Fall equals pumpkin. (or at least for me)

This week so far I have eaten pumpkin every day. On Monday I ate this fantastic pumpkin pie, my favourite pumpkin food. On Tuesday, roasted pumpkin with honey-cinnamon joghurt glaze. I ate chicken breast filled with pumpkin and with chestnut sauce. Oh My God!!! It was instant fall. yesterday I ate pumpkin-apple-cinnamon soup with chicken breast it was heaven in a cup. And today some pumpkin oatmeal just in case if I hadn’t got enough pumpkin yet ;)

Soo I kind of love pumpkin.

But let’s talk about the main subject. Pumpkin Pie.

I think this is the ultimate fall pie. It’s creamy, pumpkiny, sweet and spicy. It has an amazing flaky buttery base (the same I used in my apple pie recipe).

For the filling I made my own pumpkin puree. Actually it’s really easy to make, you just cut the pumpkin into two halves and bake them until they are soft. Then put them into a food processor and blend them until you get a puree form. So easy and much better than the store-bought ones.

The original recipe asks for condensed milk but usually I make it a little bit healthier and I use simple milk instead. And I think it’s perfect without the lots of extra sugar as well.

I think this is the perfect recipe for a fall/halloween party or for thanksgiving.

Pumpkin Pie

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Prep Time: 20 min. Baking Time: 1hour 15+ min. Total Time: 2,5+ hours Portion: 8 slices

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Ingredients:

Pate Brisee:

• 1 ¼ cups all purpose flour

• ½ teaspoon salt

• ½ teaspoon granulated sugar

• 1 stick or 110g cold butter (cubed)

• 1/4 - 1/3 cup ice cold water

• extra flour for dusting and 1 egg for the top

Pumpkin filling:

• 1 can or 425g pure pumpkin puree*

• 1 cup condensed milk or milk

• 2 eggs

• ¾ cup or 130g granulated sugar

• 1 tablespoon pumpkin pie spice**

*I made my own pumpkin puree. I cut a whole pumpkin into two halves.Cover a baking sheet with aluminium foil. Put the halves on the baking sheet and bake on 410 F or 210 C for around 1 hour or until it’s soft everywhere when you push a fork in it. Let it cool down and then peel the skin off. Put them in a food processor and blend until it’s creamy.

**I made my own. Mix together 1 tablespoon ground cinnamon, 1 teaspoon ground ginger, 1/2 teaspoon allspice, ½ teaspoon ground cloves, ½ teaspoon ground nutmeg.

Directions:

Pate Brisee:

1. In a food processor mix the flour, the sugar and the salt together.

2. Add the butter and pulse until there are only pea-sized pieces left (no bigger).

3. Add 1/4 cup water and pulse just until the crust holds together. Add 1 tablespoon water at a time if it’s too crumbly. Don’t overmix it

4. Make a disk, and cover it with plastic wrap. Put it in the fridge for at least 1 hour or freeze it.

Pumpkin filling:

1. In a large bowl mix together the pumpkin puree, the milk, the eggs, the sugar and the spices.

Pie:

1. Preheat your oven to 430 F or 220 C.

2. Roll out the disk of dough on a floured surface to a circle and place it into a 9-inch pie plate.

3. Pour filling on the top of the crust.

4. Bake it for 15 minutes then turn down the temperature to 375 F or 190 C and bake it for another hour. I recommend to use a glass pie plate so you can see through the bottom. It’s ready when the crust on the bottom is golden brown. The filling will set when it’s cold. Let it cool for at least 2 hours.

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#cinnamon #pie #Fall #Pumpkin