A buttery flaky crust with sweet pumpkin filling mixed with spices
Recipe Tags
Veg
Medium
Dinner Party
French
Dessert
Healthy
Ingredients Serving: 6
For the Crust:Wheat flour-120 grams
Salt-1/2 teaspoon
Unsalted butter,cold-50 grams
Milk-2 teaspoon
Honey-1 teaspoon
Lemon juice-1/2 teaspoon
Ice cold water-1 to 2 tablespoon
For the filling:
Pumpkin puree-425 grams
Yoghurt-60 grams
Milk-120 milliliter
Cornstarch-8 grams
Ground cinnamon-1 teaspoon
Ground nutmeg-1/4 teaspoon
Ground ginger-1/4 teaspoon
Salt-1/4 teaspoon
Black pepper-1/8 teaspoon
Honey-1/4 cup
Custard powder-3 tablespoon
Vanilla essence-1 tablespoon
Instructions
To prepare the crust:Whisk together the flour and salt in a medium bowl.Cut the butter and mix it with flour,until the mixture resembles crumbs.
Whisk together the milk and honey,drizzle over the flour mixture.whisk together the lemon juice and 1 teaspoon of water.combine all the mixture to form a dough.
Transfer the dough to the center of a large sheet of plastic wrap.chill the dough for at least 30 minutes.
While the dough chills,prepare the filling.stir together the pumpkin puree and yoghurt in a large bowl.In a separate smaller bowl,whisk together the milk and corn starch.stir the milk mixture to the pumpkin mixture.
Add the spices to the mixture until fully incorporated.stir it in a custard powder and vanilla essence.
Preheat the oven to 180 degree Celsius and coat a pie mould with cooking spray
Leaving the dough between the sheets of plastic wraps,roll it in a wide circle.Gently press the dough in to the pie plate and trim the overhang..
Bake the crust for 180 degree Celsius for 15 minutes.pour the filling in to the center of the parbaked crust.Bake the pie at 180 degree Celsius for 35 to 40 minutes or until it jiggles when lightly shaken.
Cool completely to room temperature,then chill the pie set for an additional 8 hours before serving.
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To prepare the crust:Whisk together the flour and salt in a medium bowl.Cut the butter and mix it with flour,until the mixture resembles crumbs.
Whisk together the milk and honey,drizzle over the flour mixture.whisk together the lemon juice and 1 teaspoon of water.combine all the mixture to form a dough.
Transfer the dough to the center of a large sheet of plastic wrap.chill the dough for at least 30 minutes.
While the dough chills,prepare the filling.stir together the pumpkin puree and yoghurt in a large bowl.In a separate smaller bowl,whisk together the milk and corn starch.stir the milk mixture to the pumpkin mixture.
Add the spices to the mixture until fully incorporated.stir it in a custard powder and vanilla essence.
Preheat the oven to 180 degree Celsius and coat a pie mould with cooking spray
Leaving the dough between the sheets of plastic wraps,roll it in a wide circle.Gently press the dough in to the pie plate and trim the overhang..
Bake the crust for 180 degree Celsius for 15 minutes.pour the filling in to the center of the parbaked crust.Bake the pie at 180 degree Celsius for 35 to 40 minutes or until it jiggles when lightly shaken.
Cool completely to room temperature,then chill the pie set for an additional 8 hours before serving.
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