Pumpkin Pie

Sat, 14 October 2023

Pumpkin Ingredients:

 

Pumpkin

 

Method For the Pumpkin PART 1:

 

1/.Cut a small-to-medium-sized pumpkin into pieces.

 

2/.Boil the pumpkin pieces in water for 45 minutes.

 

3/.Cool and mash the boiled pumpkin with a fork.

 

4/.You'll need 450 grams of cooled, soft pumpkin (equivalent to 2 cups) for one pie. You can freeze any leftover cooked pumpkin for later use.

 

5/.If you prefer not to use a raw pumpkin, you can use a can of pumpkin instead, although it may be hard to find in Ireland.

 

 

 

PIE CRUST ("PATÉ BRISÉE" - MAKES TWO CRUSTS:) - PART 2

 

In a food processor, combine the following ingredients:

 

1) ½ lb. CHILLED unsalted butter

2) 300 g flour (3 cups)

3)1 tablespoon sugar

4)1 teaspoon salt

5)Pulse for no more than 30 seconds until blended.

 

6)Add 100 mls (1/2 cup) of COLD water one tablespoon at a time through the top of the processor until the pastry holds together but isn't too wet.

 

7)Refrigerate the pastry for at least an hour, wrapping it in plastic wrap.

 

 

PUMPKIN PIE FILLING (MAKES ONE PIE) - PART 3

 

1/.Beat 3 eggs until fluffy.

 

2/.Add 200 grams of sugar and mix again.

 

3/.Incorporate the 450 grams of cooked pumpkin.

 

4/.Add 1 teaspoon of cinnamon, ½ teaspoon of nutmeg, ¼ teaspoon of allspice, ¼ teaspoon of cloves, 1/8 teaspoon of ginger, and a pinch of salt.

 

5/.Finally, add 300 mls of unsweetened evaporated milk.

 

 

Assembly and Baking: PART 4

 

1)Line a pie pan with your uncooked pie shell.

 

2)Mix the prepared ingredients together using an electric hand mixer.

 

3)Pour the batter into the pie shell, making one pie.

 

4)Bake in a 140-degree Celsius fan oven for 1 ½ hours.

 

5) Let the pie cool, and serve with freshly-whipped cream. Store any leftovers in the refrigerator.