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tarta-de-calabaza-pumpkin-pie

Pumpkin Pie Recipe

Pumpkin pie is a delicious treat to make and eat during the autumn season.
5 from 6 votes
Prep Time 20 mins
Cook Time 45 mins
Resting Time 2 hrs
Course Dessert
Cuisine American
Servings 10 pieces
CALORIES 312 kcal

Ingredients
  

Base

  • 300 grams digestive biscuits
  • 25 grams coconut oil or butter

Filling

  • 150 grams brown sugar
  • 150 grams heavy whipping cream
  • 750 grams pumpkin
  • 2 tablespoons flour
  • 4 eggs
  • 1 teaspoon cinnamon powder
  • 1 teaspoon nutmeg
  • 1 teaspoon pink salt
  • 1 tablespoon vanilla extract

Instructions
 

  • Preheat the oven to 356°F ( 180°C ).

Biscuit Base

  • In a food processor, add oatmeal biscuits and coconut oil (or butter). Crush at high speed for 4 seconds.
  • Pour the biscuit powder in the ceramic baking dish and press it down firmly with the back of a spoon.

Filling

  • In a saucepan, pour water and add the pumpkin. Put it over medium heat until boiling. If the texture of the pumpkin has soften, remove the peel and mash the pumpkin with a fork or hand blender until it turns out a puree.
  • In a bowl, add the pumpkin puree and eggs. Beat the mixture with a hand blender or electric mixer until well combined.
  • Add to the mixture brown sugar, pink salt, nutmeg, cinnamon, vanilla extract, whipping cream and flour. Keep beating until combined.
  • Pour the mixture over the biscuit base and bake for 45 minutes.
  • When you take it out of the oven, allow the cake to cool to room temperature for about 10 minutes. Then; put it to chill in the fridge for two hours. Et voilà! You have made a delicious pumpkin pie!

EQUIPMENT

Ceramic Pie Pan

NUTRITION

Calories: 312kcal | Carbohydrates: 45g | Protein: 6g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 82mg | Sodium: 422mg | Potassium: 368mg | Fiber: 2g | Sugar: 25g | Vitamin A: 6702IU | Vitamin C: 7mg | Calcium: 75mg | Iron: 2mg
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