Having lived in the New York some years ago, I always looked forward to fall and the “harvest season”. It is just so nice when the leaves turn orange, yellow and brown and virtually every farmer is selling bright round orange pumpkins.
The pumpkin pie recipe, though, I need to search every year when autumn, Halloween & Thanksgiving Day come around. So this year, I decided to share it with all, and perhaps most of all, in the coming years, I will know where I placed the recipe when the season comes along.
- 375 grams pumpkin puree
- 1/2 teaspoon nutmeg powder
- 120 grams granulated sugar
- 60 millilitres maple syrup
- 1/2 teaspoon clove powder
- 1 teaspoon cinnamon powder
- 3 eggs
- 120 millilitres milk
- 60 grams double cream
- icing sugar
- pie dough
- Cut a small pumpkin in half, remove all seeds, then brush the flesh with 10 g/ ⅓ ounce of butter and sprinkle with cinnamon powder. Place in a preheated oven for approximately 1 hour at 160 °C (320 °F) or until the flash is all soft and cooked.
- Remove pumpkin from oven and cool down a little and scoop out the flesh. Puree through a food mill or a sieve.
- Roll out the pie dough and line a pie mold with it. Ensure the dough is well docked. Set a side cool.
- Preheat the oven to 180 °C (350 °F)
- Whip the egg whites to a soft peak and set aside.
- In a bowl, combine the pumpkin puree, with all the remaining ingredients except the egg whites, well.
- Fold the egg whites under the pumpkin mixture.
- Fill the mixture into the pie and bake in the preheated oven for approx 45 minutes or until done.
- Sprinkle with icing sugar as desired.