Classic American Pumpkin Pie

Dive into the autumn season with a slice of Classic American Pumpkin Pie, a dessert known for its incredibly smooth texture and rich aromatic spices including clove, nutmeg, and cinnamon. Unlike other variations, this pie skips the traditional crusty base, focusing on the creamy filling that makes it irresistibly soft and almost custard-like. Perfectly spiced and not overly sweet, this pie requires some cooling time to set properly, ensuring that every slice is perfect.

Servings: 6

Total Cooking Time: 1 hour 30 minutes

Calories per serving: 556.81 kcal

Ingredients:

For the filling:

• Pumpkin, peeled and cubed: 2.2 lbs (1 kg)
• Heavy cream (33% fat): 1 cup (250 mL)
• Eggs: 3
• Sugar: 6 tablespoons (90 g)
• Honey: 4 tablespoons (60 mL)
• Cayenne pepper: 1/4 teaspoon (1.25 mL)
• Ground cinnamon: 1/2 teaspoon (2.5 mL)
• Ground nutmeg: 1/4 teaspoon (1.25 mL)
• Ground cloves: 1/4 teaspoon (1.25 mL)
• Ground ginger: 1/2 teaspoon (2.5 mL)
• Salt: a pinch

For the crust:

• All-purpose flour: 11.3 oz (320 g)
• Butter, cold and cubed: 4.2 oz (120 g)
• Egg yolk: 1
• Salt: a pinch

For serving:

• Whipped cream
• Caramelized nuts

Nutritional Bio:

• Proteins: 4.28 g (5.35% daily value)
• Fats: 10.70 g (11.89% daily value)
• Carbohydrates: 33.12 g (19.72% daily value)
• Calories: 241.45 (13.41% daily value)
• Sodium: 41.68 mg (2.87% daily value)
• Total sugar: 15.88 g (31.76% daily value)
• Saturated fat: 6.29 g (31.45% daily value)
• Dietary fiber: 0.92 g (3.07% daily value)

Step-by-Step Cooking Instructions:

Prepare the crust:

1. Sift flour with salt onto a large board.
2. Incorporate cold butter cubes, using a pastry cutter or knife, until the mixture resembles fine crumbs. Mix in the egg yolk quickly to form a dough.
3. Shape into a ball, wrap in plastic, and refrigerate for at least 30 minutes.

Pre-bake the crust:

1. Roll out the dough on a floured surface to fit a 26-28 cm (10-11 inch) pie pan. Press the dough into the pan, forming edges and prick the base with a fork.
2. Chill in the refrigerator for another 15 minutes.
3. Line the dough with parchment and fill with dry beans or baking weights. Bake in a preheated oven at 392°F (200°C) for 10 minutes. Remove weights and bake for another 5 minutes.

Make the filling:

1. Simmer pumpkin cubes in water until soft, about 20-25 minutes. Drain, cool slightly, and mash.
2. For a smoother filling, strain through a sieve to remove excess water.

Assemble and bake:

1. Whisk together eggs, sugar, honey, cream, spices, and salt. Stir in pumpkin puree until smooth.
2. Pour the mixture into the pre-baked crust.
3. Bake at 356°F (180°C) for 40 minutes. Let the pie cool in the oven gradually.

Serve:

1. Once cooled, invert onto a plate, remove the pan, and flip onto a serving dish.
2. Garnish with whipped cream and caramelized nuts.

Chef’s Note:

For added freshness, include a bit of lemon juice and zest to the pumpkin mixture. This pie is perfect dusted with powdered sugar, garnished with pecans or walnuts, and drizzled with maple syrup for extra indulgence.