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  • Pumpkin Pie

Pumpkin Pie

Posted on Apr 22nd, 2015
by Thomas Wenger
Categories:
  • Dessert

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.

Enjoy!

Pumpkin Pie

Thomas Wenger
4.92 from 68 votes
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 1 hour hr 45 minutes mins
Total Time 2 hours hrs
Course Dessert
Cuisine American
Servings 16 servings

Ingredients
 
 

  • 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

Instructions
 

  • 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.

Notes

Pumpkin pie recipe
Pumpkin pie recipe
Tried this recipe?Let us know how it was!

Related: Sea-Salted Chocolate & Pecan Tart
Related: Pumpkin Bread Recipe
Related: Normandy Apple Tart

Thomas Wenger

Born in Bern, Switzerland, Thomas followed in the footsteps of his mother and entered a three-year cooking apprenticeship program and graduating it at the age of 20. Working a few short stints in a winter ski resort and a city hotel in Basel/Switzerland during the following years he took the opportunity to work in New York in 1986. What was originally planned as a one-year experience in New York lasted three years and went on to a global career, which led him to Australia and on to Hong Kong in 1990. For the past 15 years, Thomas has explored South East Asia and it’s cuisines and regional specialties. He worked in some of the most exciting cities in the world - Singapore, Hong Kong and Bangkok and his culinary style reflects the many experiences and the people he worked with. Throughout his career, Thomas liked the challenges and diversity of hotel operations. He recently joined a Hotel & Restaurant Management school in Manila, Philippines as Senior Culinary Faculty.

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