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PUMPKIN PIE [ PUMPKIN WEEK ]


PIE CRUST INGREDIENTS :


1 1/4 Cups All Purpose Flour

1/2 Teaspoon Sugar

1/2 Cup Butter ( chilled )

1/4 Cup Water ( cold )

1/4 Teaspoon Salt


FILLING INGREDIENTS :


330 Grams Fresh Pumpkin Puree

3/4 Cup Sugar

12 Ounces Evaporated Milk

2 Large Eggs

1/2 Teaspoon Salt

1/4 Teaspoon Ground Ginger

1/4 Teaspoon Ground Cinnamon

1/4 Teaspoon Ground Nutmeg

1/4 Teaspoon Ground Clove


INSTRUCTIONS :


PIE CRUST :


.In bowl add 1 1/4 Cups all purpose flour

.Add 1/4 Teaspoon Salt

.Add 1/2 Teaspoon Sugar and mix

.Add 1/2 Cup Butter ( chilled ) and mix

.Mix until crumb consistency

.Add 1/4 Cup Water ( cold ) and mix

.Should be able to pick up all the dough

.Add flour to parchment paper on a flat surface

.Roll the dough until flat and even and fits your pie dish

.Brush 1 Tablespoon Butter on the inside of pie dish

.Place dough over pie dish and work it into the dish

.Fold edges inwards


FILLING INSTRUCTIONS :


.Preheat oven to 180 C / 356 F

.Whisk two large Eggs and set aside

.Add 330 grams fresh Pumpkin Puree into mixing bowl

.Add 3/4 cup Sugar

.Add 1/4 Teaspoon Ginger

.Add 1/4 Teaspoon Cinnamon

.Add 1/4 Teaspoon Nutmeg

.Add 1/4 Teaspoon Clove

.Add 1/2 Teaspoon Salt and mix together

.Stir in 12 Ounces Evaporated Milk

.Fold in 2 large whisked Eggs

.Pour filling into pie crust

.Place in oven and cook for 50 minutes

.Leave to cool

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