Creamy Pumpkin Pie
Yields one 6-inch fluted pie. Be careful not to over-knead the pie crust dough, otherwise it will develop gluten and shrink when removed from the pan.
Story
Perfect for a cozy autumn afternoon, this delicate 6-inch fluted pumpkin pie is as beautiful as it is delicious. The secret to its flawless crust lies in a gentle touch, ensuring the pastry remains tender and perfectly holds its decorative shape without shrinking.
Ingredients
butter
65g
powdered sugar
40g
egg
25g
cake flour
125g
pumpkin
125g
milk
50g
granulated sugar
45g (I reduced to 30g)
egg yolk
1 piece
cinnamon powder
1/4 tsp
cornstarch
15g
water
25g
butter
20g
brandy
5g (I use rum)
almond slices
Instructions
1
Step 1
Cut the pumpkin into small pieces, use a microwave on high heat for 2-3 minutes. Once soft and cooked, mash it into a puree with a wooden spatula and set aside. (Do not use a steamer to steam it, as water vapor will seep into the pumpkin. The pumpkin needs to be somewhat dry for the filling, otherwise the filling will leak out.)
2
Step 2
Sift the cake flour onto the work surface first, then add butter. Mix well with your hands (do not rub forcefully), add the egg, and slowly mix well with your hands again.
3
Step 3
Sift in the powdered sugar, mix well with your hands, and knead into a dough (just until the work surface is clean). Do not rub forcefully, otherwise the flour will develop gluten and it will shrink when unmolded. Once it forms a dough, slightly flatten it, cover with plastic wrap, and refrigerate for 15 minutes.
4
Step 4
Make the pumpkin filling: First, bring the milk and sugar to a boil, so that the sugar dissolves in the milk.
5
Step 5
Mix the cornstarch and water into a thickening slurry and set aside.
6
Step 6
Beat the egg yolks, let the boiled milk from step 4 cool slightly, then pour it into the egg yolks and mix evenly with a whisk.
7
Step 7
Strain the mixture from step 6 once, and pour it into a pot.
8
Step 8
Pour the pumpkin puree into the pot and cook over low heat. While cooking, stir continuously with a wooden spoon. Add the cornstarch and water slurry, continue stirring, then add the cinnamon powder, and stir until thickened.
9
Step 9
Remove from heat, add butter, and mix well with rum. Let the finished pumpkin puree cool naturally.
10
Step 10
Take out the pie dough, sprinkle some flour, and gently tap with a rolling pin. Roll it out into a round shape (the pie dough should be about 0.5cm thick) and trim the edges with a knife, leaving it about 2 cm larger than the outer edge of the pie mold.
11
Step 11
Place the pie dough into the mold. Use the thumbs and index fingers of both hands to press and move it into place, securing it before gently pressing the bottom of the pie crust. Use a scraper to trim the edges at a 90-degree right angle to the pie mold. (The trimmed pie dough should weigh around 125-150g.) Prick holes evenly with a fork. Place in a preheated oven and bake at 200°C for 20 minutes.
12
Step 12
Let the baked pie crust cool slightly, then add the cooled pumpkin filling and press it flat with a spoon. Arrange almond slices around the edges for decoration, then put it back into the oven and bake at 200°C for 15 minutes until done.
