This cake is a classic of North American baking. They do it practically in every house during fall, especially at this time around the highly celebrated Thanksgiving. And the truth is, it is not surprising that it is so famous. In the first place, because in the middle of the pumpkin season, we are all crazy looking for recipes where we can use them, and in this cake a lot of them are used! And second and foremost, it is so famous because it is so yummy! A piece of this warm pie with a little whipped cream is all you need to enjoy a cold and rainy autumn afternoon!
I can’t understand how it could have taken so long to make this pie. I would tell you that I have almost been since I started the blog with her on my to-do list. And with the precious leaf shaped cookie cutters bought and kept in the drawer for years !! Shame on me… but it is finally here!
It is true that in Europe we do not celebrate Thanksgiving, but I wanted to wait for a date close to that day to share this recipe with you. Since it seems to me a celebration with a very nice motivation, this year I wanted to celebrate it in some way here on the blog. And since that celebration is based on getting together with our loved ones (which this year is complicated) and giving thanks, I want to do it virtually as if we could somehow be together.
And this year, in addition to thanking for having health and financial stability, cause for that reason I am already very lucky. I also want to thank all of you who are behind the screen for each of your likes, for each of the comments, for your visits to this blog and for recreating these recipes and sending me your photos.
You are a very beautiful community. I never believed that I could connect in this way with people from so many different parts of the world and that a simple passion for baking sweets would open the doors for me to meet such wonderful people. So for that, I give thanks this year. Although I do not get tired of giving them through all the channels I can, but I really don’t have enough words for thanking you all.
Returning to the pie, for the crust I have used the infallible recipe that I use for all my pies and that I published in the apple pie recipe. The filling is mainly baked pumpkin mashed with various spices (a lot), eggs and condensed milk. In the United States they use canned pumpkin puree, but the truth is that I have not found it in Europe and to replace it I always use baked pumpkin puree that I prepare myself. You could also boil the pumpkin, but I think there would be too much water in the filling and that the pumpkin flavour would not be as intense as when baked.
Finally, and as we are still in the middle of the season, I leave you some more links of recipes with pumpkin, in case the cake is too complicated for you or you don’t like it 😉
Spiced Pumpkin Pie
Traditional pumpkin pie with 7 spices and homemade pumpkin filling using baked pumpkin. No canned pumpkin filling used.
- FOR THE PIE CRUST:
- 250 g cold butter cut into small cubes
- 500 g flour
- 1 teaspoon salt
- 50 g icing sugar
- 7 tablespoons of very cold water
- 1 egg yolk
- FOR THE FILLING:
- 425 g of pumpkin puree (you can make it with a medium size pumpkin)
- 120 g brown sugar
- 1 teaspoon of ground ginger
- 1 teaspoon of cinnamon
- 1/4 teaspoon of ground cloves
- 1/4 teaspoon of nutmeg
- 1/8 teaspoon of curry
- 1/8 teaspoon of ground pepper
- 1/8 teaspoon of ground cardamom
- 400 g condensed milk
- 3 eggs
- 1 teaspoon of vanilla extract
- TO GARNISH:
- 1 beaten egg to brush the crust
- 2 tablespoons of sugar for dusting
- Whipped cream to serve (optional)
Preheat the oven to 180 ° C. To make the pumpkin puree, wash cut a medium pumpkin into strips about 2 centimetres wide and place on a baking tray. I recommend using Hokkaido (Cucurbita maxima) or Butternut squash (Cucurbita moschata) as they are the tastiest. Bake the pumpkin strips for about 30 minutes, until they have cooked through and are soft. Take out of the oven and let it cool completely When the pumpkin strips are cold, remove the skin and blend them the flesh with the blender until you have a very fine puree. Reserve 425 g of this puree for the recipe.
To prepare the crust, mix the butter with the dry ingredients, you can use a mixer or do it with your hands. Add the water and the egg yolk and knead until you have a homogeneous dough. Divide the dough into two balls of equal size and refrigerate for at least 1 hour.
Meanwhile you can prepare the filling, mix all the filling ingredients in a large bowl until they are well combined.
Preheat the oven to 180ºC. Take the crust out of the fridge and roll them out with a rolling pin until you have circles large enough to cover the pie pan and that there are about 5 cm around the edges. Grease the pan with butter and flour and cover with one of the crust circles. Reserve the other one to prepare the decoration. To make the decoration of this pie, I have made a braid with the crust and cut several leaves. You can always go back to kneading and rolling out the remaining crust dough to continue making decorations.
Fill the pie with chickpeas or with baking pearls and bake for about 15 minutes so that the crust becomes crisp. Remove from the oven, empty the chickpeas and fill the cake with the filling. Cover the cake with the decoration that you like the most. Paint with the egg wash and sprinkle with plenty of sugar. Bake for about 50 minutes at 180 ° C or until the filling is cooked. If the surface becomes too brown, cover with aluminium foil and continue baking until the filling is cooked in the centre.
Remove from the oven and let cool at least 3 hours before consuming so that the filling sets completely. You can reheat it slightly before eating.