Pumpkin Pie Like In The USA
A tender and tasty pumpkin pie, with a good taste of cinnamon and spices. Ideal for celebrating fall, like in the United States!
Home
- 22cm pie mold
Ingredients
Dough (pie base + leaf decoration)
- 420 g all-purpose flour T55
- 3 cs granulated sugar
- A pinch of salt
- 250 g very cold unsalted butter in small cubes
- 100 g frozen water
Pumpkin pie garnish
- 350 g pumpkin puree (1 small pumpkin) If homemade, prefer steam or microwave cooking to avoid adding too much water
- 3 large eggs
- 110 g light brown sugar
- 1 cs Maple syrup
- 1 cc natural vanilla extract
- 1 cs cornstarch
- 1,5 cc cinnamon powder
- 0,5 cc ginger powder
- 0,25 cc nutmeg powder
- A pinch of salt
- 160 g heavy whipping cream 30% at room temperature
Gilding
- 1 Egg yolk
- 1 cs milk
Prepare in advance
Pate
- In a container (or in a mixer), mix the flour, powdered sugar and salt. Add the cold diced butter. Mix or crumble with your fingers to get a sandy texture. It's normal if there are small pieces of butter left.
- Pour the iced water little by little into the previous ingredients. Using a fork, mix to create a ball of dough. It should be slightly sticky. Do not overwork the dough so that it remains light and crispy when cooked.
- Cut the dough in half, make 2 flattened discs and wrap them in cling film (1 piece of dough for the tart base, 1 piece of dough for the decorations). Refrigerate for 2 hours (this is important so that it holds together during cooking).
- Spread the first disk between two sheets of baking paper to obtain a disk of approximately 30cm. Place the dough in a 22cm pie mold, allow the dough to extend 3cm outwards. Fold the excess dough over itself and wedge it behind the edge of the mold to make the edges thicker.
- To make the decorative waves, pinch the edges of the dough between your index finger and thumb. Place in the refrigerator for 30 minutes or in the freezer for 15 minutes.
- Preheat the oven to 190° traditional heat. Place baking paper on the tart and add ceramic balls (or dried beans) for blind cooking. Bake for 15 minutes. Remove the balls and the baking paper, prick holes with a fork to prevent it from swelling then continue cooking for 8 minutes.
Garnish
- In a container, mix the pumpkin puree (cooled), eggs, brown sugar, maple syrup and vanilla.
- Add the cornstarch, spices (cinnamon, ginger, nutmeg) and salt.
- Finish by pouring in the liquid cream. Mix to homogenize everything.
- Pour the filling onto the precooked dough. For the glaze, mix egg yolk and milk then brush over the edges of the pastry.
- Bake for around 40-45 minutes at 190° traditional heat (the duration varies from one oven to another). If necessary, cover at the end of cooking with aluminum foil to prevent it from burning.
- The pumpkin pie is done when it holds together on the edges and the center jiggles slightly when you move the pan. Leave the pumpkin pie in the turned off oven, ajar, until cooled. Then refrigerate for at least 2 hours to ensure a nice cut.
Leaf decor
- Preheat the oven to 190 ° traditional heat.
- Spread the second disk of dough between two sheets of baking paper. With a cookie cutter or even without (I did without by cutting out a leaf on paper then cutting out the contours with a knife), cut out several autumn leaves.
- Place these leaves on baking paper, on a baking sheet. Coat them with gilding with a brush. Bake for about 10 minutes or until golden brown.
- Place them on the pumpkin pie, as decoration. This adds a very welcome little crunch!
Notes
This pumpkin pie can be kept in the refrigerator for up to 4 days, if possible in an airtight cover/container to protect it from odors.