For Thanksgiving, there is anything more American than Apple Pie!!!! Oh, wait, but this is a pumpkin pie, so sad hehehe, well both are good, but personally I can eat an apple pie anytime of the year, but at this time of the year what tastes wonderful is a nice and creamy pumpkin pie.
This recipe is pretty much a combination of a simple pumpkin pie with some tweaks and flourishes, I’m not a big fan of merengues and some of the more traditional pie toppings, I think plain creamy whipped cream is way better, I also think pumpkin pairs well with oranges, so I candied some orange peels (check below the basic recipe) to add as garnish and lastly this recipe uses fresh pumpkin, not because canned is too bad, it isn’t, but fresh has a brighter taste and for a sweet having a brighter taste makes just about everything taste better, now let’s check the recipe!
American Creamy Pumpkin Pie with Whipped Cream
Classic american pumpking pie recipe with some of my personal twists to make something awesome even better!
Ingredients
- Shortcrust Pastry – 1 Roll (+/- 200gr)
- Pumpkin – 440gr (Already Cooked, +/- 1 Kg Raw)
- Sugar – 180g
- Eggs – 3
- Double Cream – 200ml
- Cinnamon – 1 Teaspoon
- Pumpkin Spice – 1 Teaspoon
- Salt – 1 Pinch
- Double Cream – 200ml (Cold)
- Sugar – 80gr
- Salt – A Pinch
Directions
- Start by peeling, dicing, and cooking the pumpkin in a big pot with plenty of hot water and a pinch of salt.
- Let it cook for around 15 to 20 minutes, then prick it with a knife, if you don’t feel any resistance then the pumpkin is cooked.
- Take the pieces until you have about 440 grams, mash them to create a smooth purée, set aside to cool.
- Preheat the oven to 180ºC and prepare a pie pan, line it with non-stick paper and put the shortcrust dough in it, prick the bottom with a fork.
- Put the eggs and sugar together in a bowl and whisk them until they become creamy.
- Then add the pumpkin purée (cooled), cream, cinnamon, pumpkin spice, and a pinch of salt.
- Pour the pie cream into the pie pan and bake for about 50 minutes to 1 hour, this is a very liquid pie filling, so it takes some time to bake, if the top or the dough is burning, cover with aluminum foil, when you poke a toothpick in the center, and it comes out dry, then it’s ready, remove from the oven.
- Often this pie is not served until the next day, so it has time to set and develop its flavor, so that’s what I did, but if you don’t want to, you can serve it warm with whipped cream on the side or let it cool and serve with the whipped cream on top of the pie.
- The next day, I made a whipped cream by whipping very cold 200gr of double cream with 80gr of sugar and a pinch of salt until it was set.
- I covered the pie with the whipped cream and add some candied orange zest to decorate, enjoy and if you are American, then Happy Thanksgiving!
For the candied orange peel, peel 1 orange (try to avoid the white parts of the peel), cut it into thin slices, then put in a pot with 120ml of water and 60gr of sugar, let it simmer gently for about 20 minutes, then take it off the heat and let it cool down in the syrup for about 10 minutes, take the peels out to a cooling rack, they will be all curly, if you want them straight now is the time to do it, in my case I didn’t care the shape, let it cool until completely dry. (note: if after cooling completely they are still a bit soft and sticky, then you didn’t cook for enough time, just toss them on powdered sugar, and it will be fine, they won’t be crispy but they will still yummy)
This recipe for American Creamy Pumpkin Pie with Whipped Cream was originally created on BakeAfter.com. Esta receita de Tarte de Abóbora Americana com Chantilly foi publicada em português no Iguaria.com.
Nutrition
Per Serving: 292 calories; 17.3 g fat; 32.2 g carbohydrates; 3.3 g protein.Did you try this recipe?
Let me know how it turned out for you! Leave a comment below ;D
