Pumpkin Pie

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Makes 1 22-35cm pie

Pate Brisee

1 ¼ Cups Cake Flour

½ tsp cinnamon

½ tsp Salt

½ tsp sugar

½ cup butter, chilled

¼ cup ice water

Pumpkin Filling

2 cups of pumpkin cooked

1 cup cream

¾ cup brown sugar

½ tsp salt

2 whole eggs plus one egg yolk

2 tsp cinnamon

1 tsp mixed spice

For the Pate Brisee

Place all your dry ingredients in a bowl and mix to combine.

You have two options:

  1. Make by hand
  2. Make in a food processor

To make by hand, use a grater to grate the butter into the flour mixture. Then with your hands rub the butter into the flour until it resembles coarse breadcrumbs. Then add a little bit of ice water at a time and press the dough together making sure not to overwork the dough. When the dough has come together make into a ball and wrap with cling film and place in the refrigerator for an hour.

To make in a food processor place the dry ingredients in the food processor. Slowly add one block of butter at a time till it resembles coarse breadcrumbs. Then slowly add the water a little at a time and mix only until the dough comes together.  Make the dough into a ball and wrap with cling film and place in the refrigerator for an hour.

When the dough is chilled place on a floured surface and roll to approximately ½ cm thickness. Press the dough into a pie dish or loose bottomed pie dish. Place in the fridge while making the pumpkin filling.

I add a little cinnamon to the dough which just ups the flavour overall.

For the filling:

Mix all dry ingredients together and add the eggs one at a time while mixing.  Add the pumpkin then the cream. Mix well till you have a smooth consistency.

Pour the pumpkin mixture in your prepared pie dish or tin.

Bake in the oven at 215 ° C for 10 minutes then turn the oven down to 180 ° C for 45 minutes.

Let cool down for an hour and serve cream or mascarpone.

pumkin-Pie-YSP-Copyright

Have a look at the review we did for the CamRanger that we used in this shoot: http://www.ormsconnect.co.za/2013/08/why-its-cool-to-be-unplugged-camranger-review/

Photography: Yolande Snyders

Styling: Simone Kruger