Pumpkin Pie with condensed milk

Pumpkin pie is a traditional dessert of American cuisine, an open pie with pumpkin filling. It is baked, as a rule, after the end of the harvest, in late autumn — early winter. Pumpkin pie is often served on Halloween, Thanksgiving and Christmas.

Pumpkin pie dough is made from flour, butter and water with the addition of salt. Pumpkin mousse, egg, milk or cream and pudding mass are mixed for the filling, and the typical rich taste is achieved by adding cinnamon, ginger and nutmeg. The rolled dough is laid out in a baking dish, then the pumpkin filling. A properly cooked pumpkin pie has a firm filling, but without a crust. Chilled pumpkin pie is usually served with whipped cream.

Baking pumpkin pies in America began a long time ago. At that time, it was still an unconquered continent inhabited by Indians and wild mustangs, and the colonization process was just beginning.

In those days, the recipe for pumpkin pie looked little like a modern one. The dish was a pumpkin, the pulp of which was cut out, mixed with honey and spices and returned to its place. The vegetable was baked not in the oven, but put on fire (there were no ovens in America at that time) and baked until ready. Thus, the pumpkin acted both as a dish and as a dish in which this dish is prepared.

But times are changing, and now the pie is made from dough and pumpkin filling. It turns out a very delicious delicate dessert that will decorate any festive table. Even a novice hostess can make it easy.