Pumpkin Pie with Cinnamon

Name: Pumpkin Pie with Cinnamon
Prep time: 100 min
Cook time: 50 min
Yield: 8
Cuisine: Americana
Ingredients: 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, for rolling; butter, for greasing; 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, for decorating; cinnamon powder, for decorating

Rexal

Pumpkin pie is a traditional dessert that is prepared for a special celebration in the United States: Thanksgiving. Moreover, autumn is also the season for Castillan pumpkin, making this pie the perfect dessert for this time of year.

Reviewed by Editorial Team of Kiwilimón

Published: 21-10-2021

Preparation

50 mins

Low

Pour the flour onto a flat surface, make a small mountain, and form a well in the center with your fist. Place the salt, sugar, Rexal® Baking Powder, egg, and butter in the well, and mix with your hands, as if you were crumbling sand, as this will help avoid overworking the dough. When the ingredients are moderately combined, pour in the cold water and finish incorporating it. Form a ball with the dough, cover it with plastic wrap, and refrigerate for 30 minutes. Set aside some of the dough to make decorations. Roll out the pie crust on a floured surface, then transfer it to a greased pie dish and trim the excess dough so that the surface of the dish is completely covered. Next, place a circle of aluminum foil over the dough, add some beans, chickpeas, or rice, and bake for 25 minutes at 180 °C. Remove from the oven, take out the beans, the foil, and let it cool. While the pumpkin pie base is baking, make decorations with the dough you set aside in the shape of leaves and bake for 5 to 7 minutes at 180 °C. Form the top crust of the pie with the excess pie dough and set aside. Mix the pumpkin puree, salt, spices, and brown 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 a bit of the puree into the eggs to temper them and mix well. 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 rolled-out dough. Bake for 30 minutes at 180 °C, until cooked. Decorate with the leaves you made earlier, small rosettes of whipped cream, and a bit of ground cinnamon. Interleave the leaves among the rosettes of cream in an aesthetically pleasing way.