Ingredients
crust
- 110 grams raw sugar
- 120 grams Butter, softened
- 1 tsp vanilla extract
- 2 egg yolks
- 300 grams plain flour
- 3 tbsp iced water
pie filling
- 800 grams Jap Pumpkin
- 150 grams raw sugar
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 2 eggs
- 1 can nestle evaporated milk, 375 ml
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Varoma
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I'm cooking this todayRecipe's preparation
Place sugar into a clean, dry mixing bowl and mill 10 sec /speed 9
Add butter, vanilla and egg yolks and mix 3 min / speed 4. Scrape down the sides of bowl.
Add flour and water and mix 2 sec / speed 7, then minute. Wrap dough in thermomat or plastic wrap. Place into refrigerator for 30 minutes.
Remove dough from refrigerator – using 2/3 of the pastry line 20 cm pie dish. Return to refrigerator until ready to fill.
Roughly chop 800 grams jap pumpkin. Place pumpkin in varoma dish. Place 1.5 liter of water in TM bowl. Cook 30 minutes / Varmoa / Speed 2
Set pumpkin aside and allow to cool to room temperature
Place pumpkin in TM bowl. 6-10 Sec / Speed 10 – set aside
Place sugar into a clean, dry mixing bowl and mill 10 sec / speed 9
Add cinnamon, salt, ginger, and cloves. 4 Sec / Speed 3
Add eggs to TM bowl. 3 Sec / Speed 3
Add reserved pumpkin on 3 Sec / speed 3
Add evaporated milk through top of the lid while on speed 1-2
Pour into pie shell
Bake in preheated 220 degree C oven for 15 minutes. Reduce temperature to 175 degree C; bake 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipping cream before serving.
pie crust
Pie Filling
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Flavour was not bad. It made a lot of filling for the pie, I had leftover. My dish took a little longer to cook as I had a bigger dish.
The instructions could do with refining.
Step 3 of pastry is incomplete - "2 sec speed 7 then minute". What speed?
step 4 of pastry could specify how thick to roll. I wonder if it would be better blind baked for 10 min?
For pie filling, I would do step 8 at the beginning after milling the other sugar for pastry and set aside as you need a clean dry bowl and will have cooked pumpkin in it by then.
Step 12- needs time specified, and also was not enough speed to combine it. I did 3.5 speed.
Delicious! Just the perfect amount of spice and amazing buttery crust!
Delicious! Just how I remember it tasting in the US. Have tried a few pumpkin pie recipes and this is definietly the best one so far.
Was even a hit with hubby!
Really enjoyed the Pumpkin Pie first time I ever tried one. I will be making it again
Fabulous!! I never thought I would be able to enjoy pumpkin pie in Australia, but now I can!
Delicious! Made this tonight having never made pumpkin pie before and it turned out great. Although the pie filling had to be mixed for longer than stated times in a couple of the steps. Also, step 4 of the pie crust says to use 2/3 of the pastry but nowhere else in the method mentions what to do with the other third?? I had extra filling so I used it to make some mini pies. The pastry tasted amazing and will be my go to recipe for further sweet pie crusts.
This was absolutely delicious!!!! I had never made pumpkin pie before so had to really trust the recipe and im glad i did!! Everyone at work LOVED it!!! thankyou for sharing!!
Just like Grandma use to make and on a recent trip to Canada this is what I ate for Thanksgiving.
Yum!!! I love this pie. Thanks for sharing.
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