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American pumpkin pie

Do you still have pumpkin left? If so, make this pie right away. It's well worth the effort, so you don't have to put off making it until next pumpkin season. The pie is simply magical, very flavorful and delicate, like baked cream. For pumpkin lovers, and even for non-pumpkin lovers, this is a great treat. I saw the recipe at Natasha and her description just intrigued me: "pumpkin pie is a classic dessert that is baked for Halloween, Thanksgiving, and Christmas. It is very common in the United States to use canned pumpkin, and the recipe for pie is written on every can. Those who bake pie from fresh pumpkin are rewarded in full - pumpkin pie from fresh pumpkin is tastier, juicier, and more flavorful than its canned counterpart". Most importantly, the pie has a rich flavor but is not cloyingly sweet, all the flavors are perfectly balanced. I tweaked the recipe a bit (I'm writing my own version): I made the base not from cookies, but from breadcrumbs, it tastes better and is not so greasy, and added 2 tbsp of starch to the cream, the consistency became, in my opinion, perfect.

American pumpkin pie

Compound (for a 26-30 cm diameter mold):

base:

  • crumbs - 300 gr.
  • cream butter - 100 gr.

cream:

  • ricotta - 250g
    • .
  • cream 35% - 250 ml
  • pumpkin puree - 500 gr.
  • eggs - 1 piece
    • .
  • yolk - 2 pcs.
  • sugar - 1 tbsp.
  • cream butter - 50 gr.
  • cinnamon - 0,5 tsp.
  • milk - 2 tbsp.
  • starch - 2 tbsp.
  • salt - 0,25 tsp.

sugar powder for serving

Cooking American pumpkin pie:

Crush the breadcrumbs in a blender along with the softened butter.

buttered breadcrumbs
basis weight

Spread the resulting mixture over the bottom of the mold (it is better to cover the mold with parchment) and put it in the refrigerator.

pie base

In a bowl, beat the egg with the two yolks.

egg and yolks

Add the cream and melted butter and whisk everything together.

eggs and cream

In another bowl, whisk together the ricotta, then add the pumpkin puree,. 

ricotta and pumpkin puree

Add the sugar, salt, and cinnamon and whisk again.

pumpkin cinnamon cream

Then pour in the egg and cream mixture and whisk again.

pumpkin cream

Pour in the starch and semolina and mix well.

Pour the pumpkin cream into a mold and bake in a preheated oven at 200 degrees Celsius for 50-60 minutes.

Pour the pumpkin cream into a mold and bake in a preheated 200 degree oven for 50-60 minutes.

cream in mold

Wiggle the mold a little: if the middle doesn't "wobble" then the pie is ready.  Turn off the oven and leave the pie in it for another 20 minutes.

Then take the pie out and leave it to cool to room temperature - the cream will thicken and hold its shape well when sliced.

pumpkin pie

You can sprinkle the pie with powdered sugar when serving.

Have a good appetite!

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