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Pumpkin Pie or Pumpkin Pie

Hello, everyone, today we continue in the theme "pastry Anglo-Saxon". Indeed, after the Angel food cake the Cookies soft, the cake Cardamom .... I propose another classic (not quite in season, but so good) the Pumpkin Pie or Pumpkin Pie.
It is traditionally served at Thanksgiving in the fall.
It is creamy and firm at the time, I really regret having waited so long to try it. But I wanted a good recipe, I ended up doing a mixture of recipes seen on blogs, in my books or on TV.
Here's the recipe:

You need a deep pie dish with a diameter of 26cm:
-For the dough (ingredients for pasta 2):
* 400g flour *
50g sugar 50g butter *

* 1 large egg *
5g salt 10g *
baking powder

Beat butter sugar and salt until mixture is homogeneous, then add egg and continue beating.
Finally add the flour and baking powder in batches, do not overmix. Filming the dough and refrigerate. Similarly butter and flour the pan and store in a cool place. During Meanwhile, prepare the cream.

You need

-For cream:

* 1 can of pumpkin puree or mashed potatoes 400g of good drained

* 1 can of condensed milk

* 125ml heavy cream

* 40g caster sugar

* 3 eggs

* 1 teaspoon ginger, 1 tsp cinnamon, 1 pinch of cloves, a pinch of salt, while powder.

Any mix whisk, whisk well, starting with the eggs. Keep refrigerated.
place the dough in the pan, put 2 tablespoons praline in the background, reserving a little cool, and pour the cream and decorate the edges of pie with small designs cut into the scrap dough. Brown with a few drops of milk and bake in a preheated oven at 180 ° C.
The tart is ready when a spear planted in the center comes out clean.

Let stand and cool.

This pie is delicious warm and even, good cold from the refrigerator.

Custom
want her to be eaten with whipped cream. I think it is sufficient in itself!