October 22, 2016

Pumpkin pie with muscovado sugar


I am having my good friends from Horsens coming around for a culture day tomorrow, so in this connection I have been preparing for some afternoon tea in line with my monthly theme of pumpkin making another version of pumpkin pie

I still have plenty of pumpkin left from the big pumpkin, which I got for my pumpkin cooking weekend. This time I have been using this pumpkin pie recipe with various modification on the spice side.

Pumpkin pie: - 1 pie
  • 1 ready-to-use pie dough
  • 450 g pumpkin meat
  • 3 eggs
  • 100g dairy whipping cream, 35-40% fat
  • 100g full-fat milk
  • 75 g darl muscovado sugar
  • 75 g sugar
  • 50 g (cake) wheat flour
  • ½ tablespoon orange peel
  • 2 tablespoons orange juice
  • 1/4 teaspoon salt
  • 1½ teaspoon ground cinnamon
  • 11teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ½ teaspoon clove
  • ½-1 dairy whipping cream - for decoration
Caramellic pumpkin seeds:
  • 2 tablespoons of sugar
  • 10 g butter
  • 75 pumpkin seeds
  • 1/4 teaspoon of salt
  1. Boil the pumpkin meat for 10 minutes, until the pumpkin meat is soft. Remove the water and blend the pumpkin meat into pumpkin mash. Slightly cool down the pumpkin mash.
  2. Heat up the oven to 180'C.
  3. Add the eggs and sugars into the pumpkin mash and whip everything together.
  4. Add in the whipping cream and milk, and whip again.
  5. Add in the various spices, and whip again.
  6. Add in the sugar and wheat flour, and whip again.
  7. Cover the pie form with the pie dough.
  8. Fill the pumpkin pie mass into the pie dough.
  9. Bake the pumpkin pie at 180'C for 75 minutes.
  10. Let the pumpkin pie cool down for minimum 2 hours, before the pie is cut.
  11. Melt the sugar on a frying pan, untill it is light brown in colour
  12. Add in the butter, and the butter melt.
  13. Add the salt and pumpkin seeds and stir very well for approx 30-60 secounds.
  14. Pour the pumpkin seeds out on a piece of baking paper.
  15. Separate the pumpkin seeds from each other using teaspoons or forks.
  16. These caramellic pumpkin seeds is used for decoration of the pumpkin pie together with whipped dairy cream.

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