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 Pumpkin Pie for Thanksgiving Recipe
Pumpkin pie is a traditional recipe for celebrating Thanksgiving, which is celebrated in America on the fourth Thursday of November. Thanksgiving is one of the three most popular holidays in the United States and is widely celebrated along with Easter and Christmas. The traditional dishes of this holiday are baked whole turkey and pumpkin pie.
Course Children's Food Ideas, Desserts Dishes, Dinner Dishes, Holiday Food Ideas
Cuisine American Cuisine
Keyword For Beginners, Medium
Cook Time 90 minutes
Servings
Ingredients
Base:
Filling:
Ganache:
Course Children's Food Ideas, Desserts Dishes, Dinner Dishes, Holiday Food Ideas
Cuisine American Cuisine
Keyword For Beginners, Medium
Cook Time 90 minutes
Servings
Ingredients
Base:
Filling:
Ganache:
Instructions
  1. Wash a small pumpkin (I forgot to weigh it), cut into slices without peeling, put it on a baking sheet and put it in a hot oven for 20-25 minutes. You can cover the top with foil so that the pumpkin does not dry out. Remove the pumpkin from the oven and leave to cool.
    Wash a small pumpkin (I forgot to weigh it), cut into slices without peeling, put it on a baking sheet and put it in a hot oven for 20-25 minutes. You can cover the top with foil so that the pumpkin does not dry out. Remove the pumpkin from the oven and leave to cool.
  2. Prepare the products for the base. Chop the cookies thoroughly. Melt the butter. Form d 22-23 cm, line both the bottom and the sides with parchment.
    Prepare the products for the base. Chop the cookies thoroughly. Melt the butter. Form d 22-23 cm, line both the bottom and the sides with parchment.
  3. Pour the crushed cookies into a wide bowl, add sugar, pour in the slightly cooled butter and stir with your hand in the butter crumbs. Try to squeeze out a lump. If it crumbles, you need to add more butter (I had to add).
    Pour the crushed cookies into a wide bowl, add sugar, pour in the slightly cooled butter and stir with your hand in the butter crumbs. Try to squeeze out a lump. If it crumbles, you need to add more butter (I had to add).
  4. Put the mixture into a mold and tamp it with your hands.
    Put the mixture into a mold and tamp it with your hands.
  5. Peel the pulp of the cooled pumpkin and whisk it with an immersion blender into a puree.
    Peel the pulp of the cooled pumpkin and whisk it with an immersion blender into a puree.
  6. Prepare the products for the filling. Turn on the oven at 200 * C. Whisk the cream to steady peaks. Add sugar, spices, salt and orange zest to the pumpkin puree. Mix everything thoroughly.
    Prepare the products for the filling. Turn on the oven at 200 * C. Whisk the cream to steady peaks. Add sugar, spices, salt and orange zest to the pumpkin puree. Mix everything thoroughly.
  7. Beat the eggs one by one, beating thoroughly with a mixer each time.
    Beat the eggs one by one, beating thoroughly with a mixer each time.
  8. Continuing to beat with a mixer at low speed, gradually add the whipped cream.
    Continuing to beat with a mixer at low speed, gradually add the whipped cream.
  9. Pour the filling into the mold.
    Pour the filling into the mold.
  10. Bake for 45-55 minutes. Look at your oven, you may have to lower the temperature. It may take longer. Readiness can be checked with a toothpick. Allow the cake to cool completely. I spent the night on the balcony. I wish I'd put it in the fridge. The temperature was below zero at night, and I didn't take this into account. The ganache poured on the pie was too cold and it froze with lumps. There was no smooth surface here. Ganache: put the chocolate, butter and corn syrup (I didn't have it, replaced it with maple) in a bowl placed over a pan of boiling water. Melt and mix until smooth. Remove from the heat and pour the ganache over the filling. Put it in the refrigerator so that the chocolate freezes.
    Bake for 45-55 minutes. Look at your oven, you may have to lower the temperature. It may take longer. Readiness can be checked with a toothpick. Allow the cake to cool completely. I spent the night on the balcony. I wish I'd put it in the fridge. The temperature was below zero at night, and I didn't take this into account. The ganache poured on the pie was too cold and it froze with lumps. There was no smooth surface here. Ganache: put the chocolate, butter and corn syrup (I didn't have it, replaced it with maple) in a bowl placed over a pan of boiling water. Melt and mix until smooth. Remove from the heat and pour the ganache over the filling. Put it in the refrigerator so that the chocolate freezes.
  11. Decorate as desired, or you can not decorate, the cake is already self-sufficient.
    Decorate as desired, or you can not decorate, the cake is already self-sufficient.
  12. The pie turns out so spicy, fragrant because of the large amount of spices!
    The pie turns out so spicy, fragrant because of the large amount of spices!
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