American Pumpkin Pie
1.
1 Mix the flour and salt in a medium-sized bowl or basin, and use a pastry blender (something like an apple cutter can be replaced by a colander) to mix the shortening (you can replace it with lard or butter) in the flour Cut into pea size. 2 Sprinkle a tablespoon of water on the noodles, stir with a fork or chopsticks, set aside the wet noodles, and continue to sprinkle a spoonful of water until all the noodles are wet, then knead the noodles into a ball.
2.
Use your hands to flatten the dough and roll it from the middle to the edge into a round shape, about 12 inches in size. Roll the rolled dough on a rolling pin and spread it out in a 9-inch pie pan, making sure to spread naturally in the pan. Don't stretch. Extend the pastry 1/2 inch beyond the edge of the baking pan, and fold out the excess pastry that extends beyond the baking pan. Don't poke small eyes at the bottom of the dough (I used a fork to make a pizza at the bottom according to the pumpkin pie method on the website, but the result showed that the dough was a little moist and not crispy. This should be the reason). Then fill in the pie heart to bake.
3.
When making pumpkin pie abroad, we usually buy canned pumpkin directly. Since we don’t have one, we can make it with fresh pumpkin. The foreign practice is to peel the pumpkin, remove the flesh, put it in the oven and bake it for an hour, which is very troublesome. You can steam it directly in a steamer for about ten minutes (until the pumpkin is ripe). Use a blender to break the cooked pumpkin into a paste. If there is too much water, filter out the excess water.
4.
To make the pie: In a large bowl, stir the pumpkin, sugar, cinnamon powder, ginger powder, and nutmeg powder, add the eggs (you can beat the eggs in advance like scrambled eggs), stir well, and slowly add the whipped cream ( Because I didn’t buy the light cream required by the recipe, I used Nestlé’s whipping cream instead of similar taste) and stirred well.
5.
Pour the filling into the pie crust carefully. In order to protect the side of the pie from being burnt, cover the side of the pie with tin foil (cut out the original shape that is smaller than the edge of the baking pan in the middle of the tin foil). Preheat the oven to 375 degrees Fahrenheit (approximately 190 degrees Celsius), cover the pie with tin foil and bake for 25 minutes, then remove the tin foil and bake for 25 minutes, or until you insert a knife into the center and pull out the pumpkin mixture without sticking to the knife. . Note that the temperature of the oven is different, pay attention to observation when baking to avoid burning.
6.
Put the baked pumpkin pie on an iron rack to cool it thoroughly, cover it with plastic wrap or tin foil and put it in the refrigerator for 2 hours for a better taste.
Tips:
According to the habit of eating pumpkin pie abroad, it is better to apply whipping cream on it. It is rare to buy real whipping cream in China, so you can buy Nestlé’s whipping cream and use an electric mixer or use it. Whisk quickly and manually to turn it into a semi-solid viscous cream, spread it on the pumpkin pie and eat.
