Name: Pumpkin Pie
Cook time: 1 h 35 min
Total time: 1 h 35 min
Yield: Yield: one 10-inch pie (a 9-inch pie crust)
Cuisine: American
Ingredients: 1 tablespoon orange liqueur, optional; 1 cup granulated sugar; 1 cup unbleached all-purpose flour (protein 3 grams per ¼ cup), plus extra for working dough; 1 egg; ¼ teaspoon baking lemon oil, optional; 3 teaspoons pumpkin spice; 1 teaspoon vanilla sugar, or ½ teaspoon vanilla extract; ⅛ teaspoon ground cloves; 1 tablespoon cornstarch; ⅓ cup packed dark brown sugar; ¼ cup sugar; 3 eggs; 1 teaspoon vanilla sugar or vanilla extract, or pulp of 1-inch piece of vanilla bean; Zest of ½ lemon (about 1 teaspoon); Pinch of salt (about ⅛ teaspoon or less); 2 cups cooked and puréed fresh pumpkin (see note at end of recipe), or 1 (15- or 16-ounce) can pumpkin purée; 1½ to 2 tablespoons lemon juice (perhaps more depending on strength of flavor); 5 tablespoons unsalted butter, cold; 2 teaspoons cinnamon; ¾ teaspoon baking powder; 4 ounces cream cheese (⅓ less fat or regular), at room temperature; ½ cup sour cream, optional

Preparation info

Yield:
one
10 inch pie ( )

Difficulty
Easy
Ready in
1 hr 35

Appears in

German Heritage Baking

By Heidrun Metzler

Published 2024

About

This pie is a fusion of German fundamentals and American tradition. It is a creamy, decadent, delightful pie spiced with autumn flavors. The optional sour cream, a German influence, comes highly recommended to make for a richer, more rounded filling. To enhance the experience, cook your own pie pumpkin (see note at end of recipe). It is quite easy and will fill your home and heart with warmth. The pie is equally beautiful served plain or garnished wit

Ingredients

Americas
Europe
United States
Germany
Autumn
Vegetarian
Pie

Method

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Ingredients

Method

Part of