Just because it's slowly getting colder and colder outside is no reason to be sad. From September it is officially pumpkin season and the delicious vegetable is already available in all supermarkets. Whether in a salad, as a casserole or a creamy pumpkin soup - pumpkin recipes are a real hit in the cold season and are an integral part of our menu. However, pumpkin is a real all-rounder in the kitchen and is not only suitable for savory dishes, but also for delicious desserts - such as an American pumpkin pie. Pumpkin pie has a long tradition in the USA and is primarily served at Thanksgiving. The creamy cake is perfect for autumn and that's exactly why we'll show you how to prepare it. Whether classic, with cream cheese, vegan or even low carb – these recipes for American pumpkin pie are sure to delight your palate!
Pumpkin Cheesecake,Pumpkin spinach pastaor an American pumpkin pie – pumpkin recipes are simply a must in autumn. Crispy crust, creamy filling and full of fall flavors – once you try our pumpkin pie recipe, it will become your new favorite pie, we promise!
Prepare shortcrust pastry
If you want to bake the classic American pumpkin pie, you first have to prepare the shortcrust pastry. The recipe is super simple and can be used not only for pumpkin pie, but for exampleautumn apple piebe used. For best results, ensure all products are ice cold.
Ingredients:
- 150 grams of wheat flour
- 120 grams butter, cut into pieces
- 1 tsp sugar
- 60ml water
- A pinch of salt
Preparation:
- Add the wheat flour, sugar and salt to the mixer and pulse a few times.
- Add butter and mix with the dough hook to form crumbles.
- Gradually add water and work into a smooth dough.
- Wrap the dough in cling film and place in the fridge for 1 hour.
- Let it rest at room temperature for 5-10 minutes and roll it out to around 30 cm on a floured work surface using a rolling pin.
- In the meantime, preheat the oven to 200 degrees and line a pie tin with baking paper.
- Carefully place the dough into the mold and prick the bottom several times with a fork.
- Cover with baking paper and spread dried beans or peas on top for blind baking.
- Bake for about 15 minutes until golden brown.
Pumpkin pie filling preparation
And now it's time for the creamy filling for the American pumpkin pie!
Ingredients:
- 420 grams of pumpkin puree
- 100 grams of granulated sugar
- 100 grams of brown sugar
- 300 ml condensed milk
- 20 grams of wheat flour
- 1 No
- 3 egg yolks
- 1 teaspoon each ground cinnamon, ginger, nutmeg and cloves or ready-made pumpkin pie spice mix
- A pinch of salt
Preparation:
- Place all ingredients in a large bowl and stir until smooth.
- Pour the filling onto the pre-baked base and bake the pumpkin pie for 50-60 minutes until it has set.
- Allow to cool briefly and serve the American pumpkin cake with frosting or a dollop of cream, if desired.
- Enjoy!
American pumpkin pie with cream cheese
Normally, the classic pumpkin pie recipe uses canned condensed milk. But if you want, you can make American pumpkin pie with cream cheese.
Ingredients:
- Pie crust according to the recipe above
- 20 grams of cream cheese, soft
- 430 grams of pumpkin puree
- 3 Owner
- 110 grams butter, melted
- 270 grams of powdered sugar
- 1 teaspoon pumpkin spice seasoning
- 1 TL Vanilleextrakt
- A pinch of salt
Preparation:
- Prepare the pumpkin pie crust according to the recipe above.
- Beat the cream cheese in a large bowl with a hand mixer for 5 minutes until fluffy.
- Add pumpkin puree and beat for another 5 minutes.
- Add butter and vanilla extract and mix for 1 minute.
- Add eggs one at a time, stirring well after each addition.
- Then fold in the powdered sugar and spices and stir until smooth.
- Spread the filling on the base and bake in a preheated oven at 180 degrees for 50 minutes.
- Let it rest in the fridge for 3-4 hours and your American pumpkin pie with cream cheese is ready!
Vegan pumpkin pie recipe
Don't consume animal products? No problem, because we have that for you tooperfect pumpkinPie recipe! Super creamy, aromatic and really tasty – this American pumpkin cake is vegan and tastes simply wonderful.
Vegan Pie Crust Ingredients:
- 180 grams of wheat flour, sifted
- 110 grams vegan butter, ice cold and diced
- 60-70 ml ice cold water
- A pinch of salt
Vegan pumpkin filling:
- 400 grams of pumpkin puree
- 180 grams canned full-fat coconut milk
- 110 grams of brown sugar
- 60 grams of maple syrup
- 30 grams of cornstarch
- 1 teaspoon pumpkin spice seasoning
- 1 TL Vanilleextrakt
- A pinch of salt
Preparation:
- To make the crust, whisk together the wheat flour and salt in a large bowl.
- Add the butter and work everything into crumbles using your hands or the dough hook of the mixer.
- Add water little by little and mix to form a smooth dough.
- Wrap in cling film and place in the fridge for 2-3 hours.
- Preheat the oven to 200 degrees.
- Roll out the dough on a floured work surface and slowly pour it into the pie pan.
- Prick several times with a fork, place baking paper on top and top with dried peas for blind baking.
- Bake for 10-12 minutes.
- Place all filling ingredients in a large bowl and stir until smooth.
- Spread on the base and bake for 55-60 minutes.
- Leave it in the fridge for at least 4 hours or preferably overnight and voilà - it's that easy to prepare a vegan American pumpkin pie!
Low carb pumpkin pie recipe
Also for those who are watching their diet, we have a recipe for low carb pumpkin cake that is just as delicious and creamy!
Ingredients Low Carm Almond Flour Base:
- 280 grams of almond flour
- 70 Gramm Erythrit
- 45 grams butter, melted
- 1 No
- 1 tbsp Vanilla extract
- A pinch of salt
Low-carb pumpkin filling:
- 430 grams of pumpkin puree
- 120 grams of whipped cream
- 2 Owner
- 130 Gramm Pulver-Erythrit
- 1 teaspoon pumpkin spice seasoning
- 1 tbsp Vanilla extract
- A pinch of salt
Preparation:
- Preheat the oven to 180 degrees.
- For the base, mix almond flour, erythritol and salt in a bowl.
- Add eggs, butter and vanilla extract and mix to form a dough.
- Carefully place the dough into the tart pan, prick several times with a fork and bake for 8-10 minutes.
- Mix all the ingredients for the filling in a bowl until smooth and spread over the base.
- Bake for 45-50 minutes and leave to rest in the fridge for 1-2 hours.
- Garnish the low carb pumpkin cake with cream and enjoy!
American pumpkin pie from the Thermomix
And here's a great pumpkin pie recipe for everyone who prepares American pumpkin pie in the Thermomix!
Ingredients for shortcrust pastry:
- 200 grams of wheat flour
- 75 grams of brown sugar
- 1 egg yolk
- 100 grams butter, cold and cut into pieces
- 1 tsp baking powder
- A pinch of salt
Filling:
- 650 grams of pumpkin puree
- 180 grams of brown sugar
- 3 Owner
- 200 grams of cream cheese, soft
- 1 teaspoon pumpkin spice seasoning
Preparation:
- Add flour, salt and sugar to the mixing bowl.
- Add egg yolks and butter and knead in dough mode for 1 minute.
- Remove from the mixing bowl and knead briefly on a floured work surface, wrap in cling film and place in the refrigerator for 30-40 minutes.
- Roll out the dough and carefully line a pie tin with it.
- Put the ingredients for the filling into the mixing bowl and mix for 30 seconds on speed 4-6.
- Place on the base and bake in a preheated oven at 175 degrees for 60-65 minutes.
- Allow the American pumpkin pie to cool completely, garnish with cream and enjoy.
