Pumpkin pie

Pumkin season has already stared and that's why it's high time for pumpkin pie! It reminds me of American tradition, Halloween and Thanksgiving. Even though they are not celebrated in Poland or the counry where you might be from, it's worth acquainting oneslef with them, especially from the culinary side. I baked a pumpkin pie last year but it can't compare with the one I did yesterday. It owes its delicate creamy texture to condensed milk. I got inspired by this recipe.


For the dough:

- 120 g of butter
- 1 tablesp of vegetable oil
- 1 tablesp of sugar
- a pinch of salt
- 180 g of all-purpose flour

For the pumpkin mousse:

- 1/2 teasp of ground nutmeg 
- 1 teasp of cinnamon
- a pinch of salt
- 425 g of pumpkin puree (you can make it from 700 g of fresh pumpkin: peel the pumkin and remove the seeds, chop and steam for a few minutes until it gets soft, cool and blend)
- 400 g of condensed milk (make sure the only ingredients are milk and sugar)
- 2 large free-range eggs

Knead all the ingredients for the dough in a large bowl. It should have a texture of a pie crust. Sprinkle it in a form with a diameter of approx. 25 cm and at least 3-4 cm high. Press evenly both the bottom and the sides. Cool in the fridge for 30 min.
Set the oven to 220 Celsius degrees.
In a large bowl beat the eggs and add the pumpkin puree and the condensed milk. Mix thoroughly. Add the cinnamon, salt and nutmeg and stir again. Pour the mixture into the form with the crust. Bake for around 70 minutes. After that time turn the oven off and keep the pie for another 5-10 min inside. Then, take it out. Store in the fridge. Remove around half an hour before serving.