PUMPKIN PIE
 
 
Ingredients
  • FOR THE ALMOND PIE CRUST
  • 350g plain flour
  • 55g caster sugar (1/4 cup)
  • 60g almond meal
  • A pinch of salt
  • 200g unsalted butter, cubed
  • 2 egg yolks
  • 40ml water, chilled (4 tbsp or so)
  • FOR THE PUMPKIN FILLING
  • 2 eggs
  • ¼ cup brown sugar
  • 1½ cups condensed milk (395g can)
  • 1 tsp ground cinnamon
  • ½ tsp ground ginger
  • ¼ tsp ground nutmeg
  • ½ tsp salt
  • ½ tsp vanilla
  • 1 16 oz can pumpkin puree
Method
  1. To make the pie crust, put the flour, sugar, salt, almond meal and butter into the bowl of an electric mixer fitted with a paddle attachment (or in a food processor) and mix on a low speed until the mixture resembles coarse breadcrumbs.
  2. Add the egg yolks and the cold water while the mixer is still running. Continue to mix until a dough forms. Divide the dough in half and shape each half into a disc. Wrap in plastic wrap and refrigerate for about 2 hours.
  3. To make the pumpkin filling, in a large bowl, whisk together the eggs and brown sugar. Whisk in the condensed milk, spices, vanilla and salt. Finally, whisk in the pumpkin puree.
  4. To make the pie, preheat the oven to 200 C (400 F), place a baking tray in the oven and butter a 9 inch pie dish.
  5. On a lightly floured surface, roll out the dough until it is 13 inches in diameter.
  6. Lift it and place it into the pie dish, pressing it gently into the corners and up the sides. Pinch the edges of the dough together with your fingertips to create a fluted border.
  7. Fill the crust with the pumpkin filling.
  8. Place the pie in the oven, on the baking tray, and bake for 10 minutes. Remove from the oven and line the edges of the crust with foil.
  9. Reduce the oven to 180 C (350 F) and bake for a further 40 - 50 minutes, or until a knife inserted comes out clean and the pastry is cooked.
  10. Allow to cool before cutting. Serves 10.
Recipe by Butter Baking at https://www.butterbaking.com/2012/11/20/pumpkin-pie/