Classic american pumpkin cake with condensed milk and cinnamon

8 servings
2 hours

How to make pumpkin pie? Prepare the products. Weigh the pumpkin before cooking, its weight should be 800-850 grams, it is from this amount that 300 grams of puree will be obtained. Put the butter in the freezer before cooking, it needs to be strongly chilled and firm to be easy to grate. Take condensed milk natural, without vegetable fats.

It is necessary to prepare pumpkin puree in advance. To do this, we will sing it. Cut the pumpkin into small pieces and cut the skin. Caution, it is very firm, do not cut yourself. That is why it is better to cut it into pieces.

Cut the resulting pieces into small pieces.

Fold the pumpkin pieces into a baking tin. Bake the pumpkin for about 45 minutes in the oven at 180 ° C (focus on your oven).

It should become soft, the pieces will be easily pierced with a knife. Cool the ready-made pumpkin.

While the pumpkin cools, make the dough. Pour the flour into a large bowl. Grate cold butter. To make it more convenient to do this, roll a piece of oil in flour.

Use your hands to grind the flour and butter to a crumb. Do this quickly so that the oil does not have time to melt from the heat of your hands. Why is this important? Because it is the pieces of butter mixed with flour, melted in the oven, that will make the dough layered and crisp.

Then pour icy water mixed with lemon juice into the crumb. More fluids may be needed, as it all depends on the quality of the oil and flour. Add it until the dough comes together in a lump. Wrap the dough in film and refrigerate for half an hour.

Punch the cooled pumpkin with a submerged blender until mashed. If you don't have a blender, then mash it with a pusher.

Add the condensed milk, eggs and spices to the pumpkin. In America, they sell special mixtures for pumpkin pie, in addition to cinnamon, ginger and nutmeg, it also includes ground cloves and allspice.

Mix all components with a whisk until smooth. The filling is ready.

Place the chilled dough between two sheets of parchment. Roll it out with a rolling pin to a thickness of about 2mm. It is very convenient to do this between papers, so it will not stick to a rolling pin. Make the circle 4 cm larger than the diameter of the shape. My shape is 22cm in size.

To make the pie look neat, I trimmed the dough on a plate. I used trimmings to decorate the pie.

Place the dough in the tin, carefully spreading it over the bottom and sides. Tip the pastry over the entire surface with a fork so it doesn't swell when baking.

Bake the dough in the oven at 180 ° C for about 15 minutes (focus on your oven). Then remove the dough tin and cool slightly.

Pour the filling onto the bark.

Return the pie to the oven and bake until tender. It took me 40 minutes. The filling should become dense, and the edges of the dough should be jagged. Chill the pie and serve. The top, if desired, can be decorated with pieces of dough left over from trimming the cake. They must be molded, rolled, sliced and baked, greased on top with an egg.