Pumpkin pie: The sweet aroma of Autumn in every bite

The scent of pumpkin pie evokes long autumn evenings. Every bite is bathed in the aroma of spices, and the creamy texture makes the dessert sit comfortably on the tongue. It's hard to describe the sensations after tasting pumpkin pie; you simply have to try it.

Pumpkin pie, the famous American dessert, is a crunchy tart filled with a creamy, pumpkin-spice-flavored filling. Across the ocean, this baked good is particularly popular in autumn, especially during Halloween and Thanksgiving.

The first mentions of pumpkin pie date back to the late 18th century. Apart from the obvious pumpkin, an essential element of the dessert is the addition of spices. In the past, it was a mixture of nutmeg flower, nutmeg, and ginger, or ginger and allspice. Ready-made spice blends, known as pumpkin spice, are used to season American pumpkin pie. You can easily buy this mix in stores, but make it at home (recipe HERE).

Ingredients:

Filling

• 18 oz pumpkin purée (preferably from Hokkaido pumpkin),
• 9.5 oz mascarpone cheese,
• 3 eggs,
• 1.4 oz butter,
• 3.5 oz sugar,
• half a teaspoon of salt,
• 1 teaspoon pumpkin spice.

Crust

• 10.6 oz wheat flour,
• 8.8 oz butter,
• 2.5 oz very cold water,
• half a teaspoon of salt.

Preparation:

1. Mix some of the flour with the butter until it forms a crumble. Then add the rest of the flour and salt and knead the dough quickly. Add cold water and knead again. Wrap the dough in foil and refrigerate for 2 hours.
2. After this time, take the dough out of the refrigerator and roll it out. Line a 9.5-inch tart pan with it, ensuring the dough slightly overlaps the edges. Cover the tart with aluminum foil, weigh it down with special weights or dry beans, and bake at 392°F for 20 minutes. Remove the foil and bake for another 5 minutes. Cool the baked tart.
3. Mix the chilled pumpkin purée with the cheese, butter, sugar, and spices. Add a pinch of salt, then the eggs. Mix until smooth.
4. Pour the prepared pumpkin filling into the cooled tart crust. Bake at 284°F without convection for 50-55 minutes.
5. The pumpkin pie is ready when the center moves only slightly.
6. Let the tart cool well before serving, then refrigerate for at least 2 hours.
7. Serve with whipped cream, caramelized nuts, or powdered sugar.