American Pumpkin Pie

Pumpkin pie has its roots in the earliest Thanksgiving celebrations in the United States, in the latter half of the 1600s. It still graces American tables on Thanksgiving Day, but is also made on Halloween for its crumbly pastry shell and soft, creamy heart.
In this recipe, S series heat is indispensable to reproduce the special textures: the perfect balance of the percentages of top and deck, together with the opening of the steam valve halfway through baking, will ensure the right crispiness and caramelisation of the outside, while keeping the centre of the pie smooth and velvety, as the original Thanksgiving pumpkin pie recipe calls for.
Let’s go through all the steps:

Pumpkin pie recipe

PUMPKIN PIE INGREDIENTS – For an approx. Ø 22 cm cake pan

For the brisée dough
215 g 00 Flour
75 g cold butter
1 tablespoon sugar
50 ml iced water
1 pinch of salt

For the pumpkin cream
260 g cooked pumpkin puree (approx. 1 kg raw)
1 tablespoon brown sugar
50 g liquid single cream
90 g milk
Egg (1 yolk)
1 tablespoon honey
Spices (1 pinch cinnamon powder, 1 pinch nutmeg, 1 pinch salt)

Heat

For the pumpkin
S series Multibake 200 °C – 50% top, 60% deck – baking time 20-30 minutes

For the pumpkin pie
S series Multibake 180 °C – 50% top, 60% deck – baking time 40 minutes

How to make pumpkin pie

PROCEDURE

1. Prepare S series for baking: 200 °C, 60% deck and 50% top, let it reach the temperature.
2. Meanwhile, make the dough for the pumpkin pie base by mixing together flour, cold butter chunks, sugar and salt. Crumble everything together until you get a sandy effect.
3. Add the iced water and compact into a ball. Place in the fridge to rest for 1 hour.
4. Now bake the pumpkin in the S series according to the settings in step 1, for 20 – 30 minutes, until soft. Remove from the oven and leave to cool at room temperature.
5. Once cool, place the pumpkin in a blender together with all the other ingredients for the cream, except the milk. Blend finely several times until a very smooth puree is obtained.
6. Once the mixture is smooth, lump-free and soft, add the milk a little at a time, adjusting the consistency.
7. Assemble the pumpkin pie by rolling out the brisée dough to about 4 – 5 mm, using the flour and a rolling pin.
8. Cover a buttered cake pan and make little holes at the bottom with the help of a fork. Pour in the cream and place the pie in the fridge for 30 minutes.
9. In the meantime, lower S series to 180 °C, leaving the top and deck at 50% and 60% respectively, Timer1 to 40 minutes. Put the pie in and press start.
10. Halfway through baking, open the steam valve, leaving it open until the end to allow the pie to dry out.
11. When ready, take the pie out of the oven and leave to cool. Serve cold.

Baked pumpkin pie how to store it

Once cold, you can store the pumpkin pie in the fridge for up to 2 days.