Pumpkin cake with walnuts and maple

50 min
Difícil
14 ingredients

Pumpkin cake with walnuts and maple

Pumpkin pie is a traditional dessert with its roots in American cuisine, particularly popular during the fall holidays and Thanksgiving. Its origin dates back to the first European settlers in America, who took advantage of the abundance of local pumpkins to create nutritious and tasty recipes. In Latin America, although not as common in all regions, it is recognized and enjoyed in different variations. For example, in Mexico, it may be remembered among the seasonal desserts that combine local ingredients like pumpkin and walnuts. In countries like Argentina and Chile, it is usually prepared with similar variations, though with names like "zapallo tart" or "sweet pumpkin turnover," depending on the shape and additional ingredients. This dessert represents a perfect fusion of tradition and flavor, especially when incorporating sweet maple syrup and pecan nuts, elements that give it a special and unique touch.

How to Make Pumpkin Pie with Walnuts and Maple

Prepare the pie crust according to the package instructions for a single-crust pie.

Refrigerate the remaining dough to use later.

Preheat the oven to 425 degrees.

Place the prepared dough in a 10" removable-bottom pie pan or a 9" pie pan.

Press the dough into the bottom and sides of the pan.

Trim the edges if necessary.

In a large bowl, combine all the filling ingredients, which include flour, sugar, cinnamon, salt, raisins, pecan nuts, pumpkin pie filling, evaporated milk, maple syrup, and eggs.

Mix well until a homogeneous mixture is obtained.

Carefully pour into the crust-lined pan.

Bake for 40 to 50 minutes or until a knife inserted in the center comes out clean.

Let cool completely before continuing.

In a small bowl, beat the whipping cream until soft peaks form.

Incorporate the powdered sugar and maple flavoring.

Beat until stiff peaks form.

Place or decorate the whipped cream over the pie filling.

Garnish with pecan halves for a crunchy and decorative touch.

Refrigerate until ready to serve.

Pastel de calabaza con nuez y arce

Ingredients (14)

  • Pie Crust
  • Flour
  • Sugar
  • Cinnamon
  • Salt
  • Raisins
  • Pecans
  • Pumpkin Pie Filling
  • Evaporated Milk
  • Maple Syrup
  • Eggs
  • Whipping Cream
  • Powdered Sugar
  • Pecan Halves

Instructions (19 steps)

  1. 1 Prepare the pie crust according to the package instructions for a single-crust pie
  2. 2 Refrigerate the remaining dough to use later
  3. 3 Preheat the oven to 425 degrees
  4. 4 Place the prepared dough in a 10" removable-bottom pie pan or a 9" pie plate
  5. 5 Press the dough into the bottom and up the sides of the pan
  6. 6 Trim the edges if necessary
  7. 7 In a large bowl
  8. 8 combine all the filling ingredients
  9. 9 Mix well
  10. 10 Carefully pour into the crust-lined pan
  11. 11 Bake for 40 to 50 minutes or until a knife inserted in the center comes out clean
  12. 12 Let cool
  13. 13 In a small bowl
  14. 14 beat the cream until soft peaks form
  15. 15 Incorporate the powdered sugar and maple flavoring
  16. 16 Beat until stiff peaks form
  17. 17 Spread or decorate over the filling
  18. 18 Garnish with pecan halves
  19. 19 Refrigerate