American pumpkin pie

Ingredients:

Chopped shortcrust pastry

• 1 1/4 cups all-purpose flour, plus more for kneading the dough
• 2 tbsp. granulated sugar
• 1/2 tsp salt
• 2 tablespoons of margarine
• 4 tbsp cold butter, cut into small pieces
• 2 tablespoons beaten egg (about 1/2 of a large egg)

Pumpkin filling

• 450 gr. pumpkin puree
• 3/4 cup brown sugar
• 3 large eggs
• 1 cup of drinking cream 10%
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 1/4 tsp ground allspice
• 1/8 tsp ground cloves
• Whipped cream for decoration

Preparation:

1. Prepare the chopped doughCombine flour, granulated sugar, and salt in a food processor. Add margarine and process for about 30 seconds. Add butter and process until the mixture resembles coarse meal with pea-sized pieces of butter.
   
   Combine 2 tablespoons of ice water and eggs in a bowl, then add to the food processor and pulse once or twice. Stop before the dough forms a ball. Place the dough on plastic wrap and wrap it, then form it into a flat disk. Wrap tightly and refrigerate until set, at least 1 hour.
2. Preheat oven to 180°C. On a floured surface, roll out the dough into a circle 33 cm in diameter. Place it in a 24 cm glass pan and fold the overhanging edges inward, using your fingers to create a fluted edge. Prick the bottom with a fork and chill until firm, about 30 minutes.
3. Line the crust with foil, then fill with dried beans. Bake until the edges are golden brown, about 20 minutes. Remove the foil and beans and continue baking until the crust is golden brown all around, 10 to 15 minutes. Turn the crust out onto a rack to cool completely.
4. Make the pumpkin filling: In a bowl, combine the pumpkin, brown sugar, eggs, cream, ginger, cinnamon, allspice, and cloves. Pour the filling into the crust; bake for 1 hour to 1 hour 15 minutes. Cover the edges with foil if they begin to brown. Cool completely on a rack. Serve the pumpkin pie with whipped cream.
   
   Recipe homemade pumpkin pie.