Traditional dessert in North America. A must for Thanksgiving Day, Halloween and Christmas celebrations.
The species combine perfectly whit pumpkin. This gives a unique flavour to the pie.
- Preparation: 30 min
- Total: 1 h 30 min
- Servings: 8
Ingredients
- 500 g peeled pumpkin without petites
- Short pastry
- 300 g evaporated milk or milk cream
- 3 eggs
- 125 g brown sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon grated or ground ginger
- 1/2 teaspoon ground cardamom
- Grated lemon peel
- 1/2 teaspoon salt
Steps
First at all we cook the pumpkin, while we precooking the shorty pastry. When this will be ready, we mix the other ingredients and we baking the pie.
- Boil the pumpkin in a casserole. When soft, drain well and leave to cool.
- While pumpkin is boiling we put short pastry in the baking mould with the paper. We prick the pastry with a fork and we cover with aluminium foil. Bake it to 225º C for 20 min.
- Mash the pumpkin, put it in a bowl and add the rest of the ingredients. Mix everything together and put it in the mould with the pastry already precooking.
- Bake it to 225º C for 15 min. Then lower temperature at 175º C and leave it for another 40 min. Remove the pie and leave to cool for at least 2 hours before eating it.