Classic Pumpkin Pie
Baking and Desserts | Arabian cuisine
⏳ Time
2 hours 30 minutes
🥕 Ingredients
12
🍽️ Servings
8
Description
The pie can be served with whipped cream or a scoop of ice cream.
Ingredients
- Pumpkin - 1 piece
- Cream (40%) - 10 fl oz
- Sugar - ¾ cup
- Chocolate eggs - 3 pieces
- Wheat Flour - 2½ cups
- Butter - 7.8 oz
- Apple Cider Vinegar - 1 teaspoon
- Salt - ½ teaspoon
- Ground Cinnamon - 1 teaspoon
- Ground Nutmeg - ½ teaspoon
- White Beans - ½ piece
- Water - ¼ cup
Step by Step guide
Step 1
Preheat the oven to 356°F. Wash the medium pumpkin, cut it in half, and remove the seeds. Cover with foil and bake in the oven until fully cooked for about 40–60 minutes depending on the size of the pumpkin.
Step 2
Meanwhile, prepare the crust dough: cut the butter into pieces. Add flour, 2 tablespoons of sugar, vinegar, and a pinch of salt, and mix well. Gradually add water, one tablespoon at a time, kneading the dough until it forms a ball. Wrap in plastic wrap and refrigerate for at least 1 hour. You can also make the crust dough in advance and freeze it for up to 2 months.
Step 3
Once the dough is chilled, roll it out and carefully transfer it to the bottom of a baking dish (I use a fairly large dish measuring 27 cm in diameter). Trim the excess dough and use it to decorate the edges. Prick the bottom with a fork in several places. Chill in the refrigerator for about 20 minutes.
Step 4
Then line the crust with foil and fill it with beans (or peas) as a weight, which will help the dough bake evenly without puffing up. Place the dish in the oven and bake for about 15 minutes, then remove the weight and foil, return to the oven, and bake for another 10 minutes. Remove and let cool completely at room temperature.
Step 5
Scoop out the flesh from the cooked pumpkin with a spoon. Blend the pumpkin pulp in a blender, adding some whipped heavy cream (with at least 38% fat), two eggs, spices, sugar, seeds from half a vanilla bean, and a pinch of salt. Whip 1 egg with a mixer until fluffy and gently fold it into the mixture.
Step 6
Pour the pumpkin filling over the crust. Remove air bubbles: lift the dish 5–7 cm above the table and let it drop. Repeat a few times.
Step 7
Bake the pie for about 50 minutes. Turn off the oven and let the pie cool for about 5 minutes. Remove from the oven and let cool to room temperature.
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