October 18, 2016

Pumpkin pie

In line with my monthly theme of pumpkin and making sure to use up pumpkin leftovers from last week-end I have been baking my fist ever pumpkin pie using this Mad og Bolig recipe as starting point.

Pumpkin pie: - 1 pie

  • 1 ready-to-use pie dough
  • 450 g pumpkin meat
  • 3 eggs
  • 180 g dairy whipping cream, 35-40% fat
  • 165 g full-fat milk
  • 150 g sugar
  • 50 g (cake) wheat flour
  • 1/4 teaspoon sat
  • 1½ teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ½ teaspoon clove
  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 210'C.
  3. Add the eggs 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. Start by baking the pumpkin pie at 210'C for 15 minutes.
  10. Lower the oven temperature to 180'C and bake for another 50 minutes.
  11. Let the pumpkin pie cool down for minimum 2 hours, before the pie is cut.

1 comment:

  1. Det mener jeg. Hvis man ikke er en mester til at lave tærtedej, så brug dog en ready-to-use dej !


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