-
Preparation
1 hour
-
Processing
1 hour 30 minutes
-
Difficulty
Medium
Alongside savory dishes, the Thanksgiving table cannot lack the presence of delicious pies, and pumpkin pie will be quite an interesting choice and also one of the traditional sweets of this holiday. Get cooking with TasteVN!
Ingredients for Pumpkin Pie Serves 8 people
All-purpose flour 300 gr (flour type 11) Mashed pumpkin 425 gr Unsalted butter 226 gr (chilled) Heavy cream 267 ml Eggs 4 pieces Granulated sugar 100 gr Cardamom powder 2 gr Dark rum 30 ml Cinnamon powder 2.5 teaspoons Nutmeg powder 1/2 teaspoon Grated orange peel 10 gr Salt 1 teaspoon Pepper 1/2 teaspoon Cold ice water a little Fresh milk 119 ml Brown sugar 100 gr Ginger powder 1/4 teaspoon
Make the pie crust
After 1 hour, take the dough out onto the table and use a rolling pin to flatten it into a round shape.
Place the dough into a round mold, use scissors to cut off the excess edges, fold the edges neatly, and use your hands to create a wavy shape for the pie crust. Then, use a fork to prick the surface of the pie crust evenly.
Cover the surface of the pie crust with a layer of aluminum foil, place it in the oven (preheated for 15 minutes) at 218 degrees Celsius for 12 minutes.
After 12 minutes, remove the aluminum foil and bake for another 10 minutes at 175 degrees Celsius or until the surface of the pie crust is completely dry.
Make the pumpkin mixture
In a bowl, add 3 eggs, 237ml heavy cream, 119ml fresh milk, 50gr granulated sugar, 100gr brown sugar, 1/2 teaspoon cinnamon, 1/2 teaspoon salt, 1/4 teaspoon pepper, 1/4 teaspoon ginger powder, and 1/4 teaspoon nutmeg. Stir well to combine the mixture.
Then, add 425gr of pumpkin puree, 10gr of grated orange peel, 30ml of dark rum, and continue to stir well.
Heating the pumpkin mixture
Put the pumpkin mixture into a pot, place it on the stove, and stir well over low heat until the mixture is warm.
Baking the pie
Whisk 1 egg with 30ml of heavy cream, then use a brush to apply it to the edges of the pie crust.
Next, pour the pumpkin mixture into the pie crust. Use aluminum foil to tightly wrap around the edges of the pie crust, leaving only the middle exposed.
Put the pie into the preheated oven and bake for 50 minutes at 175 degrees Celsius.
Final Product
The pumpkin pie has an eye-catching brown color, with a crispy and soft crust that blends with the slightly spicy pumpkin filling, rich and buttery from the pumpkin and the characteristic aroma from rum.
Successful execution tips
- When mixing the cake batter, you need to ensure that the butter does not melt. After finishing, the entire butter and flour mixture must be cohesive and still cold. Therefore, when working, you should only use your fingertips to knead the dough to limit heat. Additionally, try to work quickly within about 1 – 2 minutes.
- In case the butter and flour are crumbly, you can sprinkle a little (very) cold water and mix until the butter and flour blend into a cohesive mass, then refrigerate for 1 hour.
See more:
Wishing you success in making a delicious and attractive pumpkin pie for Thanksgiving!
