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Friday, June 1, 2012

Pumpkin Pie - recipe


                   Let's start with the filling first as it does take time to strain the Pumpkin puree.

                  Ingredients for Pumpkin filling

                  500 gm              *Pumpkin puree [Please read No.1 carefully with regard
                                                                       to purchase of pumpkin]
                  150 gm                Castor Sugar
                     1/8 teasp          Fine Salt
                  150 ml               *Whipping Cream
                     50 gm                All Purpose Flour/Tepung Gandung, sieved 
                     1/2 teasp          Ginger Bread spice OR ground Cinnamon
                     2"A"                   Eggs approximately 120 ml Eggs weighed without shell 

                     Method for Pumpkin Filling

  1. Buy a Pumpkin that weighs 1.2 kg [after skinning, removing the seeds & steaming, you can can 500 gm Pumpkin puree].
  2. Use a Potato peeler & remove the Pumpkin skin then cut it into wedges & remove the seeds &, for lack of a better word, the "fizzing stuff" :)
  3. Boil water in a steamer.
  4. Wash, drain & then cut the Pumpkin into uniform 1" cubes. Place the cubed Pumpkin in a stainless steel colander & raise it up so that the water does not touch the Pumpkin, cover the steamer & steam the Pumpkin till it gets soft probably 15 - 20 minutes.
  5. Meanwhile sieve the flour & the spice together & set aside.
  6. Place eggs in a bowl & beat it with a hand whisk. Set aside.
  7. Once Pumpkin soft, let it cool completely, place it in a big bowl & mash it fine.
  8. Pour the dairy Whipping Cream into the mashed Pumpkin & stir it for a short while.
  9. Add half the flour mixture into No.6 & stir less than a minute [most imp don't over mix].
  10. Just before adding the beaten egg into No.9, give it a quick whisk then pour the beaten egg into No.9 & stir for less than a minute.
  11. Add the balance of the flour mixture & stir short while working on the lumps. Place a siever over a big bowl & gradually pour the mixture into the siever & use a spoon to press the mixture through the siever in order to get a smooth filling. Once it has been done, set aside & let's do the short crust pastry.  

                             Ingredients for the short crust pastry

                  250 gm                Butter
                  410 gm                All Purpose Flour/Tepung Gandung, sieved
                  110 gm                Icing Sugar, sieved
                     *1"A"                Egg
                     10 gm                Milk powder, opt

  1. Sieve the Icing Sugar into a bowl.
  2. Sieve the Flour into the mixing bowl.
  3. Remove butter from fridge & thaw for 20 minutes.
  4. Break the egg into a small bowl & beat it till slightly frothy; keep aside then b4 you pour in, give the egg a slight whisk :) 
  5. Once the butter is quite soft, put it into the sieved flour.  Then use a Kenwood machine [sorry as I have not used any other machine I don't know the appliance to use for other machines] & fit it with a K-Beater.
  6. Beat it till it resembles bread crumbs.  [Please remember for pastries, you Cannot over work the dough]. Then add in the sieved Icing Sugar & beaten egg & beat it shortly till it clings like a dough.
  7. Remove dough to a bowl, cling wrap & put in the fridge for 30 minutes.
  8. Preheat oven to *180 degrees Centigrade for 15 minutes.
  9. Then scale dough to 27 gm & mould it into a fluted 7.5cm egg tart mould, working the dough from bottom to top.
  10. Prick holes with a fork.
  11. Bake blind in preheated oven for 15 minutes.
  12. Remove & let it cool for 5 minutes.
  13. Spoon your pumpkin filling in the tarts & continue baking for 10 minutes OR till filling sets [if you are unsure once yr alarm rings after 10 minutes, give the oven door a slight shake; the filling should not be giggly & the centre should be Set. [If you over bake, the filling would not have the lovely, soft texture.
                Tips & Comments:-

                 (a) Most imp, you should know your own oven heat.  Sometimes your best result for this could be a 175 degrees Centigrade.  When my good friend taught me this pastry, she told me to use 190 - 180 degrees Centigrade but I found that 180 degrees Centigrade was just right for me.

                 (b) If you are new to my blog, welcome.  Please note for all my baking & cooking recipes, I use baking spoons & cups unless specified otherwise.

                  (c)  You can get 15 short crust pies from this recipe & there will be a little bit of balance of the pastry. 

                   (d)  This short crust pie has a lovely & soft crunch; if there is balance just keep it in a tupperware & next day you can have them for tea, just eat it straight from the fridge :)

                                          Cooling the steamed Pumpkin

                                           My girl does not like any spices to the filling, so after spooning her share onto the pie crust ...

                                  ... I then add Ginger Bread spice to the balance of the pumpkin mixture as I simply
                            love Ginger Bread spice.

                                 Till my next post, xoxo, Ophelia 

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