Hello Pumpkin



This is my first attempt at pumpkin pie. I thought it turned out pretty darn well.
I will roast the pumpkin next time, as this is said to give the pie a sweeter, more caramely flavour.

Pumpkin pie with a pecan nut crust
Makes a large 14 slice pie (32cm pie dish)

Pecan crust:
3 1/2 cups pecan powder
1 egg yolk
1/3 C sugar or honey
6 Tbsp melted butter

Pie filling:
1kg peeled pumpkin
250ml cream
Cinnamon
3 XL eggs, 1 egg white
2 Tbsp sugar or honey

Serve:
100ml whipped cream
Spiced pecans (toasted with honey and christmas spices)

Mix the crust ingredients together, line a pie dish, firmly pressing down.
Chill the crust.
Cut the pumpkin into cubes and steam or boil until soft, 20 to 25 mins.
Sieve the soft pumpkin to get a smooth purée.
When the pumpkin purée is cooled add the cream a pinch of cinnamon, the eggs and fructose and beat well.
Pour into the pecan crust and bake at 180 for 45 minutes, or until the pie no longer wobbles.
After 10 minutes of cooking, cover the pie with foil to prevent the crust from burning.
Remove from the oven and leave to cool, decorating with whipped cream and pecans.

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