent the dough from rising and breaking)
  3. Blend baked pumpkin until smooth. Use 400g of pumpkin puree. You can put the rest in the freezer and use next time.
  4. To pumpkin puree add an egg, 100g of butter, milk, sugar, cardamon, nutmeg, cinnamon and ginger. Mix everything and put everything on the baked shortcrust pastry. Bake in the oven in 180 degrees for around 50 minutes.
  5. At the end put some roasted pecan nuts on the top. Keep the pie in the fridge.

pumpkin pie

Original content of the recipe from 1838

Stew a fine sweet pumpkin till soft and dry; rub it through a sieve, mix with the pulp six eggs quite light, a quarter of a pound of butter, half a pint of new milk, some pounded ginger and nutmeg, a wine glass of brandy, and sugar to your taste. Should it be too liquid, stew it a little drier, put a paste round the edges, and in the bottom of a shallow dish or plate—pour in the mixture, cut some thin bits of paste, twist them, and lay them across the top, and bake it nicely.Read more »
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About the author:
Lena Gryszko

Cooking is my #1 passion. I love to collect cookbooks from different countries. Several times a year, together with my husband, we travel to discover new and unforgettable flavors. I can’t imagine my life without tasty and good quality food.

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