Pumpkins Pie

pumpkins pie, looking for these recipes? check this for 4 best pumpkins pie: Pumpkin pie,Pumpkin pie,Pumpkin pie,Pumpkin pie

Pumpkin pie

Ingredients

  • 1 kg pumpkin, peeled, deseeded, chopped
  • 1 1/2 cups (225g) plain flour
  • 120g butter, chilled, cubed
  • 1/2 cup (55g) hazelnut meal (ground hazelnuts)
  • 2 eggs, lightly beaten
  • 3/4 cup (135g) brown sugar
  • 2/3 cup (160ml) thickened cream
  • 1 tablespoon Frangelico liqueur (hazelnut liqueur)
  • 1 teaspoon ground cinnamon
  • Pinch of ground nutmeg
  • Whipped cream, to serve

Method

  • Step 1
    Cook the pumpkin in a large saucepan of boiling water until tender. Drain well and mash. Set aside to cool completely.
  • Step 2
    Meanwhile, place the flour and butter in a food processor and process until fine crumbs form. Add the hazelnut meal and 1/4 cup (60ml) of chilled water. Process until the mixture just comes together. Remove and knead lightly. Cover with plastic wrap and refrigerate for 20 minutes.
  • Step 3
    Preheat oven to 200°C. On a lightly floured surface, roll the pastry out to a 32cm circle. Use the pastry to line the base and sides of a 24cm pie plate. Trim the edges. Line the plate with non-stick baking paper. Fill with baking beans or rice. Bake for 20 minutes. Remove the paper and beans. Bake for a further 10 minutes.
  • Step 4
    Reduce the oven to 180°C. Whisk the eggs and sugar together. Fold in the pumpkin, cream, Frangelico, cinnamon and nutmeg. Pour into the pastry case. Bake for 45-50 minutes or until the filling is set. Serve warm or cold with whipped cream.

Pumpkin pie

Image credit: Dieu Tan – taste.com.au

Ingredients

  • 1/4 (about 800g) Queensland blue pumpkin, deseeded
  • Melted butter, to grease
  • 1 sheet (28 x 29cm) ready-rolled shortcrust pastry, thawed
  • 250ml (1 cup) evaporated milk
  • 75g (1/3 cup) white sugar
  • 55g (1/4 cup, firmly packed) brown sugar
  • 3 eggs, at room temperature,lightly whisked
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • Pinch ground cloves

Method

  • Step 1
    Preheat oven to 210°C. Line a baking tray with non-stick paper. Brush edges of pumpkin with a little melted butter and place on lined tray. Cook, uncovered, in preheated oven for 45 minutes or until tender. Remove from oven and set aside to cool.
  • Step 2
    Use a large spoon to remove the pumpkin flesh from the rind. Discard any brown edges. Place flesh in blender and blend until smooth.
  • Step 3
    Grease a 23cm (top measurement) pie plate with the melted butter. Line plate with pastry and trim excess. Prick base with a fork and place in the fridge for 20 minutes to rest.
  • Step 4
    Reduce oven to 190ºC. Line pastry base with non-stick paper and fill with beans or rice and cook for 12 minutes. Remove paper and beans or rice, and cook for a further 8-10 minutes. Remove from oven and allow to cool.
  • Step 5
    Combine pumpkin, evaporated milk, sugars and eggs in a bowl and whisk until well combined. Add cinnamon, salt, ginger, nutmeg and cloves and mix well. Pour into prepared crust. Cover edge of pie with foil to stop it burning. Bake in oven for 25 minutes. Remove foil. Bake for a further 25-30 minutes or until a knife inserted off-centre comes out clean. Serve at room temperature.

Pumpkin pie

Image credit: Ian Wallace – taste.com.au

Ingredients

  • Olive oil spray
  • 250g (1 2/3 cups) plain flour
  • 2 teaspoons caster sugar
  • 160g butter, chilled, chopped
  • 2 tablespoons cold water
  • 345g (1 1/4 cups) pumpkin, cooked, mashed, cooled (see note)
  • 2 tablespoons maple syrup
  • 250ml can Nestle Reduced Fat Cream
  • 60g (1/3 cup, lightly packed) brown sugar
  • 3 eggs
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • Icing sugar, to dust
  • Double cream, to serve

Method

  • Step 1
    Preheat oven to 180°C. Spray a 4.5cm-deep, 23cm pie plate with oil. Process the flour, sugar and butter in a food processor until the mixture resembles fine breadcrumbs. Add the water. Process until the mixture just comes together.
  • Step 2
    Turn the dough onto a lightly floured sheet of baking paper and roll to a 4mm-thick disc. Line the base and side of the dish with pastry and trim any excess. Pinch edges to crimp. Place in the fridge for 15-20 minutes to rest.
  • Step 3
    Line the pastry case with baking paper and fill with pastry weights or rice. Bake for 10 minutes. Remove paper and weights or rice and bake for a further 10 minutes or until light golden. Set aside to cool completely.
  • Step 4
    Combine the pumpkin, maple syrup, cream, sugar, eggs, cinnamon, cloves, nutmeg and ginger in a bowl. Whisk until smooth. Pour over the pastry. Bake for 40-45 minutes or until just set. Set aside to cool completely.
  • Step 5
    Dust the pie with icing sugar. Cut into wedges and serve with double cream.

Pumpkin pie

Image credit: Jared Fowler – taste.com.au

Ingredients

  • 800g butternut or Queensland Blue pumpkin, peeled, cubed
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 2 tablespoons rum or Amaretto
  • 1/2 cup cream, plus extra to serve
  • 1 egg
  • 1 egg yolk
  • 200g (1 cup) tightly packed brown sugar

Pastry

  • 225g (1 1/2) cups plain flour, sifted
  • 100g unsalted butter, cubed
  • 1 tablespoon icing sugar
  • Milk, to brush

Method

  • Step 1
    Preheat oven to 200°C.
  • Step 2
    To make the pastry, place the flour, butter and icing sugar in a food processor and process until the mixture resembles breadcrumbs. Add enough chilled water (about 4-5 tablespoons) for the mixture to come together to form a smooth ball. Wrap in plastic wrap and refrigerate for 30 minutes to chill.
  • Step 3
    Meanwhile, wrap the pumpkin in foil, place on a baking tray and roast in the oven for 40 minutes or until tender. Set aside to cool slightly, then place pumpkin in a food processor with the spices, vanilla extract, rum and cream and process to combine.
  • Step 4
    Beat together the eggs and sugar in a small bowl, then stir into the pumpkin mixture.
  • Step 5
    Roll out the pastry and use to line a 23cm pie dish. Trim the pie and reserve excess pastry. Line with non-stick baking paper, then fill with pastry weights or rice and blind bake for 10 minutes. Remove the paper and weights, then pour in the pumpkin mixture. Roll out reserved pastry and use a leaf-shaped pastry cutter to cut out leaves to decorate edge of pie. Brush the leaves with milk. Reduce the oven temperature to 170°C and bake for a further hour until the filling is set. Set aside to cool. Serve with the extra cream.

You may also like...

Leave a Reply

Your email address will not be published. Required fields are marked *