How to cook pumpkin pie and how to use leftover pumpkin

Sweeter than sour: this is how pumpkin pie is made

Delicious Pumpkin Uses: Pumpkin Pie.

In autumn you can see pumpkins on every corner. But the fruit vegetable is not only suitable as a decoration or for hearty dishes. Here is the recipe for American pumpkin pie.

Kerstin Hergt

11/05/2022 2:28 PM

The pumpkins are loose. Autumn is a boom for fruit vegetables. Yes, you read that right, pumpkin is both a fruit and a vegetable. The mix is equally colorful: watermelon, zucchini, cucumber, pepper, tomato and aubergine. So the pumpkin is not necessarily a strange ball. However, its strange appearance and several varieties make it something special – not only in the kitchen.

The story behind pumpkin decorating

According to Irish legend, Jack was a blacksmith who was said to be so evil that he would not be allowed into either Heaven or Hell. After all, the devil gave Jack a glowing ember to keep him from wandering in the dark. The blacksmith made a lantern from the lathe. It is not known how this was done, so the hard pumpkin is chosen for drilling.

Darkness at Last: Why the dark side of the past is also beautiful.

After the change of time, it will be already dark in the afternoon. During a power crisis, some people hesitate to turn on the lights too soon. Others, on the contrary, are happy that the sun sets earlier – according to the clock display.

But what to do with squash pulp? Best used for American-style pumpkin pie. In the USA, ready-to-buy spices (pumpkin pie spice) are often used. However, this is not necessary for the following recipe.

Delicious pumpkin cake recipe

For the base, mix 175 grams of wheat flour with 30 grams of powdered sugar, then add 100 grams of cold butter and mix everything with the dough hook of the hand mixer. Then add one egg yolk and one teaspoon of ice water and knead the mixture with your hands until you get a smooth dough. Shape it into a ball, cover it with cling film and put it in the fridge for 15 minutes. Then roll it up and spread it on a greased tart pan (diameter: 23 centimeters). Beat the base several times with a fork. Refrigerate the dough again for half an hour. Then pre-bake it at 200 degrees for 15 to 20 minutes.

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To make the filling, cook 500 grams of pumpkin puree (also available in a can) in a pan for ten minutes, stirring constantly, until it becomes slightly caramelized. Remove the mixture from the heat and add 150 grams of sugar, half a teaspoon each of salt and ground ginger and a teaspoon of ground cinnamon. Then mix two eggs, 240 ml of cream and 125 ml of milk in a bowl. Mix the mixture with the pumpkin puree and spread it on the pre-baked base. Bake the cake for another 25 minutes. After that, the middle should be slightly swayed, but the rest should be strong. Otherwise, lower the temperature to 175 degrees and bake a little longer.

After the baking time, leave the oven door open for 15 minutes before cooling the cake on a wire rack. Before serving, sprinkle with a little powdered sugar and cinnamon – also in the form of grams.

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