This recipe is absolutely fool-proof: delicious and easy it's perfect for all first-time-pie bakers and those who seek to surprise their friends, family, and significant other!
Ingredients:
250g Flour
175g cold Butter
3-4 tbsp cold Water
Pinch of Salt
500g Hokkaido Pumpkin (deseeded, unpeeled)
130g Sugar
1 tsp Cinnamon
1/2 tsp fresh grated Ginger
1/4 tsp ground Cloves
1/2 tsp ground Allspice
1/4 tsp ground Nutmeg
1/4 tsp Vanilla Extract
300ml Cream
50ml Full-Fat Milk
3 Eggs
Method:
Start by preparing the crust. Mix flour and salt in a large bowl. Cut the butter into small chunks and add the butter and water to the flour. Knead into a smooth dough. Wrap in plastic foil or place in an airtight container and set to cool for around 30 minutes.
Meanwhile, cut the pumpkin into small equally-sized cubes. In a large cooking pot, mix the sugar, ginger, spices, cream, and milk and add the pumpkin to it. Bring to boil and let simmer on medium-low heat with the lid on for 20 minutes, occasionally giving it a stir.
Once the mixture is ready-cooked, blend it until smooth using a (hand-)blender. Set the pumpkin mixture aside to cool.
Preheat the oven to 200°C. Lightly grease the pie dish.
Roll out the cooled dough into a circle that is slightly larger than the pie dish. Lay it into the dish and push the dough's edges to the side, folding in any excess dough. Puncture the floor several times using a fork.
In a medium-sized bowl, whisk the three eggs and quicky stir them into the pumpkin mixture.
Fill the mixture into the pie dish and place in the oven at 200°C for 15 minutes. Then turn down the heat to 170°C and bake for another 40 minutes.
Serve warm or cold, optionally with a bit of sour cream.
P.S. You can also cut off the excess dough and make into little shapes for decoration. Place the decoration on the pie only after 15 minutes in the oven to prevent the decoration from sinking.
Comments