We use cookies
We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.
By clicking "Accept", you agree to our use of cookies.
Our cookie policy.
Pumpkin pie
0 Likes
Prep Time:
80 minutes
80 minutes
Cook Time:
95 minutes
95 minutes
Total Time:
175 minutes
175 minutes
Ingredients:
- 1 kg pumpkin, peeled, deseeded, chopped
- 225g plain flour
- 120g butter, chilled, cubed
- 55g hazelnut meal
- 135g brown sugar
- 160ml thickened cream
- 20.00 ml Frangelico liqueur (hazelnut liqueur)
- 2.50 gm ground cinnamon
- Pinch of ground nutmeg
- Whipped cream, to serve
Instructions:
- Boil the pumpkin in a large saucepan until soft, then drain and mash. Let it cool completely before using.
- Place the flour and butter in a food processor and pulse until they come together in fine crumbs. Add the hazelnut meal and 1/4 cup (60ml) of chilled water, then pulse until the mixture just forms a dough. Remove, lightly knead the dough, cover with plastic wrap, and chill in the refrigerator for 20 minutes.
- Preheat the oven to 200°C. Roll out the pastry on a floured surface to a 32cm circle. Line a 24cm pie plate with the pastry, trimming the edges. Place non-stick baking paper on top, fill with baking beans or rice, and bake for 20 minutes. Remove the paper and beans, then bake for an additional 10 minutes.
- Lower the oven temperature to 180°C. Combine eggs and sugar by whisking vigorously. Gently incorporate pumpkin, cream, Frangelico, cinnamon, and nutmeg. Transfer the mixture into the pastry case. Bake for 45-50 minutes until the filling is firm. Enjoy warm or cold, accompanied by whipped cream.