Ingredients pie crust
- 250 gram all-purpose flour
- 80 gram sugar
- pinch of salt
- 100 gram cold dairy butter
- 1 egg yolk
- 2 tablespoons cold water
- about 600 gram pumpkin
- 75 gram all-purpose flour
- 75 gram melted butter
- 150 gram sugar
- 200 ml full fat milk
- 3 eggs
- teaspoon almond extract
- few drops of lemon juice
Ingredients candied orange and caramelised almonds
- 2 oranges
- 4 tablespoons sugar
- 2 tablespoons water
- large handful of almond shavings
- 1 tablespoon cane sugar
- 1 teaspoon dairy butter
Kitchen equipment needed
- large pan with colander and lid that fits on top ( for steaming)
- (immersion) blender
- large bowl
- small saucepan
- round pie dish
- cling film
- paper kitchen towels
- medium-sized skillet
- parchment paper
Preparation — 30 minutes + waiting time
PEEL the pumpkin and chop into coarse pieces. For the best result you can steam the pumpkin, but you can also cook the pumpkin pieces. If you’re cooking them, make sure they’re patted dry afterwards. FILL a large pan with a layer of water and place a colander with pumpkin pieces on top. PUT a lid on and steam the pumpkin, the steam or cooking time depends on the size of the pumpkin pieces. CREATE a smooth puree that’s as dry as possible. Let it cool off.
Meanwhile COMBINE 250 gram flour with a pinch of salt and 80 gram sugar in the bowl of your standmixer. CUT the butter into small pieces and add them little by little. You’ll notice the dough will become very crumbled, so ADD 1 egg yolk and 2 tablespoons of cold water. KNEAD until you’ve reached a dough ball and wrap it with cling film. REFRIGERATE for about one hour. You can also knead the dough by hand if you prefer.
SEPARATE the egg whites and yolks. COMBINE 150 gram with 3 egg yolks and the almond extract in a large bowl. ADD 75 gram flour, 75 gram molten butter and 200 ml milk.
Making and baking of the pie — 1 hour and 10 minutes
After an hour you can PRE-HEAT the oven to 180 degrees Celsius or 350 degrees Fahrenheit. COAT a round pie dish with butter. DUST your work surface with flour and use a rolling-pin to roll out the dough and TRANSFER it to the pie dish. You’ll notice the dough will break easily, but you can also press it together again into the pie dish using your hands. Use a fork to create small holes in the bottom of the pie crust.
DEGREASE a bowl and whisk of your standmixer using a few drops of lemon juice and paper kitchen towel. BEAT the egg whites until they form stiff peaks.
STIR the pumpkin puree into the egg yolk-milk mixture and pour in onto the pie crust. BAKE the pumpkin pie for about 45 minutes, exact time depends on your oven. It’s possible that the pie will rise in the oven because of the fluffy egg whites. Don’t worry, this won’t be a problem as soon as it cools off.
Finishing the pumpkin pie with candied orange and caramelised almonds — 10 minutes
While the pie is cooling off, you can create the decorations. But the pie is at its best when you refrigerate it overnight first so the filling is beautifully firm.
CREATE coarse zestes of the orange peel. SQUEEZE the juice from the oranges and HEAT them along with 4 tablespoons of sugar, 2 tablespoons of water and the orange zestes. The candies oranges are ready after about 10 minutes.
HEAT a bit of dairy butter in a medium-sized skillet and ROAST the almond shavings shortly. ADD cane sugar and caramelise the almond shavings shortly. DIVIDE them over a piece of parchment paper and let them cool off.
FINISH the pumpkin pie with decorations and a bit of powdered sugar if you like, enjoy!