Pumpkin Pie

Name: Pumpkin Pie
Yield: Makes 1 pie (23 cm/9 inches) (use a tin with a loose base)
Cuisine: American
Ingredients: Butter for the tin; Dried beans for blind baking; 1 tsp cinnamon; 150 ml (5 fl oz) cream; 50 g (1¾ oz) maple syrup; 100 g (3½ oz/½ cup) brown sugar; Flour for dusting the work surface; 1 pinch salt; ¼ tsp ground nutmeg; 1 tsp ginger; 400 g (14 oz) pumpkin (e.g. butternut/winter squash), diced (peeled weight without seeds); 400 g (14 oz) pumpkin (e.g. butternut/winter squash), diced (peeled weight without seeds); 1 tsp lemon juice; 125 g (4½ oz) cold butter, diced; 1 egg yolk; 2 eggs; 3–4 tbsp apple juice; 400 g (14 oz) pumpkin (e.g. butternut/winter squash), diced (peeled weight without seeds); ¼ tsp salt; 1 tsp brown sugar; 225 g (8 oz) flour

Preparation info

Makes
1
pie ( 23 cm ) (use a tin with a loose base)

Difficulty
Medium

Appears in

New York Christmas

By Lisa Nieschlag and Lars Wentrup

Published 2017

About

This delicious pie combines the warming flavours of cinnamon, ginger and nutmeg with the mellow, fruity aroma of pumpkin. To make this absolutely irresistible, dust the pie with icing sugar, sprinkle with chopped pecan nuts and, to top it all off, serve with a dollop of crème fraîche or cream.

Ingredients

For the dough

225 g (8 oz) flour
¼ tsp salt

Americas
United States
Vegetarian
Pie
New York

Method

For the dough, combine the flour, salt and sugar. Add the butter and mix with a fork until crumbly. Add the lemon juice and 1½ tablespoons cold water. Knead to make a smooth dough. Roll out the dough into a circle (27 c