Pumpkin Pie

This is a recipe from the archives of a previous blog. I hope you enjoy it!

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For this recipe, I browsed through many websites and blogs. I wanted, however, to make a wonderful pie on my very first try - one so good that it would earn a permanent place in my recipe notebook. From one place, I liked the idea of adding black pepper; from another, I remembered that I still had some condensed milk sitting in the fridge “just in case.”. Here is the result:

Ingredients

For the sweet shortcrust pastry

• 225 g all-purpose flour

• a pinch of salt

• 110 g butter

• 80 g brown powdered sugar

• 1 egg

For the filling

• 2 cups pumpkin purée

• 3 eggs

• ½ cup heavy cream

• ½ cup condensed milk

• ¼ cup fresh milk

• 1¼ cups brown sugar

• ½ tbsp cornstarch

• 1½ tsp cinnamon

• a pinch of black pepper

• 2 pinches of salt

How to make the pumpkin pie:

1. Rub the butter into the dry mixture of flour, salt, and sugar. Finally, add the egg and knead until you have a smooth dough ball. The quantity is enough for the pie base only, so if you want to make extra decorations, prepare a double batch. Let it rest in the refrigerator: overnight is ideal, but 20 minutes will do if you’re short on time.

2. When ready to bake, roll out the dough on a floured surface - large enough to cover the bottom and sides of your pie dish. Transfer it with the help of a rolling pin: wrap the dough around it and unroll it over the dish. Before baking, prick the base with a fork to prevent air bubbles, or use baking beans. Bake at 160°C until slightly puffed and golden. Let the crust cool in the pan on a wire rack.

3. Prepare the filling. Boil the peeled and diced pumpkin with a little water and 1 tbsp sugar. Once softened, remove from heat and purée it with a blender or immersion mixer.

4. In a large bowl, whisk together the sugar and eggs, then confidently add all remaining ingredients. The pumpkin purée should be cooled; if it’s still slightly warm, pour it in gradually so the mixture adapts to the temperature. Pour the filling into the pre-baked crust: it should come close to the top, but not overflow.

5. Bake for about 1 hour and 10 minutes at 150°C, in the middle of the oven. Keep an eye on the filling: if you’re unsure whether it’s ready after the time has passed, simply turn off the oven and leave the pie inside for a little longer.

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NIB & Ember