American Cinnamon Pumpkin Pie

Ingredients (8 servings) 

Wheat flour: 400g

Butter: 250g

Chicken egg: 3 eggs

Pumpkin: 900g

Sugar: 200 grams

30% cream: 200 ml

Cinnamon: to taste

Vanillin: to taste

Salt: to taste  


Cooking instructions (2 hours)

1. Sift the flour and salt into a bowl. Rub between the palms of your hands with soft butter so that the mixture resembles breadcrumbs, then add a lightly beaten egg and knead the dough. Roll it into a ball, wrap in clingfilm and leave in the refrigerator for 30-50 minutes.


2. Peel the pumpkin and remove the seeds. Dice the flesh into cubes. Place in a heavy-based saucepan or casserole, add a little water and stew until soft and the liquid has completely evaporated. With a blender grind the pulp into a smooth mass. You can strain the puree through a sieve to make it more tender.


3. Roll out the dough on a lightly floured surface and line a low round dish about 30 cm in diameter with it. Place a sheet of baking paper on top of the dough and fill with any grits. This will allow the cake to bake evenly. Bake for 15 minutes at 190 degrees.


4. Place the pumpkin puree in a bowl and whisk with the two eggs, sugar, cream, spices and salt. Pour the mixture into the baking tin. Bake the pie for 50-55 minutes at 180 degrees. When the cake cools, you can cut it into portions.


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