Image générée par IA
A classic American pumpkin pie with a warmly spiced custard, a crisp pastry shell, and a softly set center that slices cleanly after cooling. Ideal for Thanksgiving, autumn gatherings, and make-ahead desserts.
Image générée par IA
Image générée par IA
Roasting is unnecessary when concentrated pumpkin purée is paired with brown sugar, cream, and eggs. Moderate baking heat sets the custard gradually while protecting the pastry from a rubbery filling and preserving the pie’s characteristic gentle wobble.
Cool the pie completely, cover it, and refrigerate for up to 4 days.
For a warm slice, reheat it in a 160°C oven for 10 to 12 minutes; do not microwave the whole pie, as the custard may become watery.
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