So the fall series continues…
Pumpkin spice everything nice 😉 from latte to pie; pumpkin has been added everywhere;)
Food, food, food – todays blogpost is all about an autumn recipe you’ll definitely love.
So let’s start with the famous pumpkin pie, which should not be missed during this season.
Take your time because baking an old-fashioned pumpkin pie will take time (60 minutes) to be perfectly delicious.
Here are the ingredients:
For the filling
– 21 oz (600g) pumpkin puree
– 2 large eggs
– 1/2 cup packed brown sugar and 1/3 cup white sugar, 1/4 teaspoon salt
– 2 teaspoons cinnamon (in my opinion; better too much than too little)
– 1 teaspoon ground ginger and 1/4 teaspoon ground nutmeg
– 1/8 teaspoon ground cardamom
– 1/2 teaspoon lemon zest
– 1 cup (240ml) heavy cream
– 1/4 ground cloves
and for the crust
– 1 1/3 cups (200g) flour
– 1/4 tsp. salt and 1/2 tsp sugar
– 1/2 cup (120g) cold butter; 1/4 cup(60ml) cold water
– 1 tsp. apple cider vinegar
First start with the filling.
Beat the eggs in a bowl; add the heavy cream . Then mix the sugars, salt, cinnamon, ginger, nutmeg, cloves, cardamon and the lemon zest with the pumpkin puree until everything is well mixed.
If you are done with this step let’s continue with the crust. The pie crust lies around the pie and gives it hold and the delicious solid crust.
1. Start with mixing the apple cider vinegar with the cold water. Place in the fridge. Mix the flour, sugar and salt in a large bowl. Cut the cold butter into even smaller pieces and put it in the bowl. For now gradually add the cold apple cider vinegar water. Be fast so that the dough and the butter do not warm up. Next step: knead everything until the dough starts to stick together. Since the dough should not be too wet, don’t add too much water.
Now it’s time to wait; wrap the dough in a plastic wrap and leave it in the fridge for about 45 minutes.
2. Aaaafter a loong (ok not that long) wait…
roll out the dough to a size somewhat larger than a 9 inch (23cm) pie dish. Put the dough into the dish and press it down on bottom and sides. Use your fingers to create a pattern. After that prick the dough using a folk several times and place everything in the fridge for another 20 minutes.
Now you can preheat the oven to 200 degrees celcius. Put a piece of baking parchment on top of the dough and fill with rice. Bake the crust for about 20 minutes until the edges have got some colour. Remove from the oven and let cool down a bit.
After it’s slightly cooled down lover the temperature of the oven to 180 degree and put the filling into the cooled pie crust. Bake for another 50 minutes. It’s a wrap.
Tip: You really shouldn’t bake the pie any longer than written in the recipe. pay a little attention to your gut feeling. If it looks and smells good – it’s done 🙂
Cool the pumpkin pie for around 2 hours and don’t forget that the cake will come out of the oven puffed up and will deflate as is cools down. If you want feel free to decorate the cake with heavy cream, nuts or some pumpkin pie spice.
Now you’re ready to enjoy the best cake ever 😉
– and don’t forget to share with your friends and family even if it’s that tasty 😉
For those guys staying in Canada right now – hope you had a great Canadian Thanksgiving evening with family and friends:)
Maybe you’ll find the perfect baking buddy at tonights INTERNeX pubnight:)
6pm at the Cambie pub in Gastown.
INTERNeX International Exchange
2005-689 Abbott St., Vancouver, BC, V6B 0J2