Have you ever tried a pumpkin pie? If you’re from the US the answer is most likely “yes”. Here in Germany, this kind of pie is not very common, but as a huge fan of American cuisine and baking I have, of course, made many pumpkin pies already and I have eaten probably even more ;P I like them a lot. Dunno if many Germans will feel the same when they try a Classic Pumpkin Pie like this one here for the first time… but I really think they are yummy. And if nobody wants a slice – more for me! ;P
As mentioned already – pumpkin pies are very common in the US. Fall and pumpkin pie belong together like Christmas and Santa Clause. There is no other option. Thanksgiving without a pumpkin pie would not be a real Thanksgiving. In my opinion. When we celebrated Thanksgiving in Florida, we definitely had one of those pies. Not baked by me, because back then I did not bake that much, but I gladly ate as many pieces possible from those pies ;P
It’s really a bummer that pumpkin is not used more often in sweet bakes here in Germany. There are so many delicious bakes and sweets you can make. A friend of mine, who actually bakes a lot and also often tries recipes from the US or UK, has never had pumpkin pie. Hard to believe for me, but that was really true. Well, that changed quickly when I gave him a piece of this one here ;)
Anyway. The pie is quite easy to prepare. A classic and simple pie dough, a creamy filling with pumpkin puree, heavy cream, and eggs – that’s all you need. Usually, you would also grace the filling with a good amount of sugar, but since I like to use as little sugar as possible in my bakes, this one was made with a sugar replacement called xylitol. Works great. If you don’t need to think about how much sugar you eat or don’t want to – feel free to use regular sugar. It’s always only a suggestion in my recipes ;)
Note: Make sure you don’t overbake the pie. The baking time in the recipe should give you a perfect result, but you still have to pay attention to the pie and how it bakes. Not all ovens are the same. Trust your gut feeling ;) If the filling has become reasonably firm around the edges but is still a bit wobbly in the center – turn off the oven. That’s what you want. Don’t worry, the filling will firm up as it cools down, but if you bake the pie too long, the filling will dry out a bit and the surface of the pie will almost certainly crack or will split right where the filling touches the crust as it cools. That does not affect the flavors but it will not look very nice at the end. You can still save the pie with some swirls of whipped cream, but why make extra work if you can prevent this from happening?! By the way – mine did not crack even though I decorated it with whipped cream ;P
Well… in case you like pumpkin recipes – why not take a look at these. They are all really nice too! In autumn you can do a lot with pumpkins. And everything damn tasty ;)
INGREDIENTS / ZUTATEN
1 1/3 cups (170g) all-purpose flour
1/4 tsp. salt
1/2 tsp. xylitol (or sugar)
1/2 cup (120g) cold butter
1/4 cup (60ml) cold water
1 tsp. apple cider vinegar
For the filling:
21 oz. (600g) pumpkin puree
1 cup (100g) xylitol (or sugar)
2 tsp. pumpkin pie spice
1/4 tsp. salt
2 large eggs
1 cup (240ml) heavy cream
For the decoration:
some whipped cream
some chopped nuts (e.g. pecans)
some pumpkin pie spice
170g Mehl (Type 550)
1/4 TL Salz
1/2 TL Xylit (oder Zucker)
120g kalte Butter
60ml kaltes Wasser
1 TL Apfelessig
Für die Füllung:
600g Kürbispüree
100g Xylit (oder Zucker)
2 TL Kürbiskuchengewürz
1/4 TL Salz
2 Eier (L)
240ml Sahne
Für die Dekoration:
etwas Schlagsahne
einige gehackte Nüsse (z.B. Pekannüsse)
etwas Kürbiskuchengewürz
DIRECTIONS / ZUBEREITUNG
2. Roll out the chilled dough on a floured surface to a size that is slightly larger than a 9 inches (23cm) pie dish, transfer to the dish and press down on the bottom and sides. Fold in and straighten the dough at the edges and create a pattern with your fingers (or use a fork). Prick the dough several times (with a fork) and place in the fridge for another 20 minutes or so.
3. Preheat the oven to 200°C (390°F). Place a piece of baking parchment on top of the dough and fill with baking beans or rice. Blind bake the pie crust for about 20 minutes – the edges should have gotten some color. Take out of the oven and let cool down a bit.
4. While the pie crust is baking, you can start preparing the filling. Add the pumpkin puree to a large pot and let simmer while stirring constantly over medium heat for about 10 minutes. You want the puree to lose some of its moisture and possibly get some caramel flavor from heating up the sugar in the puree. Do not let it burn though! Remove from the heat and let cool down for several minutes before you continue. Add the xylitol (or sugar), pumpkin pie spice, and salt and mix to combine. Whisk the eggs with the cream in a separate bowl slightly, then add to the pot with the (cooled) pumpkin puree and mix everything until well combined. Set aside.
5. Lower the temperature of the oven to 350°F (180°C). Pour the filling into the slightly cooled pie crust and bake for about 45-55 minutes. The filling should have set around the edges but the center can still wobble a bit if you move the pie dish. Turn off the oven, open the oven door slightly, and let the pie sit in the oven for another 10-15 minutes. Then remove from the oven and let cool down completely. Place the cooled pie in the fridge until ready to serve. If you like, you can decorate the pie with some whipped cream, chopped nuts, and some pumpkin pie spice (optional).
2. Den durchgekühlten Teig auf einer bemehlten Fläche etwas größer als eine 23cm (9 inches) Pie Form ausrollen, dann in die Form legen und am Boden und den Seiten festdrücken. Den Teig am Rand einschlagen und begradigen und ggf. mit den Fingern ein Muster hineindrücken – geht auch mit einer Gabel ganz gut. Den Boden (mit einer Gabel) mehrmals einstechen und dann noch einmal für etwa 20 Minuten in den Kühlschrank stellen.
3. Den Ofen auf 200°C (390°F) Ober-/Unterhitzen vorheizen. Ein Stück Backpapier auf den Teigboden legen und mit Backbohnen oder Reis auffüllen – Boden für etwa 20 Minuten blindbacken. Die Ränder sollten etwas Farbe bekommen haben. Aus dem Ofen holen und etwas abkühlen lassen.
4. Während der Boden vorbackt, kann man sich schon um die Füllung kümern. Dazu das Kürbispüree in einem großen Topf unter ständigem rühren bei mittlerer Hitze für etwa 10 Minuten köcheln lassen. Das Püree sollte einiges an Flüssigkeit verlieren und leicht karamellisieren. Vosicht: nicht anbrennen lassen! Nach den 10 Minuten vom Herd ziehen und einige Minuten abkühlen lassen, dann Xylit (oder Zucker), Kürbiskuchengewürz und Salz dazugeben und verrühren. Die Eier mit der Sahne etwas verquirlen und dann ebenfalls unter das abgekühlte Kürbispüree rühren. Zur Seite stellen.
5. Die Temperatur des Ofens auf 180°C (350°F) runterregulieren. Die Füllung auf den leicht abgekühlten Boden geben und dann für etwa 45-55 Minuten backen. Die Ränder sollten fest geworden sein, in der Mitte darf die Füllung aber noch leicht wobbeln, wenn man an der Form rüttelt. Den Ofen ausschalten, die Ofentür leicht öffnen und den Pie weitere 10-15 Minuten im Ofen stehen lassen. Danach aus dem Ofen holen und komplett abkühlen lassen. Den abgekühlten Pie bis zum Servieren in den Kühlschrank stellen. Wer mag, kann den Kürbis Pie noch mit Schlagsahne, gehackten Nüssen und etwas Kürbiskuchengewürz dekorieren (optional).
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Here is a version of the recipe you can print easily.
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Classic Pumpkin Pie
- Prep Time: 00:30
- Cook Time: 01:15
- Total Time: 05:00
- Yield: 1 1x
- Category: Pies
- Cuisine: America
- Diet: Vegetarian
Description
Bye, Bye Miss American Pie… well almost ;) Just a regular delicious Pumpkin Pie for Thanksgiving or any other day of the year.
Ingredients
For the crust:
1 1/3 cups (170g) all-purpose flour
1/4 tsp. salt
1/2 tsp. xylitol (or sugar)
1/2 cup (120g) cold butter
1/4 cup (60ml) cold water
1 tsp. apple cider vinegar
For the filling:
21 oz. (600g) pumpkin puree
1 cup (100g) xylitol (or sugar)
2 tsp. pumpkin pie spice
1/4 tsp. salt
2 large eggs
1 cup (240ml) heavy cream
For the decoration:
some whipped cream
some chopped nuts (e.g. pecans)
some pumpkin pie spice
Instructions
1. Start with the dough by mixing the cold water with the apple cider vinegar. Place in the fridge (or add an ice cube) to cool it down even more. Add the flour, salt, and xylitol (or sugar) to a large bowl and mix to combine. Add the cold butter in small pieces and cut with a pastry blender* into even smaller, pea-sized pieces. Gradually add the cold vinegar water and work it in. Work quickly here so the dough and butter do not warm up. Knead until the dough starts coming together. The dough should not be wet or sticky, so don’t add too much liquid. Wrap the dough in plastic wrap and place in the fridge for about 45 minutes (or overnight).
2. Roll out the chilled dough on a floured surface to a size that is slightly larger than a 9 inches (23cm) pie dish, transfer to the dish and press down on the bottom and sides. Fold in and straighten the dough at the edges and create a pattern with your fingers (or use a fork). Prick the dough several times (with a fork) and place in the fridge for another 20 minutes or so.
3. Preheat the oven to 200°C (390°F). Place a piece of baking parchment on top of the dough and fill with baking beans or rice. Blind bake the pie crust for about 20 minutes – the edges should have gotten some color. Take out of the oven and let cool down a bit.
4. While the pie crust is baking, you can start preparing the filling. Add the pumpkin puree to a large pot and let simmer while stirring constantly over medium heat for about 10 minutes. You want the puree to lose some of its moisture and possibly get some caramel flavor from heating up the sugar in the puree. Do not let it burn though! Remove from the heat and let cool down for several minutes before you continue. Add the xylitol (or sugar), pumpkin pie spice, and salt and mix to combine. Whisk the eggs with the cream in a separate bowl slightly, then add to the pot with the (cooled) pumpkin puree and mix everything until well combined. Set aside.
5. Lower the temperature of the oven to 350°F (180°C). Pour the filling into the slightly cooled pie crust and bake for about 45-55 minutes. The filling should have set around the edges but the center can still wobble a bit if you move the pie dish. Turn off the oven, open the oven door slightly, and let the pie sit in the oven for another 10-15 minutes. Then remove from the oven and let cool down completely. Place the cooled pie in the fridge until ready to serve. If you like, you can decorate the pie with some whipped cream, chopped nuts, and some pumpkin pie spice (optional).
Notes
Enjoy baking!
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I love my job, but in between I love to bake and try new things in the kitchen. A lot of my friends and colleagues encourage me to bake - for a very simple reason: they get the leftovers - and it seems they like it most of the time ;) 
