Pumpkin pie or pumpkin pie, special halloween

Pumpkin cake

El pumpkin cake o pumpkin pie is a traditional American dessert, very common on Thanksgiving or Halloween. On November 1, many of you will adopt as yours this party that until a few years ago we only knew from the movies. If so, why not complete the celebration with this dessert?

Pumpkin pie obviously has pumpkin as its main ingredient, however they are the spices those that give it that characteristic and unique flavor. A combination of cinnamon, nutmeg, cloves, ginger, and allspice.

Ingredients

For the sweet dough

  • 210 g. Of flour
  • 85 g. icing sugar
  • 10 g. vanilla sugar
  • 1 teaspoon of salt
  • 25 g. ground almond
  • 125 g. cold butter
  • 1 egg

For the filling

  • 450 g. pumpkin puree (900 g. of raw pumpkin)
  • 400 g. condensed milk
  • 1 teaspoon of cinnamon
  • 1/2 teaspoon ginger
  • 1/2 teaspoon of nutmeg
  • 1/2 teaspoon ground cloves
  • 1 / 2 teaspoon salt
  • 2 eggs

Pumpkin cake

Crafting

To make the pumpkin puree, clean 900 g. pumpkin, removing the seeds and central threads. Cut the squash into large chunks and put them on the baking sheet, skin side down. Bake at 165ºC for about 1 hour until soft enough to puree. Mash the squash with a fork and drain in a colander for an hour.

While the pumpkin is in the oven you can take advantage of making the sweet dough. To do this, sift the flour and mix it with the sugar, salt and ground almonds. Then add the cold butter in pieces and knead until it has a texture similar to that of breadcrumbs. Then, pour the semi-beaten egg and well with your hands, well with a wooden spoon, knead until you get a ball of dough. Wrap it in plastic wrap and put it in the refrigerator for at least two hours.

Once the resting time has passed, roll out the dough between two films so that it does not stick, until a circumference greater than the mold is achieved. Keep in mind that to contain the filling you will need 3,5cm high. Line the mold and poke the bottom of the dough with a fork so that it "breathes." Keep it in the fridge.

For prepare the filling separates 400 g. pumpkin puree and beat at low speed until smooth and homogeneous. Combine them with 400 g. of condensed milk and two eggs. Add them one by one, until they are smoothly integrated, without beating, so that the dough does not catch air.

Pour the filling into the mold and put in the oven preheated to 210ºC 15 minutes. Then lower the temperature to 165ºC and bake another 40 minutes. Please do not open the door during the process. After those 40 minutes, puncture the dough and if it comes out almost clean, turn off the oven; the cake will finish being done with the residual heat of the oven.

Let it cool down and serve it at room temperature or cold.

Pumpkin cake

Notes

The cake will have a greater consistency if you make it from one day to the next. You can keep it in the fridge for several days.
If you see the dough puff up when you put it in the oven, lower the temperature.

More information about the recipe

Pumpkin cake

Preparation time

Cooking time

Total time

Kilocalories per serving 300

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  1.   Juan Jose Lomba Hernandez said

    Delicious! Thanks a lot