Directions

• We find a wide variety of pumpkins in stores today. You have to be careful what you buy, if you don’t know the varieties suitable for cooking, ask the seller first. This time I chose a pumpkin with a white skin that I knew since I was a small child. My mother always baked us in the winter evenings, we enjoyed it as a dessert with a little sugar sprinkled on top.
• Now that we have the baked and cooled pumpkin, we can prepare the rest of the ingredients. We weigh the ingredients for both the filling and the dough, it is always important to have everything at hand.
• To begin with, we take care of the dough. We have to move quickly because we have a tart dough with cold butter in the composition. I chose to use a food processor, but you can also use a knife. We mix the butter with the flour for 1-2 minutes until we get a sandy dough. Add the sugar, eggs, spices and mix for 2-3 minutes.
• Scoop out the formed dough, even if at first it will seem lumpy, do not add more flour. We work quickly with the dough and wrap it in foil. We keep it in the refrigerator for at least half an hour. I even held it for 1 hour because I had other things to do. The butter particles solidify and you could spread it without breaking it.
• Take the dough out of the refrigerator and remove the foil. I floured the work surface and spread the tart sheet approx. 1/2 cm. With the help of the rolling pin, I rolled the sheet on it and placed it in the form of a tart. I did not grease the mold because the dough is quite fat and will not stick. I cut off the excess edges and poked the dough with a fork from place to place, this way it does not form bubbles when baking. Bake the dough for 12-15 minutes, empty, at 200 C.
• For the filling, I added all the ingredients to the blender and mixed everything until I got a creamy and aromatic consistency. I poured the mixture over the baked dough and decorated with leaves made from the remaining dough. Put the pan back in the oven and this time bake for 40-45 min. Be careful not to bake it longer because the filling will crack.
• I have to admit that during the 40 minutes, the smell in the house was downright killer. We have to arm ourselves with even more patience, because we have to wait for the pie to cool completely before cutting it. I successfully managed not to cut it until the next day, we also had guests and the pumpkin pie was a real success.
• Serve your traditional American pumpkin pie with a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat. The pumpkin filling melts in your mouth, an absolutely delicious taste. I will definitely make this cake even in the winter. Enjoy!