American Pumpkin Pie - 5 Step-by-Step Recipes

If you don't have pre-made pumpkin puree, cut 900 grams of pumpkin into pieces. Place them in a baking dish, cover with foil, and bake in the oven at 180 degrees Celsius (350 degrees Fahrenheit) for 25 minutes. Puree the baked pumpkin into a puree.

Place flour in a deep bowl and add frozen butter. Coat the butter in flour and grate it into the same bowl using a coarse grater, creating a fine crumble.

Add a little ice water to the resulting crumbs, add salt, and knead by hand. The amount of water depends on the moisture content of the flour.

Wrap the resulting dough in cling film and place in the freezer for 20 minutes.

Once the dough has cooled, roll it out into a thin circle.

We transfer the dough circle into the mold, carefully distributing it along all edges, creating a kind of basket.

We pierce the dough with a fork.

Line the dough with foil and add a weight (peas or rice are good choices). Bake the pan with the dough in the oven at 180 degrees Celsius for 12 minutes.

Add cinnamon, nutmeg, cloves, eggs, ginger, and condensed milk to the prepared pumpkin puree. Stir the ingredients constantly as you add them.

Pour the pumpkin mixture into the pan with the baked dough (after removing the weight and foil).

Place the pie in the oven at 170 degrees for 60-90 minutes, checking periodically for readiness.

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.

Cut the pumpkin flesh into small pieces. Place the flesh in a baking dish, cover with foil, and bake in the oven for 40 minutes at 200 degrees Celsius.

Mix butter and flour using a chopper.

In a deep bowl, beat one egg with sugar using a whisk.

Pour the egg-sugar mixture into the flour and mix with a chopper.

Wrap the resulting dough in cling film and place in the refrigerator for 60 minutes.

Roll out the cold dough with a rolling pin, roughly forming a circle.

Place the dough circle into a greased and floured baking pan. Carefully press it into the edges and remove any excess dough.

Grind the prepared pumpkin pulp to a puree state and add condensed milk, eggs, ginger, cinnamon and nutmeg.

Mix everything thoroughly with a whisk until smooth.

Pour the prepared filling into the mold lined with dough. Leftover dough can be used to create decorative edges.

Place the pan in the oven for 15 minutes, preheating it to 200 degrees Celsius. Then reduce the temperature to 180 degrees Celsius and continue baking for another 45 minutes.

As a decoration, you can draw patterns on the pie using condensed milk.

In a deep bowl, mix flour, salt and two teaspoons of cinnamon.

Add butter to the resulting mixture.

Rub the ingredients with your hands or a spoon until they form coarse crumbs.

Add ice water and knead the dough. Then wrap it in plastic wrap and refrigerate for 30 minutes.

In a separate bowl, mix sugar and spices.

Crack the eggs into a deep bowl and lightly beat. Add the pumpkin puree and sugar-spice mixture, and whisk until smooth.

Pour in the cream and mix thoroughly again.

Roll out the chilled dough and place it in a prepared baking pan.

Pour the pumpkin filling over the dough. Bake the pie for the first 15 minutes at 200 degrees Celsius (400 degrees Fahrenheit). Then reduce the temperature to 180 degrees Celsius (350 degrees Fahrenheit) and continue baking for another 45 minutes.

Grind pecans in a blender.

Add flour and butter, salt and sugar. Turn the machine back on.

Add cream, eggs and 1 tablespoon very cold water.

Gradually add all the water, keeping the blender running. The result should be a fairly stiff dough. If your blender is too weak, you can mix everything by hand.

Dust a board with flour and knead the dough slightly. Form it into a tight log and wrap it in plastic wrap. Chill in the freezer for 30 minutes.

Roll the dough out evenly, place it on the pan, and press it into all the corners with your fingers. Then poke it generously with a fork and bake for 20 minutes at 180 degrees Celsius. Set aside and let cool.

Melt the butter. Combine all the pumpkin filling ingredients in a bowl. Make sure they're at room temperature to make it easier to combine.

Combine the pumpkin mixture with a mixer until smooth. Set aside.

Peel the apples and cut them into slices.

Soak apple slices in a bowl of ice water and lemon juice.

In a separate bowl, combine the jam with flour, sugar and cinnamon.

Mix until smooth and homogeneous.

Roll the apples in this mixture, making sure they are completely covered with jam.

Place the apples in an even layer on the previously baked dough.

Spread the pumpkin filling over the top. Bake for 40 minutes at 180 degrees Celsius. Brush the top of the crust with milk to prevent it from burning during baking.

Place all the streusel ingredients, except the yolk and cream, in a bowl.

Mash them into uniform lumps and then sprinkle them onto the surface of the finished pie.

If you want a glossier pie surface, mix the yolk with the cream until you get a smooth liquid.

Brush the top of the pie with egg and bake for another 10-20 minutes, until the streusel is golden brown.