A taste of autumn: The ultimate guide to American pumpkin pie

Although sometimes gloomy and overwhelming, autumn is full of many flavours and aromas that can only be enjoyed this time of year. One of these autumn specialties is pumpkin pie, and the best inspiration will be the American dessert pumpkin pie.

The scent of pumpkin pie evokes long autumn evenings. Every bite is bathed in the aroma of spice, and the creamy texture makes the dessert settle on the tongue like the most comfortable chair. It's hard to describe the sensations after trying pumpkin pie. You simply have to try it.

The famous American pumpkin pie is a crunchy tart filled with a creamy pumpkin-spice filling. This baked good is particularly popular in the autumn.

The first mentions of pumpkin pie date back to the late 18th century. An essential element of the dessert, apart from the obvious pumpkin, is the addition of spices. In the past, it was a mixture of nutmeg flower, nutmeg, and ginger, or ginger and allspice. Currently, ready-made spice blends, known as pumpkin spice, are used to season American pumpkin pie. You can easily buy this mix in a store, but you can also easily make it at home.

Ingredients:

FILLING            

• 500 grams pumpkin purée (preferably from hokkaido pumpkin),
• 270 grams mascarpone cheese,
• 3 eggs,
• 40 grams butter,
• 100 grams sugar,
• half a teaspoon of salt,
• 1 teaspoon pumpkin spice.

CRUST      

• 300 grams wheat flour,
• 250 grams butter,
• 70 grams VERY COLD water,
• half a teaspoon of salt.

Preparation:            

1. Mix some of the flour with the butter until it forms a crumble. Then add the rest of the flour, salt, and very quickly knead the dough. Then add cold water and knead it again. Wrap the finished dough in foil and put it in the refrigerator for 2 hours.
2. After this time, take the dough out of the refrigerator and roll it out, then line a tart pan (24 cm) with it so that the dough sticks out slightly above the edges. Cover the tart with aluminium foil, weigh it down with special weights or dry beans, and bake at 200°C (or 390°F) for 20 minutes. After this time, remove the foil and bake for another 5 minutes. Cool the baked tart.
3. Mix the chilled pumpkin purée with the cheese, butter, sugar, and spices. Add a pinch of salt, then the eggs. Mix until smooth.
4. Pour the prepared pumpkin filling into the cooled tart crust. Bake at 140°C (or 285°F) without convection for 50-55 minutes.
5. The pumpkin pie will be ready when the centre only moves slightly.
6. The tart must cool well before serving and then should be placed in the refrigerator for at least 2 hours.
7. Serve with whipped cream, caramelized nuts, or powdered sugar.