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Traditional Pumpkin Pie - EN

Traditional Pumpkin Pie Recipe

Quantity: 1 pie 

Time: 30 minutes preparation + ca. 75 minutes baking

 

Ingredients & tools (included):

Flour Mix

Sugar Mix

Spice Mix

Pureed pumpkin

Aluminum pie pan

 

Ingredients (not included):

125g butter, cold

250ml heavy cream

1 egg - for pie crust

2 eggs - for pumpkin pie filling

Additional heavy cream for serving (optional)

 

 

Tools (not included):

Pastry cutter or fork

2 mixing bowls 

Whisk

1 baking sheet

Hand- or stand-mixer to whip cream for serving (optional)

 

Instructions:

In this recipe, you make the shortbread piecrust & bake this alone. Then mix the pumpkin pie filling & bake the whole thing again

Pre-heat oven to 190°C. Grease the aluminum pie pan & set pan aside

Combine the Flour Mix & 125g cold butter in a mixing bowl. Use a pastry cutter or fork to mix it together until the mixture is dry & crumbly.

Add the egg to the flour & butter mixture. Continue mixing with pastry cutter or fork until the mixture comes together. The final texture should be a malleable shortbread dough that sticks together in big chunks but is not wet or sticky. This will take a few minutes so have some patience if it stays very crumbly for a while, keep mixing. Pro tip: if it is not coming along, add a little water to help it along

 

Once fully mixed, use your hands to press the dough into your buttered pie pan. Aim for a 1 cm thick layer all around & don’t forget to line the sides as well! Pro tip: the pie crust will “shrink” while baking so don’t be afraid to build up the sides higher

 

Bake for 13-15 minutes until the edges are golden. Once baked, remove from oven & set aside to cool. Reduce the oven temperature to 175°C

 

To make the Pumpkin Pie filling:

Make the Pumpkin Pie filling while the piecrust bakes. Combine the pureed pumpkin, Sugar Mix, Spice Mix, 250ml heavy cream & 2 eggs. Use a whisk to mix all the ingredients until the color is a homogenous, light orange

Place the baked pie crust onto a baking sheet & pour the filling into the pie crust

Bake for 55-60 minutes, rotating the pie halfway through. The filling should be just set. Serve warm with whipped cream & enjoy!

Storage notes: the pie crust can be made up to 1 day ahead of time & store covered at room temperature. Leftover pumpkin pie (if there is any! 😊) should be covered & stored in the refrigerator for up to 3 days.

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