The shortcrust pastry for this open pie is made from flour, butter, an egg, and sugar. For the filling, a pudding mixture is created using cream or milk, an egg, and pumpkin puree. The distinctive rich flavor of the pastry comes from cinnamon, ginger, and nutmeg. Researchers in Chicago have even found that the aroma of pumpkin pie is the most stimulating scent for men, enhancing blood flow to erogenous zones. Americans cherish this traditional dish so much that they dedicate annual festivals to it. At one such event, the New Bremen Pumpkinfest in Ohio, bakers created the world’s largest pumpkin pie, measuring six meters in diameter and weighing around 1.7 tons.
Ingredients for the crust (serves 8): 250 g of all-purpose flour, 130 g of butter, 1 egg, 50 g of sugar, and ½ teaspoon of vanilla sugar.
Ingredients for the filling (serves 8): 300 g of pumpkin puree, 320 g of condensed milk, 2 eggs, ½ teaspoon of ground cinnamon, ½ teaspoon of ground nutmeg, 1 teaspoon of vanilla sugar, and a pinch of salt.
Cut the chilled butter into cubes, combine it with the flour, and rub it into a crumbly texture. Add the egg and both types of sugar. Knead the dough until it no longer sticks to your hands, then place it in the refrigerator.
Preheat the oven to 180°C (350°F).
Mash the pumpkin flesh into a puree, add the condensed milk, and mix well. Beat in the eggs, then add the salt, vanilla sugar, cinnamon, and nutmeg. Mix thoroughly once more.
Roll out the dough and place it in a baking dish, smoothing it out and forming edges. Pour the pumpkin filling over the crust.
Place the pumpkin pie in the preheated oven and bake for 50 minutes, avoiding the formation of a crust on the filling.
Tip
Before serving, allow the American pie to cool completely; this will ensure the pumpkin filling achieves the right firm consistency. The cooled pumpkin pie can be served with whipped cream.