Pumpkin Pie

You don't need pumpkin puree for this one and it tastes great, with a creamy but firm texture. Watch the video below to see how to make it!

PUMPKIN PIE (Makes one 20cm pie)

FOR THE PIE CRUST (I actually used leftover pie crust from an apple pie I had made the day before)

-200g all-purpose four

-1 tbsp. white granulated sugar

-1/4 tsp. salt

-150g cold butter, cut into cubes

-75ml cold water

Instructions

1. Whisk together flour, sugar, and salt.

2. Add cold butter pieces to your flour mixture and coat each piece with the flour by giving it a light toss with your rubber spatula.

3. With a scraper, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized grains of butter in it.

4. Add ice water to the mixture. Cut the water into the mixture with your rubber spatula, and when the dough comes together, transfer it to a sheet of plastic wrap.

5. Shape and flatten the dough into a disk and refrigerate for at least 1 hour (or freeze 30 minutes).

FOR THE PUMPKIN FILLING

-375g pumpkin, discard the seeds

-150ml heavy cream

-4 egg yolks

-1 egg white

-90g light brown sugar

1. Roll out the rested pie dough and fit it into the tart tin. Let it rest in the fridge until firm.

2. Slice the pumpkin into large chunks and put them in a pot. Pour water to cover and let it boil on the stove. Continue to do so until the pumpkin is soft and cooked but firm enough to hold its shape.

3. Place the pumpkin chunks in a sieve just to remove the extra water. Let the pumpkin cool a bit, befre removing the skin of the pumpkin chunks with a knife.

Preheat your oven at this point to 180 degrees C.

4. Add the cooked pumpkin and half of the heavy cream to a food processor and pulse until smooth.

5. In a large bowl, whisk together the pumpkin puree, egg yolks, egg white, brown sugar, and the rest of the heavy cream. The finished mixture should be incorporated and quite runny.

6. Prick the bottom of your pie crust with a fork and fill it with the pumpkin filling. Bake the pie for about 35-40 minutes, or until it jiggles slightly when shaken. I used a toothpick to test the doneness. Cool and then enjoy!

#pies