Cat`s Pumpkin Pie

Updated: Dec 5, 2020

Healthy and yummy, enjoy with a cup of coffee/ tea...

Ingredients

For the pie crust

300g flour
3g of salt
60g icing sugar
150g of unsalted butter
1 teaspoon of cardamom powder
1/2 teaspoon of ginger powder
1/2 teaspoon of cinamon
20ml of Robson vanille essence
1 round pie pan (8 inches)

For the pie filling

350g pumpkin puree (~700g before cooking)
2 eggs
110g brown sugar
100ml heavy whipping cream (~35% fat)
1 teaspoon of cardamom powder
1/2 teaspoon of ginger powder
1/2 teaspoon of cinamon
2g of salt
20ml of Robson vanille essence
1 teaspoon of corn flour (help the filling to set into a 'custard' texture)

For decoration

50g flaked almond
Remaining dough (pie base)
Star anise
1 cookie plunger
Edible gold dust

Procedure

Step 1

Peel, wash and cut your pumpkin into thin slices and allow to cook on low-medium heat until soft.

Step 2

Once you find that almost no water is released (use your spoon ;)), your pumpkin puree is ready!

Step 3

Using your hand mixer, mix until soft and creamy. Put aside and allow to cool.

Step 4 (Pie crust)

In a bowl, add flour, salt, icing sugar, cardamom powder, ginger powder and cinamon and mix all together.

Step 5 (Pie crust)

Add butter and knead until fully combined (you will obtain a uniform pale yellow color).

Step 6 (Pie crust)

Add vanilla essence and knead again until combined.

Step 7 (Pie crust)

Slightly grease your pie pan. Flatten your dough and place it in your greased pie pan as shown below (cut the excess at the top). Prick the base of your dough using a fork .

Tip: Reserve the excess dough for use as decoration (see step 12).

Step 8 (Pie crust)

Time to blind bake your pie crust in a pre-heated over at 175 degrees Celsius for 15 minutes :D! I used baking paper and ceramic baking beans which you can definitely replace by rice or any grains of your choice!

Step 9 (Pie filling)

While your pie crust is blind baking, in a bowl, add your eggs, heavy whipping cream, brown sugar and vanilla essence and mix until combined.

Step 10 (Pie filling)

Add your pumpkin puree (from step 3), salt, cardamom powder, ginger powder and cinamon and mix all together.

Tip: Do not overmix as this will incorporate too much air in the batter which may eventually cause cracking while baking.

Step 11

After blind baking, add your pumpkin filling (from previous step) to your pie crust and bake for 30 minutes at 175 degrees Celsius.

Step 12

While your pie is baking, take the remaining dough from step 7 and using your favourite cookie plunger, cut out some beautiful shapes ;), I am using one having a "leaf" shape.