One of my favourites for breakfast or even dessert.

Goes great with a nice mug of freshly brewed mug of coffee.
Bon Appétit
INGREDIENTS
Short-Crust Pastry

Refined Flour
Salt
Sugar
Butter
Water

Pumpkin Filling
Eggs
Pumpkin Purée
Heavy Whipping Cream
Brown Sugar
Cinnamon Powder
Ginger Powder
Clove Powder
Salt

Garnished with
Whipping Cream
Maple Syrup
QUANTITY

1 1/4 cup
1/2 tsp
1 tbsp
1/2 cup / 110 gms, unsalted and cubed
1/4 cup, chilled


3, large
2 cups
1/2 cup
1/2 cup
1 tsp
1/2 tsp
1/8 tsp
1/2 tsp


1 cup
1 1/2 tbsp
PREP TIME
15 - 20 Minutes

TOTAL TIME
2.5 - 3 Hours
(including the dough resting time)

OVEN
TEMPERATURE
180 Deg C

SERVINGS
Makes a 9'' Pie   

RECIPE
Prepare the Short Crust Pastry as per this recipe.

For the filling, whisk together the pumpkin purée, large eggs, whipping cream, brown sugar, cinnamon powder, ginger powder, clove powder and salt.

Pour the mixture into the prepared pie shell and place on the baking tray.

Bake the pie for about 45 - 55 minutes until the filling is set and the crust has been browned. (the centre will still look wet, but when a knife is inserted, it should come out almost clean.

Place on a wire rack to cool, and serve at room temperature with maple whipped cream.



TO MAKE

Maple whipped cream, put both, the whipped cream and the maple syrup in a mixer and whip the cream until soft peaks.




MY NOTES
Chilled butter has to be used for short crust pastry. Hence avoid over handling the dough, or keeping it out at room temperature for too long.
 


Comments




Leave a Reply