pumpkin pie

Ready in

6 hours

Preparation

1 hours

Cooking

1h 40 min

Portions

8 Portions

Cost

chip

difficulty

easy

5/5

Pumpkin tart 

Pumpkin pie americana 

A shortcrust pastry shell containing a soft spiced pumpkin custard, decorated with lots of whipped cream? Yes ! it is she, the classic US pumpkin pie, the queen of sweets for thanksgiving, halloween and more, because the pumpkin crust is an autumn dessert that conquers you immediately from the first bite and can be consumed at any time of the day. The recipe for pumpkin pie or pumpkin crust is neither difficult nor long to prepare, in fact, a few hours are enough to make this fragrant dessert which, in addition to the pumpkin, contains a mixer of cinnamon, cloves, ginger and nutmeg. In Campania and especially in the areas of Naples, this mixture of spices is called “pisto”, not to be confused with pesto which is another thing entirely. The pisto is readily available in supermarkets and is also used for Roccocò, Mostaccioli, Morzelletti with honey and many other desserts.

Ingredients

Dough
  • 250g flour 00
  • 100g butter
  • 100g sugar
  • 1 whole egg
  • organic orange zest
  • 1 spoon of pisto*
Custard
  • 500 ml milk
  • 500 g pumpkin (okkaido variety)
  • 100g flour 00
  • 250g sugar
  • 3 whole eggs
  • 50 g butter
  • 1  pinch of salt
  • 1 spoon of pisto*
Decoration 
  • 250 ml sweet whipping cream

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Directions

On the pastry board, pour the flour and make the fountain *

fontana pasta frolla

buccia arancia pastafrolla

Put the sugar in the fountain, break the eggs and grate the orange peel over all the flour and then sprinkle the pisto* also over all the flour

Take the butter at room temperature and cut it into small pieces on top of all the flour

burro pasta frolla

impasto pastafrolla

Quickly mix all the ingredients to ensure that the heat of your hands does not overheat the dough

Roll up the dough and mash it a little

panetto pastafrolla

pasta frolla frollatura

Wrap the dough in a cloth and put it to rest in the fridge for at least 30 minutes if you need it immediately, otherwise 12 hours

Cut the pumpkin in half. With a spoon, clean it from all filaments and seeds and salt it. Put the two halves in the baking tray covered with parchment paper, with the cut below. Now put in the oven and cook at 180°C (350°F) for 30 minutes in a preheated oven

When it is cooked, take the pumpkin out of the oven and remove the skin

Put 500g of cooked pumpkin in the glass of the mixer, add half of the sugar, blend everything well, gradually adding the milk until the mixture is velvety without lumps

Pour the pumpkin puree into a saucepan, cook over medium-low heat, stirring constantly, until it reaches a boil, then turn off

In a large bowl or in the glass of the planetary mixer, whip the eggs with the sugar, the spices and mix the flour from bottom to top, making sure that no lumps are formed, then gradually add the pumpkin puree and mix well

Pour the mixture into a clean saucepan (not the one you cooked the pumpkin), put it on medium-low heat, always turning, especially on the edges and in the center of the pot. Let it thicken until some bubbles come out and turn off

Now add the butter into small pieces, mix well until it melts and everything is incorporated. The pumpkin custard is ready

Take the shortcrust pastry from the fridge, with a rolling pin roll it out over the lightly floured pastry board and form a circular sheet to cover the entire pan

Put the pastry in the pan, make it adhere well to the bottom and edges, cut all the dough that comes out of the edges

Prick the bottom with the tines of the fork

With a spoon or a whisk, mix the cream vigorously, to remove any lumps or patina, then, pour it into the pan with the pastry and with a fork or spatula, level the cream

Curl the pastry that is out of the cream and gradually lower it onto the cream

Bake at 180°C (350°F) in a preheated static oven and bake 30 minutes or until lightly golden

Remove the tart from the oven, let it cool for three hours, then remove the pan

Put the cake on the tray, decorate the whipped cream with a pastry bag or spoon and serve

Tips

  1. The orange must be organic and well washed and dried.
  2. The orange can be grated directly on the flour.
  3. If you want a truly excellent shortcrust pastry, knead it the day before, so it doesn’t break during processing.
  4. This is a hard shortcrust pastry, if you need a soft shortcrust pastry, add a pinch of baking soda or a sachet of baking powder to the dough.
  5. *The fountain is the hole that is made in the flour so as not to let the liquid ingredients come out.
  6. The Hokkaido variety pumpkin, is the classic pumpkin used at Halloween with small dimensions and orange peel, its characteristic is: a sweet pulp with a low concentration of liquids and a taste reminiscent of chestnuts.
  7. *Pisto is a mixture of spices used especially in the areas of Naples, if you do not have it you can replace it with the mix of the following spices: 1 tablespoon of cinnamon, 1 tea spoon of ginger and a tea spoon of nutmeg.
  8. The cream must be cold from the refrigerator.

Storage

The pumpkin tart can be kept for two to three days, always covered in the fridge.

Equipments

  1. Oven
  2. Drip tray or baking tray
  3. Greaseproof paper
  4. 3 Medium casserole
  5. Planetary or blender with bowl
  6. Silicone spatula*
  7. Wooden ladle
  8. Cooker
  9. 2 medium bowls
  10. Knife
  11. Colander
  12. Immersion mixer
  13. Grater
  14. Round pan 26cm
  15. Sac a Poche
  16. Spoon
  17. Tea spoon
  18. Tray

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