Wednesday, November 14, 2012

Pumpkin pie

So I finally went around and made my first pumpkin pie. I've only had pumpkin pie once in my life so I was unsure how this would turn out, and what a normal pumpkin pie should look like when it's done and so on. I have to say that I'm pretty pleased with the results. It's been a long time since I really enjoyed one of my own pies this much.

Pie crust:
3 dl flour
200 gram butter
3-4 tbsp water

Mix flour and butter.
Add water until good consistency.
Wrap and store in fridge until it's time to roll.

Pumpkin filling:
750 gram pumpkin
1/2 dl brown sugar
1/2 dl sugar
1/2 tsp salt
1 tsp cinnamon
1/2 tsp ginger
1/2 tsp nutmeg
2 eggs
3 dl half & half

Dig out the seeds and everything unwanted from the pumpkin, cut off the skin. Chop the meat into chunks. Try to make sure that you have about 750 gram of pumpkin chunks. Put the pumpkin in a pot and boil for about 20 minutes. Drain the water and puré the pumpkin meat.

Mix pumpkin puré, brown sugar, sugar, salt, cinnamon, ginger and nutmeg in a bowl.
Whisk together eggs and half&half then add it to the pumpkin mixture.

Line a pie dish that is about 20 cm in diameter with pie dough, not too thick. Pour in the pumpkin pie filling.
Bake for 15 minutes at 250 C then another 40-45 minutes on 200 C.

If your pie, like mine, gets too much color towards the end - cover it with tinfoil but make sure that the tinfol does not touch the top of the pie or it might stick to it. I solved this by putting a rack in the oven and placing the tinfoil on that.

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