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Delicious Spiced Pumpkin Pie:

Name: Delicious Spiced Pumpkin Pie:
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Brasileira
Ingredients: For the dough:; 2 cups all-purpose flour; 1/2 cup sugar; 1/2 cup of cold butter; 1 egg; 1 pinch of salt; For the filling:; 2 cups cooked and mashed pumpkin; 1 cup sugar; 3 eggs; 1/2 cup milk; 1 teaspoon of ground cinnamon; 1/2 teaspoon of ground cloves

Por

Master Receita Solta

Prep Time20 min

Cook Time30 min

Servings4 servings

DifficultyEASY

Calories820 kcal

Resumo para quem tem pressa

"Classic pie with crunchy buttery dough filled with dense cream of cooked squash, eggs, milk, and spices like cinnamon and clove, baked at one hundred and eighty degrees until the edge is golden and the center is completely set."

Delicious Spiced Pumpkin Pie:

O Que Você Precisa Saber

- The use of very cold butter in the dough produces a brittle and crunchy texture by isolating the gluten grains. - The pumpkin must be well drained so that the filling reaches a firm pudding consistency after baking in the oven. - The aromatic balance of cinnamon and cloves softens the vegetable notes of the pumpkin, providing spiced warmth.

Ingredients

Main Course

For the dough:
2 cups all-purpose flour
1/2 cup sugar
1/2 cup of cold butter
1 egg
1 pinch of salt
For the filling:
2 cups cooked and mashed pumpkin
1 cup sugar
3 eggs
1/2 cup milk
1 teaspoon of ground cinnamon
1/2 teaspoon of ground cloves

Instructions

Main Course

Preaqueça o forno a 180ºC.

In a bowl, mix the flour, sugar, and salt.

Add the butter and mix until it forms a crumble.

Incorporate the egg and knead the dough until it is smooth.

Line the mold with the dough and set aside.

In another bowl, beat the eggs and then add the mashed pumpkin, sugar, milk, and spices.

Mix well until uniform.

Pour the filling over the dough in the pan.

Take to the oven and bake for 35 minutes or until the dough is golden.

Remove from the oven and let it cool before serving.

Equipe sua Cozinha

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Chef Tips

- Drain the cooked pumpkin puree in a fine sieve for twenty minutes to eliminate all excess free liquid. - Do not knead the dough excessively; join the ingredients only until a smooth ball forms to avoid hardening. - Wait for the pie to cool completely at room temperature before slicing to ensure a clean and firm cut.

Variations

- Brush a thin layer of melted dark chocolate on the base of the crust before adding the pumpkin cream. - Sprinkle chopped pecans or Brazil nuts over the surface of the filling in the last ten minutes of baking. - Add a tablespoon of cane molasses or dark syrup to the filling to intensify the dark and caramelized tone.

Substitutions

- The cold unsalted butter can be replaced by lard or culinary margarine with eighty percent lipids. - Whole cow's milk can be swapped for coconut milk or oat milk to gently modify the notes. - Clove powder can be replaced with freshly grated nutmeg or dried ginger zest in a smaller proportion.

How to Store

Keep the pie covered with plastic wrap or under a dome in the refrigerator for up to four days. Serve chilled or remove from refrigeration twenty minutes before tasting so the base butter softens slightly in the mouth.

Can You Freeze It?

Freeze individual slices wrapped in plastic wrap and aluminum foil for up to sixty days. To thaw, leave in the refrigerator for six hours; do not microwave to preserve the texture of the baked custard.

What to Serve With

Accompany with a generous spoonful of fresh whipped cream with vanilla bean, artisanal vanilla ice cream, full-bodied drip coffee without sugar, or black tea infused with aromatic bergamot citrus notes.