Pumpkin Pie (Amerikanischer Kürbiskuchen) | BakeClub

pie crust

🥗Healthier: whole grain crust

💰Cheaper: store-bought crust

Whole grain crust is more nutritious, while store-bought is budget-friendly.

sugar

🥗Healthier: honey or maple syrup

💰Cheaper: brown sugar

Honey or maple syrup can be healthier, while brown sugar is often cheaper.

Cut the pumpkin into pieces and remove the seeds.

Boil the pumpkin pieces until soft, about 20 to 30 minutes.

Puree the boiled pumpkin until smooth, aiming for about 450 to 500 g of puree.

In a mixing bowl, combine flour, powdered sugar, and salt.

Add room temperature butter and mix until crumbly.

Add 2 egg yolks and a bit of cold water, mixing until combined.

Wrap the dough in plastic wrap and refrigerate for 1 to 2 hours.

Prepare the filling by adding 3 egg yolks, 1 whole egg, and 400 g of sweetened condensed milk to the pumpkin puree.

Add spices: 1 teaspoon cinnamon, anise, and nutmeg, and mix well.

Butter the pie dish and line the bottom with parchment paper.

Roll out the dough to about half a centimeter thick and place it in the pie dish.

Pour the filling into the crust and smooth it out.

Bake at 220°C (428°F) for 15 minutes, then reduce the temperature to 180°C (356°F) and bake for an additional 30 to 35 minutes.

Check doneness with a toothpick; it should come out clean from the edges.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens