Time: --
Complexity: easily
Servings: 6-8

A rich pumpkin filling, flavored with three autumn spices: cinnamon, ginger, and cloves, and a crumbly, shortcrust pastry that comes together quickly and easily in a food processor. Perfect results without the extra effort! And your traditional pumpkin pie is ready.

Ingredients:

Sand base:

• 1 and 1/4 cups flour
• 1 teaspoon ground cinnamon
• 2 teaspoons of sugar
• A pinch of salt
• 4 tbsp frozen butter, cut into pieces
• 1/4 cup frozen vegetable margarine in chunks
• 1/2 lightly beaten egg
• 2-3 tablespoons of cold water

Pumpkin filling:

• 3/4 cup light brown sugar
• 1/2 tsp salt
• 1 teaspoon ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground cloves
• 2 eggs
• 425 gr. pumpkin puree
• 1 can (340 g) of concentrated milk

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

flour, cinnamon, eggs, brown sugar, ground ginger, carnation, pumpkin puree, concentrated milk

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Preparation:

Step 1
• Sand base:
  
  In the bowl of a food processor fitted with the blade attachment, combine the flour, sugar, cinnamon, and salt. Add the frozen butter and process for about 5 seconds until the mixture resembles large peas. Add the frozen margarine and process for 3 seconds. In a measuring cup, combine the eggs and water. Add the egg mixture and process for 5 seconds. Transfer the dough to a work surface and knead until the flour is incorporated, but not too long. Let it rest for 2 hours.
Step 2
• Pumpkin filling:
  
  In a small bowl, combine sugar, salt, and spices. In a large bowl, beat the eggs. Add the pumpkin and evaporated milk. Pour over the pie crust. Bake at 220°C (425°F) for 15 minutes. Reduce the temperature to 180°C (350°F) and continue baking for 45 minutes, or until the filling is set.

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