Receta Baking| Perfect Pumpkin Pie … and simple too {#getsmart}
“Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie.”
Jim Davis
I always have tins of condensed milk on hand after having indulged in this absolutely addictive Vietnamese Coffee Ice Cream from Perfect Scoop. You need less than an hour to make it, need resolve to keep away from the freezer, and finally 10 minutes to polish it off. But if you can grab those two extra hours, then I recommend you head for pie!
The verdict was delicious! The terrible teen screwed up her nose and said “Ewwwwwww …. pumpkin!!,” and then predictably went on to ravenously demolish the slice, and ask for another. There was something about it!! The boy lapped it up … it was his on request after all!!This is a pie right for fall. The filling … silky, smooth and spicy! The crust just right, not too crisp, yet offers a handsome bite, gently teasing the palette with beautiful pistachio flavours and a pleasing texture. I wish I could offer you a slice…it was that good, and it went FAST!
Perfect Pumpkin Pie …with fresh roasted pumpkin puree
This is a pie right for fall. The filling … silky, smooth and spicy! The crust just right, not too crisp, yet offers a handsome bite, gently teasing the palette with beautiful pistachio flavours and a pleasing texture.
{Filling from Eagle - www.eaglebrand.com/recipes/details/?RecipeId=3929&CategoryIndex=11}
Ingredients
- Pumpkin puree
- 600gm pumpkin with peel
- 2tsp pumpkin pie spice
- 50gm powdered sugar
- Pistachio Pie Crust for 1 9" pie
- 100gm unsalted butter, chilled, cubed
- 150gm cups all-purpose flour
- 2 tbsp sugar
- 50gm pistachios
- 1/2 teaspoon salt
- 2-3 tbsp cold water
- Pumpkin Pie Filling
- 440gm roasted pumpkin puree {recipe above}
- 1 can condensed milk
- 2 large eggs
- 1/2 vanilla bean scraped
- 1/2 teaspoon saltInstructions
- Pumpkin puree
Remove seeds etc of pumpkin {I used a long slice}, wrap in foil and bake at 180C for about 45 minutes.
Once warm enough to handle, peel and chop the roasted pumpkin, add pie spice and sugar and puree. I find that the pie spice gets an enhanced flavour in warm puree and matures well.
Yields about 425-440gms of pumpkin puree {approximately 1 15oz can}
Perfect Pie Crust
Blend flour, pistachios, sugar and salt in processor till nuts are ground very fine, {Thermomix: Speed 8, 7 seconds}
Add butter and blend until you get breadcrumb like mix, and then a little more {2-3 seconds}. Add water, 1 tbsp at a time, and process till the dough begins to hold together when you pinch it. {Thermomix Speed 6, 5 seconds}
Turn onto work surface and pat together gently into a ball {donot overwork dough}
Either roll between 2 sheets of baking parchment to line the pie tin, or push into place with your fingertips. Chill for about 30 minutes.
Bake in a preheated oven at 180C for 15 minutes. Cool. {I baked mine in the last 15 minutes while the pumpkin was roasting}
Assembling Pie
Preheat oven to 190C. Whisk pumpkin, sweetened condensed milk, eggs, spices and salt in medium bowl until smooth. Pour into crust. Bake 15 minutes.
Reduce oven temperature to 180C and continue baking 35 to 40 minutes or until knife inserted 1 inch from crust comes out clean. Cool. Garnish as desired. Store leftovers covered in refrigerator.
2.0
http://www.passionateaboutbaking.com/2011/11/baking-perfect-pumpkin-pie-and-simple-too.html
And since I had so much extra time, I shot some pictures of out CUTE Coco … she was ‘all eyes’!! Oh to have those extra two hours more often!
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Also find me on The Rabid Baker, The Times of India