Authentic American Pumpkin Pie

Ingredients for 1 servings:

• 250 g flour
• 1 tsp salt
• 155 g butter, cold
• 60 ml water, ice-cold
• 150 g sugar, white
• ½ tsp salt
• 1 tsp ground cinnamon
• ½ tsp ground ginger
• ¼ tsp clove powder
• ½ tsp allspice, ground
• ¼ tsp nutmeg, grated
• 2 large eggs
• 440 g pumpkin flesh, cooked and pureed
• 355 ml condensed milk
• possibly whipped cream
• possibly ice cream, (vanilla)
• Flour , for the work surface
• Fat, for the shape

Instructions

Working time approx. 15 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 1 hour 5 minutes; Total time approx. 1 hour 50 minutes

Delicious not only at Thanksgiving

For the dough, mix the flour and salt in a bowl and add the butter in pieces. Gradually add the ice-cold water, a tablespoon at a time. Beat the dough with a fork until it forms into a ball. Chill the dough in the refrigerator for 30 minutes. Preheat oven to 220°C, using bottom heat if possible (otherwise top/bottom heat). Mix the sugar, salt, cinnamon, ginger, clove powder, allspice, and nutmeg in a small bowl. Beat the eggs in a large bowl. Add the pumpkin puree and the sugar and spice mix and mix. Gradually add the condensed milk and mix everything together. Remove the dough for the base from the refrigerator. On a floured surface, roll it out with a rolling pin into a circle approximately 25 cm in diameter and place it in a greased 23 cm pie plate or springform pan, pulling up one edge. Pour the pumpkin mixture into the pan. Place the dish in the oven and bake for 15 minutes. Reduce the oven temperature to 175°C and bake the pie for 40 to 50 minutes. Test the pie with a skewer. If a skewer inserted into the center comes out clean, the pie is done. Remove the pie from the oven and let it cool completely in the dish on a wire rack. Serve immediately, perhaps with whipped cream and vanilla ice cream. Note: Do not overbake the pie, or it will crack. Bake and serve the pie the same day.