Creamy Pumpkin Pie

The creamy pumpkin pie is a delicious and comforting autumnal dessert. Here’s how to prepare it:

Ingredients

• 600 g of pumpkin pulp
• 200 g of sugar
• 300 g of almond flour
• 3 eggs
• 200 ml of fresh cream
• 1 teaspoon of ground cinnamon
• 1/2 teaspoon of grated nutmeg
• A pinch of salt
• Grated zest of one lemon
• Ready-made or homemade shortcrust pastry (for the base)
• Butter and flour for the pan

Preparation

1. Start by cleaning the pumpkin, removing seeds and internal filaments; cut it into pieces and bake it in the oven at 180 °C until it softens (about 30-40 minutes).
2. Blend the pumpkin in a mixer to obtain a smooth and homogeneous puree.
3. In a bowl, mix the pumpkin puree with sugar, almond flour, beaten eggs, fresh cream, cinnamon, nutmeg, a pinch of salt, and the grated lemon zest until the mixture is homogeneous.
4. Roll out the shortcrust pastry in a previously buttered and floured pan, removing the excess dough from the edges.
5. Pour the pumpkin filling over the shortcrust pastry base.
6. Bake in a preheated oven at 180 °C for about 50-60 minutes, or until the surface of the pie is golden brown and a toothpick inserted into the center comes out clean.
7. Let it cool before serving.

Trivia

This pie has American origins and is typically associated with Thanksgiving. You can make this pie more Italian by adding, if you like, a sprinkle of crumbled amaretti biscuits on top before baking, for a crunchy touch and an even more unique flavor.