Pumpkin Pie
A baked dessert made by puréeing pumpkin, wrapping it in a pastry crust, and baking until set.
Ingredients
Pumpkin (peeled, softened)
to taste
Fine granulated sugar
to taste
Orange juice
to taste
Pie dough (chilled, rolled to 3mm thick)
to taste
Whole egg wash
to taste
Pumpkin seeds (for garnish)
2
Instructions
1
Microwave the pumpkin
Cut the pumpkin into appropriate-sized pieces, place them in a heat-resistant container, cover with plastic wrap, and microwave for about 3 minutes until a bamboo skewer can pierce through easily. Peel off the skin while still hot.
2
Make the pumpkin puree
Combine the pumpkin from Step 1 with ingredients B (fine granulated sugar and orange juice) in a food processor and blend until the pumpkin becomes a soft, smooth puree.
3
Cut out the dough rounds
Remove the chilled pie dough from the refrigerator, roll it out to 3mm thick with a rolling pin, then use a 10cm-diameter chrysanthemum-shaped cutter to stamp out 8 rounds.
4
Roll into ovals
Use a rolling pin to roll each round from Step 3 into an oval shape.
5
Brush with egg wash
Brush one side of each oval from Step 4 with the egg wash. Repeat for all 8 pieces.
6
Add the pumpkin filling
Divide the pumpkin puree from Step 2 into 8 equal portions and place each portion on the egg-washed side of the ovals from Step 5, leaving about 5mm of border around the edges.
7
Fold and seal
Fold each filled oval from Step 6 in half and press the edges together with a fork to seal. Place them on a baking tray.
8
Decorate the surface
Brush the tops of the pastries from Step 7 with egg wash, garnish each with 2 pumpkin seeds, poke a few small vent holes with a bamboo skewer, and sprinkle with fine granulated sugar.
9
Bake
Place the pastries from Step 8 into a preheated 200°C oven. Once they begin to turn golden, reduce the temperature to 180°C and bake for a total of 20–25 minutes. Remove the pumpkin pies from the baking tray and let them cool on a wire rack.
