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Cooking

1hr
50min
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Ingredients

For the pastry:

250 g flour
1 tbsp sugar
1/2 tsp salt
125 g cold butter
1 egg
1 1/2 tbsp fruit vinegar

For the filling:

500 g pumpkin, prepared weight
50 g butter
1 tsp cinnamon
a good pinch of grated nutmeg
a good pinch of ground cloves
6 tbsp maple syrup
100 ml milk
50 g sugar
4 tbsp whipping cream
40 g cornflour
3 eggs, separated
2 tbsp cranberries
1 tsp sugar

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

For the pastry, put the flour in a heap on a work surface, mix with the sugar and salt and make a well in the middle of the flour. Cut the butter into small pieces and scatter around the well. Break the egg into the middle, add the vinegar and approximately 50 ml lukewarm water and chop all the ingredients with a knife until they resemble breadcrumbs. Quickly combine to a dough using your hands, form into a ball, wrap in foil or clingfilm and chill for about 30 minutes.

Roughly dice the pumpkin. Melt the butter, add the pumpkin, spices and maple syrup and sweat briefly, stirring. Add the milk, cover and cook for about 10 minutes, or until the pumpkin is soft. Mix the pumpkin to a puree with a tablespoon and leave to cool.
Preheat the oven to 200°C.

Knead the dough briefly and roll out between 2 sheets of baking parchment to a circle a little bigger than the pie dish. Line the pie dish with the pastry and cut off the excess pastry at the edge. Prick the pastry several times with a fork. Mix the pumpkin puree with the sugar, cream, cornflour and egg yolks. Beat the egg whites until stiff and fold into the pumpkin puree.

Spread the mixture smoothly in the pastry case and bake in the preheated oven for 35-40 minutes. Then take out of the oven and leave to cool. Before serving wash and drain the cranberries and mix with the sugar. Place in the middle of the pumpkin pie and serve.