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Pumpkin Pie

(0)
1 Hrs 45 Min
 
portions
39 %

Carbs

10 %

Fats

6 %

Proteins

per 100 g Total Recipe
Gross weight 100 g 1440 g
Energy 1064 kJ / 255 kcal 15316 kJ / 3663 kcal
Sat. fat 6 g 77 g
Unsat. fat 3 g 36 g
Fibre 2 g 15 g
Salt 103 mg 1482 mg
Units:
 
  • 300 g
    pumpkin, canned
  • 232 ml
    Condensed evaporated milk
  • 175 g
    Sugar
  • 146 ml
    Fresh whole milk
  • 110 g
    Egg
  • 2 g
    Salt
  • 1 g
    Cinnamon
  • 1 g
    Clove
  • 1 g
    Ginger
  • 400 g
    Sweet pastry
  • 1.4 kg
    Total recipe weight

Equipment

1 x Cake tin rond 20 cm , 1 x Baking paper , 1 x Rolling pin , 1 x Food processors , 1 x Chefs knives , 1 x Plastic cutting boards , 1 x Mixing Bowl
Method

Preparation time

15 Min

Cooking time

1 Hrs 30 Min

1

You can prepare the sweet pastry in advance.

2

Heat the oven ( 160°C / 320°F) and grease and flour the baking tin.

3

Roll out your sweet pastry on floured surface to a thickness of 0.5cm and roughly in the shape of your casserole.

4

Place the dough in the baking tin and form the crust edge into a nice point patern all the way around with your fingers to give it a rustic "American pie" look.

5

Blind baking; Now Place baking paper over the dough pastry and fill the paper with baking beans or (uncooked) rice. Bake for 15 minutes then remove the baking beans and baking paper and bake in the oven for a further 10 minutes.

6

Pumpkin pie filling; Blend the pumpkin, sugar, coffee creamer, milk, the eggs, the spices and the salt until it is a smooth mixture. Spoon the pumpkin stuffing into the thin and bake for a further 45 minutes at 150°C / 302°F

7

Allow to cool down and your pumpkin pie is ready to serve!

Tips

1

You can use fresh pumpkin, just peal, cut into chunks and boil until cooked. Use the recipe weight of the cooked pumpkin.

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