The history of pumpkin pie starts with the colonization of America. People carve pumpkin pulp, mix it with honey and spices, put it into pumpkin and bake in the ashes. Everyone will like this fragrant and sweet pie. I hope you like it.
Ingredients:
- Pumpkin – 500 g
- Flour – 250 g
- Brandy – 75 ml
- Sugar – 300 g
- Butter – 125 g
- Salt – 1/2 tsp.
- Yolk – 6 pcs.
- Ground ginger – 1/2 tsp.
- Ground cinnamon – 1/2 tsp.
- Grated lemon zest – 1 tsp.
- Cream 30-33% – 140 ml
Directions:
- Peel the pumpkin and remove the seeds, chop it into cubes. It is easily to cook pumpkin in double boiler for about 20-25 minutes. Also you can bake it.
- Put cold butter, flour and salt into bowl and chop with a knife to form crumbs. To do that you can use blender. Add brandy or rum, egg yolk and about 100 ml cold water to knead the dough. Quickly knead the dough, wrap it in a foil and put it in refrigerator for about 30 minutes.
- When the pumpkin will be quite soft you should drain out excess water if you boil it. Cooked pumpkin puree, add brandy, sugar and spices.
- Put lemon into boiled water for about 1-2 minutes, and then remove zest with fine grater.
- Add egg yolks mixed with cream and lemon zest into puree. Mix it well.
- Roll the dough and place it in large baking dish with small bumpers. Puncture the dough with a fork and place baking paper to the top. Put dry beans to the baking paper and place it to the preheated 200C oven for 10 minutes, then remove the beans and bake for another 5-10 minutes in 180C. Pour the filling on the base and bake in the oven about 30 minutes until the filling completely cooked.
- Cool cooked pie, sprinkle with powdered sugar, cut into pieces and serve with traditional English tea.
