Pumpkin Shortbread Pie - Top 3 Recipes

Sift the flour into a bowl and add all the dry ingredients. Mix them with a spatula or your fingertips until evenly distributed. Take the frozen butter, dip it in the flour, and rub it in, dredging it occasionally. Mix everything quickly and carefully with your hands to prevent the butter crumbs from melting under the heat.

Add vinegar, vanilla extract, and egg yolks. Rub everything vigorously into the flour mixture using light movements, as if loosening snow and rubbing it with your hands. Add vinegar to the dough to ensure it crumbles well and is crisp. However, we use it without baking soda.

To check if everything is mixed well, take a small amount in your palm and squeeze it. If it forms tight clumps and crumbles back into crumbs when pressed with your fingers, it's been mixed well.

Take a 24 cm springform pan. Line it with a cut-out circle of parchment paper and grease the bottom and sides with a knob of butter.

Pour half the dough into the pan and spread it into an even layer. Then, using a glass or small container, press it down lightly.

We put the resulting mixture in the refrigerator so that the butter does not melt.

Let's start preparing the filling. Grate the pumpkin finely into a wide bowl. Add the orange zest and sugar. If the pumpkin flesh isn't very juicy, add orange juice or skip this step. Stir.

Remove the pan from the refrigerator and spread the filling evenly with a spoon.

Sprinkle the remaining dough crumbs over the pumpkin filling, making sure they completely cover it. Don't pack them down, but rather sift them between your fingers, like sand, into the pan.

To make the pie more interesting, squeeze some of the remaining crumbs with your hands and try to make them larger.

Place the pie in a preheated oven at 170-180°C and bake for 30-40 minutes until a beautiful golden brown color. Adjust the temperature according to your oven's power.

Let the pie cool until warm. Carefully open the lid and remove it from the pan.

Wash the orange and grate the peel on a fine grater to obtain the zest.

Peel the orange to remove any remaining peel and extract the pulp. Cut the pulp into segments, carefully removing the veins.

Cut the resulting slices into small cubes.

Grate the pumpkin pulp on a coarse grater.

Add orange pieces and zest to the grated pumpkin.

Pour sugar, cinnamon, and vanilla into the container with the pumpkin. Mix thoroughly.

Sift flour into a separate bowl.

Add 100 g of sugar and a teaspoon of baking powder to the flour. Mix the ingredients.

Coat the chilled butter in flour and grate it on a coarse grater. Add two egg yolks to the same bowl and mix all the ingredients until a dough forms.

Pour ⅔ of the resulting dough crumbs onto the bottom of the baking dish and smooth it over the entire surface.

Add the pumpkin filling to the pan and spread it evenly over the dough, leaving some space around the edges.

Sprinkle the remaining dough on top. Bake in the oven, preheated to 180 degrees Celsius, for 40–45 minutes.

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.