Pumpkin pie
Ingredients
Utensils
standing mixer or hand mixer with dough hooks, oven, plastic wrap, cutting board, knife, large saucepan with lid, cooking spoon, hand blender, tart dish, rolling pin, large bowl, whisk
Nutrition per serving
Step 1/10
- 50 g all-purpose flour
- 28⅓ g butter
- ⅛ tsp salt
- 11⅔ ml cold water
- standing mixer or hand mixer with dough hooks
For the base, use a standing mixer or a hand mixer with dough hooks to mix flour, cold butter, and some of the salt. Beat in cold water. Then knead dough by hand until smooth.
Step 2/10
- oven
- plastic wrap
Wrap dough in plastic wrap and cool for approx. 30 – 35 min. Preheat oven to 200°C/ 400°F.
Step 3/10
- 83⅓ g Hokkaido pumpkin
- cutting board
- knife
In the meantime, halve the pumpkin, remove seeds, and cut the flesh into small, equally sized cubes.
Step 4/10
- 25 g sugar
- ⅛ tsp salt
- ⅛ tsp cinnamon
- ⅛ tsp ginger
- ⅛ tsp cloves
- ⅛ tsp allspice
- ⅛ tsp nutmeg
- ⅛ vanilla bean (seeds)
- 58⅓ ml heavy cream
- large saucepan with lid
- cooking spoon
Now, in a large saucepan, add pumpkin, sugar, remaining salt, spices, and heavy cream. Bring to boil, then reduce heat. Cover with a lid and let simmer on low heat for approx. 20 – 25 min. until the pumpkin is soft. Stir regularly.
Step 5/10
- butter for greasing
- hand blender
- tart dish
Blend the mixture with a hand blender. Set aside to cool down. If needed, grease tart dish with some butter.
Step 6/10
- flour for work surface
- rolling pin
With a rolling pin, roll the dough into a round that is a little larger than the tart tin. Work on a floured surface and turn the dough a couple of times to prevent sticking.
Step 7/10
Lay the dough into the tart dish, leaving an edge. Press the sides firmly into the dish.
Step 8/10
Cut off overhanging dough by rolling the rolling pin over the edges of the tart dish.
Step 9/10
- ½ eggs
- large bowl
- whisk
In a large bowl, whisk together eggs and blended pumpkin mixture.
Step 10/10
- sour cream for serving
- oven
Pour the filling into the base and bake at 200°C/ 400°F for approx. 15 – 20 min. Then reduce heat to 170°C/ 340°F and continue baking for approx. 35 – 40 min. Leave pie to cool down. Enjoy warm or cold with a dollop of sour cream.
Enjoy your meal!