Thanksgiving recipe: pumpkin pie

1     Instructions: Pre-heat the oven to 190 degrees C. Cut the pumpkin in half and scrape out the insides. Place the two halves face down on a baking sheet lined with parchment paper that has been lightly oiled. Roast the pumpkin for 40 minutes or until you can easily pierce the skin with a fork.

2     Let the pumpkin cool until you can handle it and then scoop out the flesh with a spoon. Puree the flesh in a food processor, with a hand blender or simply hand mash it until it’s very smooth.

3     Optional: You can blind bake (pre-bake) your pastry shell if you like your crust to be a bit firmer or you can skip this step. To blind bake the pastry shell, preheat the oven to 205 degrees C. Put your chilled dough in a pie pan, cover with parchment paper and fill with dry beans or pie weights. The weights on the bottom will keep the pie from puffing up and the weights against the sides will keep the sides from sagging as the crust bakes. Bake for 12 to 15 minutes. Remove from oven and carefully remove the parchment paper and weights. Return to oven for another 5 to 7 minutes to allow the bottom of the pastry shell to cook a bit. Remove from oven and let cool.

4     In a large bowl, add the ingredients one after the other, stirring well after each addition. First slightly beat eggs in the bowl then add the brown sugar, flour, salt, 2 cups (450g) of the pumpkin puree, cinnamon, ginger, nutmeg and evaporated milk. Pour mixture into the pie shell.

5     Place a strip of aluminum foil around the edge of the crust to prevent it from getting too brown. Bake for 10 minutes at 230 degrees C. Remove the aluminum foil and lower the oven temperature to 175 degrees C. Bake an additional 50 to 60 minutes, or until a toothpick inserted near the center comes out clean. Allow the pie to cool completely. Refrigerating the pie overnight will enhance the flavor.

0–1     pumpkin pie Kürbiskuchen — to pre-heat vorheizen — to cut in half halbieren — to scrape out herauskratzen — insides h.: Kerne und weiche Fasern — face down h.: mit der Schnittfläche nach unten — baking sheet Backblech — to line auslegen — parchment paper Backpapier — to roast rösten — to pierce durchstechen — skin Schale

2     to scoop out (mit e-m Löffel) entfernen — flesh Fruchtfleisch — to puree pürieren — food processor Küchenmaschine — hand blender Stabmixer — to hand mash mit der Hand zerdrücken

3     to blind bake blindbacken — to pre-bake vorbacken — pastry shell Boden — chilled gekühlt — dough Teig — pie pan Tarteform — weights Gewichte — to puff up Luftblasen schlagen — to sag zus.fallen

4      to stir verrühren — cinnamon Zimt — ginger Ingwer — nutmeg Muskatnuss — evaporated milk Kondensmilch — to pour gießen

5     aluminum foil (AE) Aluminiumfolie — toothpick Zahnstocher — to insert hineinstecken — to refrigerate kalt stellen — to enhance verbessern

 

Ingredients for one pie

1 small pumpkin, such as a sugar pie pumpkin or a Hokkaido

1 store-bought round, 32cm quiche and pie pastry dough (chilled)

2 eggs

1 cup (225g) brown sugar

1 tablespoon flour

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon ground nutmeg

1 can (340g) evaporated milk

pumpkin Kürbis — store-bought pie pastry dough Tarte-Fertigteig — brown sugar brauner Zucker — tablespoon Esslöffel — teaspoon Teelöffel — ground cinnamon Zimt gemahlen — ground ginger Ingwer gemahlen — ground nutmeg Muskatnuss gemahlen

 

| Title photo: Picture Alliance