The easiest homemade pumpkin pie recipe for Thanksgiving
Pumpkin pie means fall season and, for the Americans, Thanksgiving (if you’re looking for the perfect recipe for your turkey click here): it’s a traditional recipe we Europeans don’t know very well. In reality, it’s such a nice pie I’m sure you’ll get addicted to it as it happened to me a few years ago.
Traditionally the recipe includes a crusty base like the one Martha Stewart prepares but I prefer to use a pastry base, the same I use for my Italian chocolate and ricotta tart just to give this pumpkin pie a softer and lighter texture.
I know many people also use canned pumpkin to make this pie but I prefer to make my filling at home and be sure my pie will be as much genuine as possible. The result is a perfect and easy pumpkin pie to be stored for a couple of days or to be served as a dessert during the fall season and, why not? at Christmas, if you don’t celebrate Thanksgiving.
One of the big secrets of this recipe is that there’s no condensed milk involved: I use cream, not double cream, and beat it light to avoid my filling it’s too fluffy. You can replace the cream with the condensed milk but for sure your pie will be heavier and you need to find a good balance with the other ingredients to really bake a perfect and enjoyable pumpkin pie.
There are many recipes out there to bake a perfect pumpkin pie and mine is surely one of the many and not the original one but trusts me, it works for the best and it’s a real pleasure both making and eating it. Serve it with a cup of homemade pumpkin spice latte and I’m sure you’ll be happy.
Ingredients for 8 servings (23cm pan)
- 400 grams shortcrust pastry (click for the recipe)
- 550 grams of pumpkin
- 175 grams of sugar cane
- 2 eggs
- 140 ml of fresh cream
- 1 teaspoon of cinnamon
- 1 teaspoon of 4 spices
- 1 teaspoon of ginger powder
- Turn on the oven at 180°C (356°F) and in the meantime spread the shortcrust pastry into the pan and drill the base slightly. Cover with transparent paper and put in the fridge while preparing the filling.
- Cut the pumpkin and put it in a saucepan with 2 tablespoons of water. Boil it over high heat. Lower the flame and continue to cook until the pumpkin becomes creamy and soft and the water has not evaporated completely.
- Put the pumpkin into the blender and blend. Whip the 2 eggs and put them aside.
- In a frying pan with little oil pour the sugar, the cinnamon, the 4 spices mixture, ginger and the slightly whipped cream. Let it warm without bringing to boil. Add this compound to the two eggs mixing to ensure that the eggs do not grub and do not become like an omelet.
- Add the pumpkin puree to the mix and make sure all the ingredients are blended.
- Pull the shortcrust out of the fridge and fill it with the liquid mix
- Bake in the hot oven at 180° (356°F) for about 35 minutes then remove from the oven and let it cool. When cold, serve with lightly whipped cream.
Preparation time: 50 minutes