Pumpkin pie

Discover the history of pumpkin pie.

1. Biscuit dough

   • 250 g all purpose flour
   • 140 g butter
   • 90 g powdered sugar
   • 50 g egg (1)
   • 3 g orange zest(1/2)
   • 2 g salt

   • Put the flour, salt, powdered sugar, orange zest and the cold butter cut into small cubes in the bowl of a mixer.
   • Mix on medium-low speed just until all the ingredients are integrated and there are no bits of butter left. You should be left with an earthy texture, similar to crushed biscuits.
   • Next add the egg and mix just until incorporated.
   • Transfer the dough onto a sheet of baking paper and place another sheet on top.
   • Then, with the help of a rolling pin, stretch the dough between the two sheets of paper to a thickness of about 4-5 mm.
   • Then put the dough in the freezer for about 20 minutes so that it hardens and is easier to work with.
   • Then take the dough out of the freezer, remove the baking paper and cut out a circumference a few centimetres larger than the base of our mould. Grease our 28 cm diameter baking tin with butter and carefully place the dough inside, adjusting it carefully and leaving an excess of about 1 cm at the edges.
   • Optionally, we can create a wavy motif on the edge of our cake by bringing the thumb and forefinger of one hand together and pinching the dough with the forefinger of the other hand right in the middle of the fingers of the other hand. Repeat this step all around the edge.
   • Finally, place a sheet of baking paper inside the tart and fill it with baking weights (beans, chickpeas, lentils, etc.) to prevent the dough from swelling. Bake for 20 minutes with weight and another 20 minutes without weight at 170º C.

2. Pumpkin filling

   • 650 g peanut pumpkin purée
   • 150 g cream cheese
   • 150 g eggs (3)
   • 100 g heavy cream (35% fat)
   • 20 g rum (optional)
   • 7 g cinnamon powder
   • 4 g ginger
   • 3 g orange zest (1/2)
   • 3 g salt

   • Start by washing and cutting our pumpkin into halves or quarters. If it is small, we will use two, as we need to extract 650 grams of pumpkin flesh.
   • Lightly brush the flesh of the pumpkins with olive oil and place them on a baking tray. Bake in the oven for 90 minutes at 170º C.
   • Afterwards, allow them to cool and remove the seeds and outer skin with a spoon, leaving only the flesh of the pumpkin. Blend in a food processor and set aside.
   • If you prefer, you can use canned pumpkin if you can find it and skip these first steps.
   • In a bowl, mix the pumpkin puree, eggs, cream cheese, heavy cream, rum, cinnamon, grated ginger, orange zest and salt and blend with a hand blender until smooth and homogeneous.
   • Set aside.

3. Chantilly cream

   • 200 g heavy cream (35% fat)
   • 40 g powder whole milk
   • 15 g condensed milk
   • 5 g powdered sugar

   • In the bowl of the mixer, mix the cream, condensed milk, powdered milk and icing sugar.
   • Then beat on medium speed for about 5 minutes and then increase the speed until stiff peaks form.
   • When whipping egg whites or cream, it is advisable to start at very low speed, so that the air is incorporated little by little, resulting in a small bubble, which is more stable and longer lasting (if we whip hard from the beginning we would be incorporating air too fast and the bubble would be bigger). Then gradually increase the speed.
   • Keep in the fridge until use.

4. Assembly

   • Start by pouring the pumpkin filling into our biscuit base and smooth it out.
   • Then bake at 170º C for 1 hour.
   • If we want to avoid cracks in our cake during baking, we can immerse our mould with the cake in a pan of boiling water.
   • After this time, turn off the oven and, if we have baked our cake in a pan of water, open the oven door slightly and let it cool slowly for a few hours.
   • Once the cake has cooled completely, remove the Chantilly cream from the oven, transfer it to a piping bag with a 2 cm diameter curly nozzle and pipe a few buttons on the outside of the pumpkin cream.
   • Finally and optionally, sprinkle a little cinnamon powder over the Chantilly cream buttons.
   • Keep in the fridge until ready to eat and leave at room temperature for 20 minutes before serving.

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