Pumpkin Pie
Pumpkin Pie
Recipe adapted from Simply Recipes
Pie Crust
Filling
1 1/2 cup heavy cream
1/2 cup brown sugar
1/2 teaspoon salt
2 eggs
2 teaspoons of cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon allspice
Note: The original recipe also uses 1/4 tsp each of ground ginger, cloves and cardamom but I didn’t have any of those. I also forgot to buy lemon but the pie tastes fine without lemon zest.
Directions:
3. Prepare pie crust.
Tips:
Before you start rolling your dough, line plastic cling wrap onto the table so that it would be easier to lift the rolled dough. Light flour the top of the plastic cling wrap before rolling.
Once the dough is rolled out, lift the plastic cling wrap and gently align the pie dough onto the pie pan. Remove the plastic cling wrap. Press the dough gently onto the pan.
To make that pie crust edges design, just use your thumb and index finger as illustrated in the photo. To see more tips on decorating pie crust edges, have a look in recipetips.com.
4. Pour the filling into pie pan and bake at 220 degrees Celsius for 15 minutes. After 15 minutes, reduce the temperature to 175 degrees Celsius. Bake 40-50 minutes, or until a knife inserted near the centre comes out clean.
5. Cool on a wire rack for 2 hours.
This is the first time I ever ate pumpkin pie. The texture is silky and velvety and the flavour is softly spiced. My parents loved the pie. So mission accomplished. Woohoo!!
Popularity: 15%
