▷Pumpkin Pie
1 deep pie pan Φ 15 cm or 1 shallow pie pan Φ 18cm
▷Ingredients
‣Pie Crest
42g . . . Room temp unsalted butter
22g . . . Icing sugar
0.5g . . . Salt
18g . . . Whole eggs
80g . . . Plain flour
18g . . . Almond powder
‣Pumpkin Pie Filling
125g . . Pumpkin Puree
20g . . . Sugar
1 egg
4g . . . . Cornstarch
70g . . . Milk
80g . . . Heavy cream (40% milk fat)
3g . . . . Vanilla extract
▷Cook Time
‣Pie Crest: Bake it at 360°F/180°C for 11-12 minutes, Brush the egg wash on, Continue to bake it at 375°F/190°C for 4-5 minutes.
‣Pie Crust Cookies: Bake it at 300°F/150°C for 10-12 minutes
‣Pumpkin Pie: Bake it at 320°F/160°C for 25-30 minutes.
▷ How to avoid cracks your pumpkin pie
The most common reason for cracking on the top of a pumpkin pie is from over-baking. To avoid cracking, check the pie after the first 20-25 minutes and give it a soft shake, It is done when the edges are set, but the middle is still jiggly. It will continue to cook once you’ve taken it out! pumpkin pie have to be slowly cooled or else they might crack. Allow the pie to cool to room temperature naturally.
▷Instructions
‣Pie Crest
1、Fold the softened unsalted butter until smooth.
2、Add the icing sugar to the butter and stir until combined. Add the egg in two batches and mix well.
3、Sift in flour and almond powder, Use a silicone spatula, Mix fold, and press dough until it comes together into a ball.
4、Place one large piece of parchment paper on the countertop. Place the dough ball in the center of this piece of paper. Place another large piece of cling film on top of the dough ball and slightly press to flatten the ball.
5、Using a rolling pin, roll out the dough into a circle ⅛ inch (3-4 mm) thick. Refrigerate for at least 30 minutes
6、Gently lift the dough and lay it on the pie dish, Once the dough is laid inside the pie dish, helping the dough lay flat against the bottom and sides of the dish. Using a fork pierce the bottom of the pie. Freeze 1 hour.
7、Reroll the scraps of pie dough and cut out flower shapes. Brush the egg wash on. Bake it at 300°F/150°C for 10-12 minutes. Let cool.
8、Line the pie crust with parchment paper. Fill with pie weights or dried beans. Bake it a preheated oven at 360°F/180°C for 11-12 minutes.
9、Remove parchment paper and weights. Brush the egg wash on. Continue to bake it at 375°F/190°C for 4-5 minutes. Let cool.
‣Pie CrestPumpkin Pie Filling
1、Pumpkin to remove the skin. Scoop out the pumpkin seeds and any stringy flesh. Dice the pumpkin flesh.
2、Microwave for 4 minutes ( 600W ), Microwave wattages vary, so adjust the time accordingly.
3、 Pass the flesh through a sieve, and extricate stubborn fibers.
4、In a large bowl, Pumpkin puree, sugar, whisk eggs, cornstarch, milk, heavy cream and vanilla, Whisk slowly so that you don’t incorporate too much air into the filling.
5、Filtering the Pumpkin filling, Pour the filling into the baked pastry shell.
6、Bake it a preheated oven at 320°F/160°C for 25-30 minutes.
7、Transfer the pumpkin pie to a wire rack and allow to cool completely for at least 3 hours before garnishing and serving.
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