Pumpkin Pie

Pumpkin pie is the indispensable dessert of American Thanksgiving – a spiced, silky filling in a shortcrust case, whose cinnamon scent fills the whole kitchen.

The pastry

1. Work the wheat flour with the cold, diced butter and the sugar to a crumbly texture – work quickly, so the butter does not melt.

2. Bring it together with a little cold water, shape it into a ball, then put it in the fridge to rest for 30 minutes.

3. Roll it out on a floured surface into a pie dish, and prick the base with a fork.

The filling

4. Roast or steam the pumpkin tender, then mash it creamy with a fork and let it cool.

5. Beat the eggs slightly fluffy with the brown sugar, then add the pumpkin purée and the cream.

6. Season it with cinnamon and a pinch of nutmeg, mix it smooth, then pour it onto the pastry.

7. In an oven preheated to 180 °C bake it for 45-50 minutes, until the edge of the filling has set but the centre still wobbles slightly.

Tip: Cool it completely before slicing – the filling really sets as it stands, so you get nice, clean slices.