American Pumpkin Pie with Cream Cheese
Baking and Desserts • American
Description
American Pumpkin Pie with Cream Cheese
Ingredients
- Wheat Flour 10 oz
- Sugar 5 oz
- Salt ½ teaspoon
- Egg white 1 piece
- Whole egg 2 pieces
- Butter 5 oz
- Vanilla extract 1 teaspoon
- Ground Cinnamon ½ teaspoon
- Grated Ginger Root ¼ teaspoon
- Water 3 tablespoons
- Pumpkin 15 oz
- Semi-soft cream cheese 10 oz
- Ground Nutmeg ¼ teaspoon
- Vanilla Ice Cream 0 oz
- Ground clove ¼ teaspoon
Step-by-Step Guide
Step 1
First, prepare the pumpkin (choose the method that is most convenient for you). Method 1 - MICROWAVE. Wash the pumpkin, cut it, remove the seeds, and peel it. Place it in a glass container, cover with a glass lid, and cook on high power in the microwave for 15 minutes. Check if it is soft; if so, it is ready. Blend it into a puree in a blender or strain it through a sieve to make it smooth. If the puree releases water, drain it. Method 2 - POT. Wash the pumpkin, cut it, remove the seeds, and cut it into wedges. Use a pot with a steamer insert. Place it in the pot, cover with a lid, and steam until tender. Check if it is soft; if so, it is ready. Peel it, blend it into a puree in a blender or strain it through a sieve. If the puree releases water, drain it. Method 3 - OVEN. Wash the pumpkin, cut it, remove the seeds, and cut it into wedges. Place it on a baking sheet, lightly grease with butter, cover with foil, and bake until tender. Check if it is soft; if so, it is ready. Peel it, blend it into a puree in a blender or strain it through a sieve. If the puree releases water, drain it. After preparing the pumpkin, proceed to make the crust.
Step 2
Sift the flour. In a large bowl, mix the flour, sugar (2 tablespoons), and salt (a pinch).
Step 3
Cut the butter (150 g) into pieces. Add the butter to the flour mixture and start rubbing it in (you can use your hands).
Step 4
Gradually add the water, one tablespoon at a time, kneading the dough. The water should be ice-cold. Knead the dough just enough to combine, but do not overmix. The dough should form a ball. If there is not enough water, add more. Then cover with plastic wrap and refrigerate for at least 30 minutes.
Step 5
For the pumpkin filling, in a bowl, beat the cream cheese with a mixer, add the pumpkin puree (we need only 2 cups; the rest can be frozen), mix, add sugar (1 cup), salt, and beat until smooth. Add the eggs (the whole egg + yolks, slightly beaten), heavy cream, and softened butter (60 g), and beat until smooth. Then add the spices and mix. For spices, if you want to achieve the taste of a real American pumpkin pie, it is best to use traditional spices. You can combine them according to your preferences. Traditional spices for pumpkin filling: cinnamon, ginger, nutmeg, ground allspice.
Step 6
Take the dough out of the refrigerator. Roll out the dough, adding a little flour (to make it easier to roll out and transfer to the pan: you can roll it out between 2 sheets of plastic wrap or parchment paper).
Step 7
Chill the pie pan (about 25 cm) in the refrigerator for 15 minutes. Place the rolled-out dough in the pan (first remove the wrap, place it in the pan, then remove the second sheet of wrap), pressing it down with your fingers. Trim the edges of the crust, slightly overhanging the edge of the pan, giving a nice shape to the crust: either make a wave pattern or press with a fork, etc. Place it in the refrigerator to chill for 1 hour. Preheat the oven to 430°F.
Step 8
Line the crust with foil or parchment paper. Place pie weights (or you can substitute with dry beans, filling the foil to the edges, about 1 kg of beans) for even baking.
Step 9
Place in the oven and bake for 10 minutes. Remove the beans and foil, and continue baking until a golden crust begins to form, about another 10 minutes. Remove and let the crust cool.
Step 10
Reduce the oven temperature to 355°F.
Step 11
Pour the pumpkin filling into the warm crust.
Step 12
Bake for about 50 minutes, until the center of the pie begins to set.
Step 13
Turn off the oven and let it sit for about 10 minutes. Remove and place on a (gas) rack (to allow air to circulate underneath) to cool to room temperature.
Step 14
Serve with whipped cream (but not from a can, as it deflates) or ice cream.
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