This is how you easily make the best pumpkin pie like in America

Delicious pumpkin pie belongs in autumn!  If there are pumpkins again, you should definitely try this pumpkin pie, based on our recipe.
Delicious pumpkin pie belongs in autumn! If there are pumpkins again, you should definitely try this pumpkin pie, based on our recipe. imago/YAY images

It has noticeably cooled down outside – and that means: Autumn is just around the corner! When the cold season arrives, it not only means that we can make ourselves more comfortable again, but also that the range on the fruit and vegetable shelves changes again. Pumpkin season has begun! But: what do you do with the big fruit? Pumpkin pie, of course! In America, the classic “pumpkin pie” has a permanent place on the menu in the fall. Here comes the recipe.

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This pumpkin pie looks complicated at first, but don’t let the ingredients put you off. Actually, it’s not that hard to make… and tastes heavenly! The best is to serve the pumpkin pie with a dollop of whipped cream – it gives the pumpkin pie a little extra kick! Here comes the recipe.

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Pumpkin Pie Ingredients: You need these for the pumpkin pie

You need: 1 Hokkaido pumpkin, 120 grams of cold butter, 150 grams of flour, 1 tablespoon of sugar, ½ teaspoon of salt, 4 tablespoons of water, 120 grams of double cream, 120 milliliters of milk, 200 grams of brown sugar, 1 packet of vanilla sugar, a little cinnamon, a pinch of nutmeg , salt, 3 eggs

Here’s how it works: Wash the pumpkin, dry it, cut it in half and remove the seeds. Then cut the meat into pieces, place on a baking sheet lined with baking paper and bake in the oven for about 30 minutes. Remove and puree in a bowl – either in a blender or with an immersion blender. Keep puree aside.

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Pumpkin pie is a classic in America.  And it's not hard to make.  Try the recipe!
Pumpkin pie is a classic in America. And it’s not hard to make. Try the recipe! imago/Shotshop

In another bowl, knead the flour, sugar, salt and butter by hand to form a smooth dough. Add the water gradually as well. Place in the fridge for an hour, wrapped in plastic wrap. After this time, roll out, place in a pie dish and put back in the fridge.

Now comes the filling: Weigh out 400 grams of the pumpkin puree. Pour the milk, cane sugar, spices and double cream into a bowl and mix until you get a smooth mixture.

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Preheat oven to 200 degrees. Take the dough out of the fridge and prick it a few times with a fork. Place a layer of parchment paper on top and place baking cups on top to bake the dough “blind” (due to the weight it doesn’t rise too much and stays straight). Put in the oven for 15 minutes. Take out, fill in the pumpkin filling and bake in the oven at 180 degrees for another 40 minutes. Then let cool and serve. Enjoy your meal!

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