AuthorLe-ThermiqueCategoryCakesDifficultyIntermediate Preparation:
- Wash pumpkin and cut off the hard ends leaving the rest of the skin on. Slice pumpkin lengthways into halves. Scoop out pumpkin seeds with a spoon. Cut both pumpkin halves lengthways into halves again and then slice each pumpkin quarter into large pieces.
- Add water into mixing jar, close the lid and place steamer ontop. Add pumpkin pieces into teh steamer and close the lid to steam.
- Select preset mode R - STEAM - RUN
Adjust the Auto Settings timer to: Timer: 25 Minutes / Speed: 0 / Temperature : 120°C
- Set asides.
Slowly add egg:
- Add egg into the mixing jar and press TURBO several times until the mixture just barely begins to clump together.
Shape the dough:
- Remove the dough from the mixing jar, press the dough a few times to flatten some of the butter for a more flaky crust.
- Shape into a ball, wrap it with he cling film and chill in refrigerate for 30 mins.
- Preheat the oven at 180°C / 356 °F
Roll the dough:
- Place the dough on a lightly floured, clean flat surface. Sprinkle some flour on top.
- Roll out the dough to a 12-inch circle.
Line a pie or tart pan:
- Carefully fold the dough in half, then transfer it to 9-10 inch (22-26cm) pie plate or tart pan, lining up the fold with the center of the pan.
- Gently unfold and press down to line the pie dish with the dough.
- With a pair of kitchen scissors or a knife, trim the overhanging dough to about 1/2 inch (1.3cm). Fold the overhang under along the edge of the pie dish. Crimp the edge of the pie crust, using your fingers in a pinching motion, or the tines of a fork.
- Bake at 180°C / 356 °F for 10 minutes
- Set aside
- Pre-heat oven at 220°C / 425 °F
- Pour into partially into baked pastry base
- Bake at 220°C / 425 °F for 10 minutes.
- After 15 minutes, lower the temperature to 180°C / 356 °F for 30-40 minutes.
- The pie is done when a knife tip inserted in the center comes out wet but relatively clean. The center should be just barely jiggly.
- Leave to cool before serving with Maple syrup , cream or ice cream.
Tips:
. For 1 deep-dish pie, this will take 50 to 60 minutes more. For 2 shallow pies, bake for 35 to 45 minutes more
. The pumpkin pie will come out of the oven all puffed up (from the leavening of the eggs), and will deflate as it cools.
. About halfway through the baking, you may want to put foil around the edges or use a pie protector to keep the crust from getting too browned.
. You can leave cooled pumpkin pie on the counter for up to 4 hours, then wrap it tightly and move it to the fridge for up to 3 days. If possible, let it come to room temperature before serving.
. For longer storage, tightly wrap individual slices or a whole, cooled pie and freeze for up to 1 month. Defrost overnight in the fridge and let come to room temperature before serving.
Ingredients
Directions
Preparation:
- Wash pumpkin and cut off the hard ends leaving the rest of the skin on. Slice pumpkin lengthways into halves. Scoop out pumpkin seeds with a spoon. Cut both pumpkin halves lengthways into halves again and then slice each pumpkin quarter into large pieces.
- Add water into mixing jar, close the lid and place steamer ontop. Add pumpkin pieces into teh steamer and close the lid to steam.
- Select preset mode R - STEAM - RUN
Adjust the Auto Settings timer to: Timer: 25 Minutes / Speed: 0 / Temperature : 120°C
- Set asides.
Slowly add egg:
- Add egg into the mixing jar and press TURBO several times until the mixture just barely begins to clump together.
Shape the dough:
- Remove the dough from the mixing jar, press the dough a few times to flatten some of the butter for a more flaky crust.
- Shape into a ball, wrap it with he cling film and chill in refrigerate for 30 mins.
- Preheat the oven at 180°C / 356 °F
Roll the dough:
- Place the dough on a lightly floured, clean flat surface. Sprinkle some flour on top.
- Roll out the dough to a 12-inch circle.
Line a pie or tart pan:
- Carefully fold the dough in half, then transfer it to 9-10 inch (22-26cm) pie plate or tart pan, lining up the fold with the center of the pan.
- Gently unfold and press down to line the pie dish with the dough.
- With a pair of kitchen scissors or a knife, trim the overhanging dough to about 1/2 inch (1.3cm). Fold the overhang under along the edge of the pie dish. Crimp the edge of the pie crust, using your fingers in a pinching motion, or the tines of a fork.
- Bake at 180°C / 356 °F for 10 minutes
- Set aside
- Pre-heat oven at 220°C / 425 °F
- Pour into partially into baked pastry base
- Bake at 220°C / 425 °F for 10 minutes.
- After 15 minutes, lower the temperature to 180°C / 356 °F for 30-40 minutes.
- The pie is done when a knife tip inserted in the center comes out wet but relatively clean. The center should be just barely jiggly.
- Leave to cool before serving with Maple syrup , cream or ice cream.
Tips:
. For 1 deep-dish pie, this will take 50 to 60 minutes more. For 2 shallow pies, bake for 35 to 45 minutes more
. The pumpkin pie will come out of the oven all puffed up (from the leavening of the eggs), and will deflate as it cools.
. About halfway through the baking, you may want to put foil around the edges or use a pie protector to keep the crust from getting too browned.
. You can leave cooled pumpkin pie on the counter for up to 4 hours, then wrap it tightly and move it to the fridge for up to 3 days. If possible, let it come to room temperature before serving.
. For longer storage, tightly wrap individual slices or a whole, cooled pie and freeze for up to 1 month. Defrost overnight in the fridge and let come to room temperature before serving.