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Pumpkin Pie

Pumpkin Pie recipe, brought to you by MiNDFOOD.

Pumpkin Pie

Make the most of pumpkin’s versatility and try this American classic. A tasty combination of spies and pumpkin, the pie can be prepared in advance if you’re planning on entertaining.

Serves 4–6

1½ cups plain flour

½ cup almond meal

125g butter, diced and chilled

1 egg yolk

1 tbsp ice-cold water

1kg pumpkin, deseeded, peeled, chopped

200ml thickened cream

3 eggs (extra)

1 egg yolk (extra)

½ cup brown sugar

2 tsp cornflour

1 tsp ground cinnamon

½ tsp ground nutmeg

½ tsp ground ginger

icing sugar, to serve

1 Process flour and almond meal in a food processor for 30 seconds. Add butter and process until mixture resembles breadcrumbs. Add egg yolk and ice-cold water. Pulse until pastry just comes together. On a lightly floured surface lightly knead pastry until smooth.

Form into a disc and wrap in plastic wrap. Refrigerate for 30 minutes or until firm.

2 Preheat oven to 200C. Grease a 20cm x 4cm-deep pie dish. Roll pastry out between 2 sheets of baking paper until 3mm thick. Line prepared pie dish with pastry. Trim excess pastry, form a disc, wrap in plastic wrap and refrigerate. Put pie dish in fridge for 20 minutes. Prick base of pastry with a fork 8 times. Put pie dish on a baking tray. Put a sheet of baking paper over pastry and fill with baking beads or rice. Bake pastry for 15 minutes. Remove beads and paper. Bake for 10 minutes or until light golden.

3 Reduce oven to 180C. Put pumpkin in a saucepan of water over high heat. Bring to the boil. Reduce heat and simmer for 15–20 minutes. Drain. Return pumpkin to saucepan and put over heat for 2 minutes. Transfer to food processor and pulse until a puree forms. Whisk cream, eggs (extra), egg yolk (extra), sugar, cornflour, cinnamon, nutmeg and ginger in a bowl. Add pumpkin and stir until combined. Spoon mixture into pastry shell. Bake for 40–45 minutes (bake pastry leaves for 10 minutes; see

page 144). Decorate with pastry leaves,

dust with icing sugar and serve.

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