Pumpkin Pie
A pumpkin pie flavored with cardamom and maple syrup that can be left to cool overnight before serving. Tips! A pinch of baking powder in the cream makes it easier to sprinkle.
Cakes
Tools
Ingredients
Pie dough
- 175 g butter
240 g spelled flour
1 tbsp sugar
1 tsp cardamom
1 tsp baking powder
1 tbsp water (if needed)
Filling
- 400 g pumpkin purée
2 egg
397 g condensed milk
90 g sugar
140 g maple syrup
½ tsp salt
Topping
- 200 ml cream
2 tbsp icing sugar
1 tbsp maple syrup
Pinch baking powder
Here's how
- Set the oven to 175 °C (347 F). Put some parchment paper on a baking pan.
- Cut the pumpkin lengthwise and place the halves on the plate with the cut surface facing down.
- Bake in the oven until the pumpkin is soft, 40-45 minutes. Leave the oven on or at least closed for the pie.
- Let the pumpkin cool slightly and then spoon out the meat, put it in the blender and mix to a smooth puree.
- Assemble the assistent with bowl, dough knife and dough roller.
- Divide cold butter into smaller pieces, add flour, sugar, cardamom and baking powder. Start the assistent and let it knead until it becomes a firm dough, about 5 minutes. If necessary, add water if the dough is not firm enough.
- Put parchment paper in a baking pan. Press the dough into the mold, cover the entire edges. Chop with a fork and pre-bake for 10 minutes.
- Take the pie crust out of the oven and raise the temperature to 200 °C (392 °F) .
- Assemble the assistent with beater bowl and balloon whisks.
- Whisk eggs, pumpkin, milk, sugar, maple syrup and salt.
- Pour the batter into the pie crust and bake in the middle of the oven for 10 minutes
- Lower the heat to 175 °C (347 F) and bake until the filling is firm, 45-60 minutes.
- Let cool completely and preferably rest in the fridge overnight
- Assemble the assistent again with beater bowl and balloon whisks.
- Whisk cream, icing sugar, maple syrup and baking powder. Sprinkle or spread the cream on top of the pie.
- Roughly chop nuts and sprinkle on top.