This pie is just great. It is a pie that has a crispy crust, that is crunchy and soft at the same time, with a pumpkin filling that is sweet and creamy. It reminds me of fall and holidays, of all those special moments with family and Friends, of christmas and new years eve.Jump to Recipe
This pie is a classic american recipe, which is in fact really typicall for thanksgiving. It is eaten as a dessert that day. And it is something really common top ut some whipped cream on top, with some powder cinnamon to decorate.
Now, this pie crust is just perfect. Seriously, it is the best pie crust we have ever made or tried. It is crispy and soft at the same time. And the best thing is it doesn’t soften up, so you can store this pie for several days after making it and the crust will be just as good.
Fort he filling we use natural pumpkin puree. It is really easy to make. You just have to cut the pumpkin into smaller pieces and cook it in the oven at 375º F (180º C) for about 20 minutes. You will know it’s ready when it’s soft. Then you take it out of the oven and mash it to get a puree that is soft and smooth.
You could also simply use canned pumpkin puree, the one they sell in supermarkets, but you have to make sure it is unsweetened.
If you like this recipe, you have t osee our chocolate pie, which is also a classic american pie recipe for thanksgiving.
- 1 1/4 C all purpouse flour
- 3 tbsp granulated sugar
- 1/4 tsp salt
- 3.2 0z (90 gr) unsalted butter cold and in cubes
- 2 tbsp vegetable shortening cold and in cubes
- 2 tbsp water cold
- 1/2 tsp white vinegar
- 2 C pumpkin puree
- 2 eggs + 1 egg yolk
- 1/2 C granulated sugar
- 1/2 C brown sugar
- 1 tbsp all purpouse flour
- 1/2 tbsp corn starch
- 1/2 tsp salt
- 1 tsp cinnamon ground
- 1/2 tsp ginger ground
- 1/8 tsp nutmeg ground
- 1/8 tsp clove ground
- 1 can (11.50 fl oz) (339 ml) evaporated milk
- 1 tsp vanilla extract
Preheat the oven to 375° F (190ºC).
In a food proccessor, put the flour, sugar and salt, and process until well combined. You can also do this in a bowl by using a fork to combine the ingredients, just don´t use your hands, as your body temperature will mess with it.
Now add the butter and vegetable shortening and process until the mixture is sand-like (again, you can also do it using a fork).
Then add the cold water and the white vinager and mix again until a soft dough is formed.
Wrap this dough in plastic kitchen paper and leave it rest in the fridge for 30 min.
Take the dough out of the fridge and roll it out until it´s about 0.2 inch (5 mm) thick. Place the rolled out dough on a pie mold and press it using your fingers for it to cover the whole pie mold surface. Now shape the edges of the crust using your fingertips by making a pinching motion.
Cover the crust with parhcment paper or aluminium foil and place something on top of that to make it press onto the crust. You can use raw beans, rice, etc.
Bake at 375°F for 10 minutes, then take the parchment paper away and bake it for 10 more minutes.
Take it out of the oven and let it cool a little before adding the filling.
Reduce the oven temperature to 350°F (180ºC).
In a big bowl, mix all the ingredients using a hand whisk.
Pour the mixture onto the pie crust and bake again for 50 to 60 minutes.
The pie will be ready when the edges look a little dry but the center still jiggles a little.
Take the pie out of the oven once it´s ready, let it cool down for an hour at room temperature and then put it in the fridge for at least 4 hours.