Ingredients
French Pastry Pie Crust
- 450 grams plain four
- 1 & 1/2 teaspoons salt
- 60 grams white sugar
- 160 grams Butter, chilled and cut into large chunks
- 1 egg
- 1 teaspoon Distilled white vinegar
- 1/2 cup chilled water
Filling
- 430 grams Pumpkin purée, (steamed fresh pumpkin pureed
- 1 can sweetened condensed milk
- 2 eggs
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground ginger
- 1/8 teaspoon Ground Clove
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
1) Add flour, salt & sugar into tm bowl and turbo twice.
2) Add butter and turbo 4 times, it should look like course bread crumbs with little chunks of butter.
3) In a little bowl wisk egg, vinegar and 4 Tablespoons water. Pour it into the tm bowl and mix 5seconds/speed6. Add remaining water and mix 6seconds/speed6. It should be lots of clumps of dough.
4) Turn out dough onto floured silicone mat, knead dough until it has come together into a dough ball. Roll out and place into pie pan. Cover and chill for 30 minutes.
1) Preheat oven to 220C (450F)
2) Add all ingredients into tm bowl and mix 5seconds/speed6
3) Pour filling into chilled pastry. Cover outter crust edge with foil or a crust sheild.
4) Place into middle rack in oven and bake 15 minues. Turn down temp to 180C (350F) and bake 30 minutes. It should be wobble but a knife inserted should come out clean. You can eat it warm but it is amazing cold with a dolop od whipped cream.
Pastry Pie Crust
Pumpkin Filling
Tip
Step by step photos of this recipe are on: The Blitzing Blade, facebook page.
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
I baked for work as part of a 'pumpkin pie' bake off - I won!!! (Against three other pies). This was easy to make and tasted great. the texture was good. I sprinkled nutmeg across the top and made some maple whipped cream to serve with it. Agree with other comment that there was too much pastry, but worth it.
This is nice. First ime making a pumpkin pie and I was very pleased with the flavour. There was too much pastry for one pie so halved it and froze it for later. I had to make my own condense milk and I was just in shock how the flavour was just like the tin stuff. I think next time I will blind bake the pastry for 10 minutes before adding the filling because the filling was cooked but the bottom of pastry wasn't. But everyone still ate it without complaints. Will make again for sure. Highly recommend.
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