Ingredients
Pastry base
- 250 grams plain flour
- 110 grams pure icing sugar
- 110 grams chilled butter
- 1 egg, Beaten
Filling
- 500 grams pumpkin, Steamed/ baked to yield app 350g
- 360 grams thickened cream, About 2/3 of a 600ml carton
- 3 eggs
- 185 grams brown sugar
- 1.5 tbsp cinnamon
- 1 tbsp ground ginger
- 1/2 tbsp Nutmeg
- 1/4 tsp cloves
- 1/4 tsp all spice
- Maple syrup and whipped cream, To serve
Accessories you need
-
Spatula TM5/TM6
Share your activity
I'm cooking this todayRecipe's preparation
- 1. Combine flour, sugar and butter in
"Closed lid" and beat sp5/30 secs. Scrape.
2. Add egg and beat again sp5/30 secs.
3. Shape into a ball, wrap and refrigerate for 30 mins. Preheat the oven to 180°C.
4. Grease and/or line 23-26cm loose based pie/flan/springform pan and roll out pastry to fit.
5. Line with baking paper and pie weights and blind bake for 10 mins.
6. Meanwhile prepare filling.
7. Remove from oven, remove weights and set aside.
8. Increase oven temperature to 200°C - 1. Place chopped pumpkin and all remaining filling ingredients in the "Closed lid" and combine sp4/30-45 secs until smooth.
2. Pour into partially baked case and bake for 10 mins (at 200°C), then decrease the temperature to 150, and bake for 30-40 minutes. Pie is ready when it still has a slight wobble in the centre.
3. Leave to cool in the tin before serving with Maple syrup and cream/ ice cream.
Pastry
Filling and assembly
Tip
Adapted from a Taste.com recipe for use in the TMX.
Very delicious with a creamy smooth centre.
Happy baking ..😊
”Thermify me” your source for great recipes and tips for cooking inspiration.
Thermomix Model
-
Recipe is created forTM 6
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl. -
Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
-
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
The filling was liquid so I got worried, but it actually worked out very well and tasty! I might cook it slightly longer or try to drain the pumpkin a bit more. The crust did not roll out so I add to smush it in the pie pan and did not get the sides up high enough, but it was classic American Thanksgiving pumpkin pie!
This was a hit today, Monica!! Thank you so much.
Absolutely delicious! And perfecr the way it is!! Thanks!
This looks like the pumpkin pie my mum used to make when I was growing up in Canada. Now I live in Australia and pumpkins are not easy to get. However, it works the same with butternut squash, or butternut pumpkin as it is called here.
Are you sure to delete this comment ?