A classic American-style pumpkin spice pie! This tart, with its perfect shortcrust pastry and aromatic pumpkin filling, is a culinary dream come true on an autumn afternoon.
Ingredients:
Pumpkin filling:
- Powdered sugar, 1/3 cup (slightly less than full)
- Cinnamon, 1 teaspoon
- Eggs, 3 pieces
- Cloves, 3/4 teaspoon
- Ground ginger, 1/2 teaspoon
- Pumpkin purée, 440 g
- Grated orange zest, 2 tablespoons
- Salt, 1/2 teaspoon
- Cream (36%), 3/4 cup (slightly less than full)
Shortcrust pastry:
- Powdered sugar, 1 teaspoon
- Butter, 125 g
- Wheat flour, 240 g
- Apple cider vinegar, 1 teaspoon
- Salt, 1/2 teaspoon
- Water, 1/4 cup (slightly less than full)
For decoration:
- Pecans, 80 g
- Maple syrup, 3 tablespoons
Preparation:
Mix flour, sugar, and salt by sifting them through a sieve. Cut the butter into cubes and add to the sifted flour mixture. Quickly work the dough with your hands until it has a crumbly texture. Add the ice-cold water mixed with apple cider vinegar and quickly knead the dough into a smooth mass.
Roll the dough on a floured surface to a thickness of about 0.5 cm. Carefully roll the dough onto the rolling pin and transfer it to the tart pan. Lay it out evenly in the pan and trim the excess dough from the edges. Form a fluted edge by pinching the dough between your fingers.
In a mixer bowl, combine the eggs and sugar. Beat for about 5 minutes until you get a fluffy mixture. Add the pumpkin purée, cream, cinnamon, ginger, cloves, grated orange zest, and salt. Mix gently and thoroughly until all ingredients are combined.
Pour the prepared pumpkin filling into the shortcrust pastry base and spread it evenly throughout the form. Place the pie in a preheated oven at 220°C and bake for about 15 minutes. Then, reduce the temperature to 190°C and bake for an additional 40-45 minutes.
Tip: During baking, periodically check the edges of the pie. If they start to brown, cover the pie with aluminum foil to prevent over-browning.
Remove the finished pie from the oven and let it cool. Mix the pecans with maple syrup and arrange them around the edge of the pie to form a crescent shape.
