Pumpkin pie is a traditional dessert that is prepared for a special celebration in the United States: Thanksgiving Day. As if that were not enough, autumn is also Castilian pumpkin season, so this pie is the perfect dessert for this time of year.
1 1/2 cups wheat flour, 300 grams, for the shortcrust pastry
1/2 teaspoons salt, (3 g) for the shortcrust pastry
1 teaspoon sugar, (7 g) for the shortcrust pastry
1 egg, for the shortcrust pastry
1 cup butter, (200 g), for the shortcrust pastry
3 tablespoons water, (45 ml) cold for the shortcrust pastry
wheat flour, to extend
butter, to grease
2 cups pumpkin purée, (400 g) for the filling
1 teaspoon salt, (7 g) for the filling
3/4 cups raw sugar, (150 g) for the filling
1 teaspoon cinnamon, (7 g) for the filling
1/2 teaspoons nutmeg, (3 g) for the filling
1/4 teaspoons clove, (1 g) for the filling
1 1/2 cups whipping cream, (375 ml) for the filling
4 eggs, for the filling
1 tablespoon REXAL® baking powder, (7 g) for the filling
whipped cream, to decorate
cinnamon powder, to decorate
Preparation
50 mins
50 mins
Low
Pour the flour onto a flat surface, make a small mound and make a well in the center with your fist. There place the salt, sugar, Rexal® Baking Powder, egg, butter and mix with the help of your hands, as if you were crumbling sand, as this will help not to overwork the dough. When the ingredients are already moderately integrated, pour in the cold water and finish incorporating. Form the dough into a ball, cover with plastic wrap and refrigerate for 30 minutes. Set aside some of the dough to make decorations.
Roll out the pie dough on a floured surface, then transfer it to a greased tart pan and remove the excess dough, so that the surface of the pan is completely covered. Then place a circle of aluminum foil on the dough, some grains of beans, chickpeas or rice and bake for 25 minutes at 180°C. Remove from the oven, remove the grains, the aluminum and let cool.
While the base of the pumpkin pie is baking, make the decorations with the dough that you set aside in the shape of a sheet and bake for 5 to 7 minutes at 180 ° C.
Form the lid of the pie with the excess pie dough and set aside.
Mix the pumpkin puree, salt, spices and muscovado sugar in a pot. Cook for 5 minutes or until the sugar is completely melted and set aside off the heat.
Add the whipping cream to the spiced pumpkin puree, then pour some of the puree into the eggs to temper them and mix thoroughly. Pour the egg into the rest of the pumpkin puree, add Rexal® Baking Powder and finish mixing.
Pour the pumpkin puree over the baked crust and cover with the dough you rolled out.
Bake for 30 minutes at 180°C, until cooked.
Decorate with the leaves you made previously, small rosettes of whipped cream and a little cinnamon powder. Intersperse the leaves between the cream rosettes so that it looks aesthetic.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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