Autumn delicacies 🍁 Hogwart’s pumpkin pie

Tarte à la citrouille

The Pumpkin Pie for a guaranteed Harry Potter atmosphere !

Note : I’m really sorry for my poor english half translated with google help. I hope everything is understandable and not too painfull for the eyes !

The first time I tasted a pumpkin pie, I won’t hide it from you, I was … baffled. Dubitative. Yeah, I thought. Weird, though. Then I took another bite, then another. And with each bite, I liked it a little more. The result ? I am completely addicted to this wonder🥧🧡 which is now one of my fall must-haves. In addition, as a die-hard Harry Potter fan, I never tire of eating it while watching one of the films in the series, or rereading a chapter I particularly like, or even randomly !

Have you ever tasted? And try to make one? Here is the recipe tested and approved by my mouth and stomach !

🧡 The recipe :

First, make a shortcrust pastry, the recipe is >here< In my article on American apple pie, but I’ll report it here, since unlike apple pie, we only need one dough for this recipe.

🍜 INGREDIENTS

FOR THE PASTRY CRUST :
  • 215 g of flour
  • 1 pinch of salt
  • 140 g butter
  • 1 tbsp. brown sugar
  • 75 ml of cold water
  1. In a medium-sized bowl, mix together the flour and salt.
  2. Cut the butter into small pieces and crumble with the flour until you get a fine and slightly grainy texture.
  3. Add the sugar and mix well.
  4. Pour in cold water in several batches, mixing with a fork. Finish by hand and form a ball of dough.
  5. Lightly flatten the ball of dough, wrap it in cling film and let stand in the refrigerator for 30 minutes.

For the filling

  1. Approx 700g of pumpkin / squash / butternut / squash flesh = almost all types of cucurbits are suitable for the recipe.
  2. 3 small eggs (or two large)
  3. 50g brown sugar
  4. 15 g of vanilla sugar
  5. 1 teaspoon vanilla extract
  6. Spices: to be honest, I never measure the dose of spices I put in, I do it off, we would say instinctively, and it’s always delicious. To give an idea, I would say: 1 tsp of cinnamon + 1 tsp of 4 spices / spice mix for gingerbread + 1 tsp. Of cardamom.
  7. 20g of cornstarch.
  8. 240ml of whipped cream (if you have an electric whisk), otherwise whipped cream already made to integrate into the preparation but I could not tell you exactly what dosage in this case.
  9. 60 ml of milk (cow, almond, oat …)
  10. As you wish: hazelnuts / Brazil nuts / pecans or others, crushed, to integrate into the preparation for a little crunchy side.
  11. Slivered almonds for the top.

🍜 Instructions :

  1. In a pot, with a base of milk or water of your choice, cook the pumpkin flesh until you obtain a nice puree (personally, I always keep a little of it to make a delicious pumpkin spice latte to savour with my pie 😉).
  2. Add the spices and remove from the heat.
  3. Spread the dough in the pie plate and preheat the oven.
  4. In a bowl, mix the eggs, vanilla extract and sugar, then add cornstarch and milk, stir well.
  5. Whip the whipped cream (or take the ready-made) and integrate it into the preparation.
  6. Add the walnuts / hazelnuts, and mix everything well to obtain a fairly fluid homogeneous mixture.
  7. Pour into the batter and scatter the flaked almonds on top.
  8. Bake for about 45 min at thermostat 6-7 (regularly check the condition of the filling and the batter).
  9. Once out, the pie should rest until cool completely, so about 3 hours (I know, that’s a long time!).
  10. Enjoy with pumkin latte, a scoop of vanilla and / or whipped cream!
Tarte à la citrouille
Bon appétit !
And tell me in the comments what you thought of the recipe, and if you have any improvement to suggest 😉

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