Pumpkin pie: our fall favorite
When the days get shorter and the leaves on the trees begin to shine in the most beautiful yellow and red tones, then a vegetable gets its big appearance again: the pumpkin!
All year round we look forward to the pumpkin season and the many wonderful recipe ideas for everything to do with pumpkins. And one thing should of course not be missing: the pumpkin pie. In our recipes we show you how the hearty vegetables get along with the idea of a sweet cake.
The triumphant advance of the pumpkin pie
The idea for the pumpkin pie comes from America, where the pumpkin pie – pumpkin puree in a crispy crust made of dough – a indispensable part of every Thanksgiving meal is. And the pumpkin pie should not be missing on any table on Halloween and Christmas. No wonder, because the pumpkin is originally native to America – and is therefore one of the most American foods of all.
That it is used in many ways in Canada and the USA and that there are countless recipes with pumpkin is understandable. From America, the pumpkin began its triumphal march around the world as early as the 16th century quickly became an integral part of the English pie culture. From here the first settlers took the pumpkin pie back with them to the New World, where the pumpkin pie has been indispensable for the Thanksgiving table since the 18th century at the latest.
Bake a classic pumpkin pie
The central part of this cake is a pumpkin puree, which is made in America canned in every supermarketwhich you usually have to prepare yourself in Germany.
Pumpkin puree can be made from a Hokkaido in next to no time. Autumn and winter spices – including Cinnamon, ginger and nutmeg, often supplemented with cardamom and vanilla – provide the very special aroma of the traditional pumpkin pie. There are also ready-made pumpkin spice seasoning with which you will definitely get the right spin.
Pumpkin puree is also very versatile in the kitchen. We also use it, for example, for our crust roast with pumpkin puree. There it will, however with potatoes, onions and celeriac prepared. For the pumpkin pie, it is sufficient to finely puree the pumpkin flesh with the hand blender or in a blender and season to taste.
The pumpkin pie can be so versatile
Then everything is actually very simple: The puree is filled into a cake tin lined with dough – usually shortcrust pastry – and then covered so that it is all around during baking forms a wonderfully crispy crust. Put it in the oven and watch the pumpkin pie bake to perfection. The classic pumpkin pie, as served in the USA for Thanksgiving and Co., is ready!
He becomes perfect with one generous dollop of whipped cream or sour cream, the charming companions of the pumpkin pie, and if you add powdered sugar and spices over the cake.
Our autumn pumpkin and apple cake with spice crumble comes very close to the original American recipe. But there is also more a lot more creative recipeswith which you can conjure up delicious cakes, pies and cupcakes from pumpkin. You can find recipes for it in our gallery above. How about pumpkin muffins, for example?
Tips for the perfect pumpkin pie
By the way, a pumpkin pie goes really quickly if you just have one Classic batter prepared and grated pumpkin meat added. This creates a juicy cake with a fine pumpkin aroma that you will want to enjoy more than once during the pumpkin season.
By the way: You can not only use the classic Hokkaido pumpkin for your pumpkin pie, but also try other types of pumpkin. The butternut squash, for example, is also a good choice if you want to bake with pumpkin. Both varieties are characterized by a pumpkin flesh that Can be grated, grated or cut very well even when raw. Try other pumpkins to add variety to your table. You can find even more pumpkin recipes with us.
Video tip: onion and pumpkin pie