ingredients
  • Cocoa short pastry
  • 00 flour 220 gr • 517 kcal
  • Bitter cocoa 30 gr • 320 kcal
  • Butter 150 gr • 717 kcal
  • Sugar 100 gr • 470 kcal
  • Eggs 2 yolks • 130 kcal
  • Pumpkin custard
  • Pumpkin 250 gr • 250 kcal
  • Ricotta cheese 140 gr • 140 kcal
  • Sugar 65 gr • 470 kcal
  • Eggs 2 • 130 kcal
Calories refers to 100 gr of product

The pumpkin pie is an American pie and it is traditionally prepared for the Thanksgiving Day, which is celebrated on the fourth Thursday of November. Pumpkin pie is prepared with short pastry or tart pastry and a filling of pumpkin custard that can be prepared with cream or, as in our case, with ricotta. However, in recent years, the pumpkin pie with cocoa short pastry is also cooked for Halloween.

How to make the Pumpkin Pie.

Mix in a large bowl the flour (1) and the bitter cocoa (2) and amalgamate them. Then, add the caster sugar (3).

Put the chopped cold butter in the bowl (4) and lightly mix the dough (5). Add the egg yolks and vigorously knead until you have a smooth and homogeneous pan (6) that you must put covered by film in the fridge at rest for at least one hour.

Clean the pumpkin, cut it into little cubes and boil it in water (7) for at least 15 minutes. Drain the pumpkin cubes into a small colander for about 20 minutes (8) so that you lose all excess water. You can also use a fork to flatten the pumpkin cubes (9).

Blend the pumpkin until you get a purée (10) and put it aside. Take again the rested short pastry, stretch the dough (11) and put it in a previously buttered and floured baking pan (12).

Perforate the bottom of the short pastry with the prongs of a fork (13) and put it in a freezer for about 15 minutes. Bake the dough to 180 ° for about 20 minutes. Add the ricotta cheese (14) to the pumpkin purée (14) and the crusted sugar (15).

Add the eggs (16), a yolk and a whole egg, and use an electric whisk to get a slightly whipped cream (17). Take out the short pastry and pour over the pumpkin custard (18), then bake again for about 20/25 minutes at 180 °. Decorate your pie grating over the surface some dark chocolate flakes.