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  • Writer's pictureKay Redrup

PUMPKIN PIE

This recipe was given to me by the conrad hotel in Istanbul many years ago. I have loved it ever since. I usually use a shallow pie tin and make two with this recipe but I've gone for a deeper one this year. So, if you are in need of a recipe for thanksgiving, I can highly recommend this one.

The high shine is from a layer of jelly, added once the pie is cool. This is part of its perfection.


PUMPKIN PIE

350g flour

100g butter

100g icing sugar

2 egg yolks

 

Mix everything together. Don’t knead too long but enough to form a ball. Cover with clingwrap and place in the fridge for 1 hour.

Roll out to match the size of a 35cm flan tin. Place a circular piece of greaseproof paper at the bottom to stop the flan from sticking when you remove it to a serving platter.

Prick the bottom of the flan with a fork and bake at 180C for 15 minutes until the edges of the flan are a little coloured. The pastry will puff up. When it does, gently press it back into place with a spatula. The air underneath will push through the holes made by the fork to allow this to happen. It won’t rise again. When cooked remove and rest outside the oven.

 

500g pumpkin cubed into small pieces

700g whole milk

200g brown sugar

3 whole eggs (large)

1/3 teaspoon powdered ginger

1/3 teaspoon powdered allspice

1/3 teaspoon powdered nutmeg.

 

Cook the pumpkin, spices, sugar and milk together gently until the pumpkin is cooked. 15-20 minutes maximum. The milk should not have reduced significantly. 1/3 loss is acceptable. Blend until smooth and leave to cool until nearly at room temperature. Beat in the eggs well into the mixture (use a blender to ensure the eggs are well incorporated. Fill the pastry case and bake in the oven for 35-40 minutes at 180C for half of that time and reduce the heat to 150C for the remainder. The custard should set but have some wobble in the middle. Remove from the oven and leave to cool.

 

At this stage you can freeze the flan. Defrost overnight in the fridge or 2 hours at room temperature. While still chilled you can add the jelly layer.

 

Mix apricot, lemon or non-flavoured jelly with a little hot water. When the tart is at room temperature spoon on the jelly to about ½ cm over the flan to five it a shinny glaze. Leave to set in the fridge.




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