American pumpkin pie with cream

Mix salt, cinnamon and flour.

Add the butter. The original American recipe uses shortening, which is 100% vegetable-based fat. You can use 82.5% butter or coconut oil.

Mix the butter and flour together. Then add ice water and knead with your hands until you have a completely smooth, dense dough.

Wrap the dough in cling film and put it in the refrigerator to rest.

Mix the dry ingredients for the filling in a separate bowl: salt, sugar and spices.

The result should be a completely homogeneous mixture.

In a separate large bowl, lightly beat the eggs with a whisk to combine the yolk and white.

Add pumpkin puree and sugar with spices.

Mix until you get a homogeneous pumpkin mass.

Add the cream and mix again until smooth. If desired, you can substitute the same amount of condensed milk for additional sweetness. Set aside.

Sprinkle the surface with flour and begin rolling out the dough.

Roll out the sheet to a thickness of about 5 mm. Try to keep the thickness uniform throughout. The sheet should be larger than the pan to form the edges of the pie later.

We roll the sheet of dough onto a rolling pin and transfer it to the pan.

Carefully spread the dough into the pan and form the edges. By pinching the dough between your fingers as shown in the photo, you can create a classic American decoration even on a round pan.

Pour the filling into the pie. Bake for 15 minutes at 220 degrees Celsius in a preheated oven. Then reduce the temperature to 180 degrees Celsius and bake the pumpkin pie for another 40 minutes.