Gaby
This classic American pumpkin pie pairs a flaky shortcrust pastry with a silky pumpkin custard flavored with warm spices. The pastry is made from flour, butter, an egg, and sugar. The filling is a custard-like pudding made with cream or milk, an egg, and pumpkin puree. The distinctive flavor comes from warm spices like cinnamon and nutmeg. A study in Chicago found that the aroma of pumpkin pie was especially stimulating to men, increasing blood flow to erogenous zones. Americans cherish this dish so much they hold annual festivals for it; at the New Bremen Pumpkinfest in Ohio, bakers created the world’s largest pumpkin pie, six meters in diameter and about 1.7 tons.
Ingredients for the crust (serves 8): 250 g of all-purpose flour, 130 g of butter, 1 egg, 50 g of sugar, and 1/2 teaspoon of vanilla sugar.
Ingredients for the filling (serves 8): 300 g of pumpkin puree, 320 g of condensed milk, 2 eggs, 1/2 teaspoon of ground cinnamon, 1/2 teaspoon of ground nutmeg, 1 teaspoon of vanilla sugar, and a pinch of salt.
Cut the chilled butter into cubes, combine it with the flour, and rub it into a crumbly texture. Add the egg and both types of sugar. Knead the dough until it no longer sticks to your hands, then place it in the refrigerator.
Preheat the oven to 180°C (350°F).
Mash the pumpkin flesh into a puree, add the condensed milk, and mix well. Beat in the eggs, then add the salt, vanilla sugar, cinnamon, and nutmeg. Mix thoroughly once more.
Roll out the dough and place it in a baking dish, smoothing it out and forming edges. Pour the pumpkin filling over the crust.
Place the pumpkin pie in the preheated oven and bake for 50 minutes; the filling should set without forming a rigid crust.
Tip
Allow the pie to cool completely before serving; this helps the filling set properly. Serve with whipped cream.
