Canada

The pumpkin pie is made on a crispy base, which is covered with flavored and sweet pumpkin puree and baked until the pie filling sets. Pumpkin pie is one of the specialty foods of the United States and Canada, which is eaten in the fall and especially on Thanksgiving. The pumpkin is cooked, pureed, spiced with sugar, vanilla, cinnamon, and nutmeg. Pumpkin pie has been mentioned since the 17th century, but it gained real national significance in the 19th century during the American Civil War.

Preparation time: 1-hour pumpkin preparation, 1-hour pie preparation
Level: average
Quantity: one cake, 12-16 slices

Ingredients:
Crust:
170 g butter
200 g of flour
100 g of sugar
4 egg yolks

Filling:
about 2 kg of pumpkin (the excess can be made for example into puree soup), you need about 450 g of pumpkin puree
4 eggs
200 g of sugar
200ml heavy cream
2 heaping teaspoons vanilla sugar
¼ teaspoon nutmeg
½ teaspoon ground cinnamon

whipped cream for serving

Preparation:
1. Cut the pumpkin in half, cover the oven pan with the baking tray and place the pumpkin halves face down on the oven pan. Preheat oven to 200 degrees for about 1 hour, leave into the oven to stand, and let the pumpkin continue to simmer
2. Scrape the pumpkin mass with a spoon into a bowl and squeeze with a hand blender. It is quite watery, no need to add extra water
3. Prepare the dough. To do this, chop with a knife or using an electric shredder or with flour to dry crumbs, add egg yolks and sugar and knead the dough
4. Shake the flour on the work surface and roll the dough into a slightly larger disc than the baking tin. Fold the dough disc in half, so it’s easy to raise it into a pie tin. Spread the dough into a pie tin and line it with the tin
5. Line the dough with parchment paper and pour in the dried peas to help keep the dough in shape during baking.
6. Bake the cake pan for about 20 minutes until it is brown and crispy
5. Make a cake filling while baking. Mix the whipped cream and eggs well, vanilla sugar and sugar, add the pumpkin puree. Season with cinnamon and grated nutmeg.
7. Pour the filling onto the baked cake base. Bake at 180 degrees for about 30-45 minutes until the cake hardens.
8. Allow the pumpkin pie to cool overnight before serving.
Serve with whipped cream
Ready !!