Pumpkin Pie
Small pie filled with sweet pumpkin puree, which can also include other vegetables and fruits.
Ingredients
Cake flour (Ingredient A)
150g
Bread flour (Ingredient A)
50g
Salt
1/2 tsp
Cold water
110ml
Butter (unsalted)
150g
Pumpkin (filling)
200g
Butter (unsalted, Ingredient B)
20g
Caster sugar (Ingredient B)
20g
Orange juice (Ingredient B)
2 tbsp
Whole egg (beaten)
1 whole
Pumpkin seeds (for desserts and snacks)
16
Caster sugar
a pinch
Instructions
1
Advance preparation
Refer to steps 1-9 for making the Chiba cake on pages P108-P109 to make the pie dough, and leave it to rest in the refrigerator. Line a baking tray with a sheet of baking paper. Preheat the oven to 200°C before baking.
