Pumpkin Pie
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
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