| Servings |
pie
|
Ingredients
- 2 cups roasted butternut pumpkin pureed
- 3 egg yolks
- 1 large egg
- 1 395 g can sweetened condensed milk
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon fine salt
- 1/4 teaspoon freshly grated nutmeg
- 1/8 teaspoon Chinese 5-spice powder
Pie crust
- 2 1/2 cups Plain Flour
- 1 cup unsalted butter - chilled cut into tablespoon-size pieces
- 1/2 teaspoon salt
- 7 tablespoons ice water
- 1 tablespoon cider vinegar
Ingredients
Pie crust
|
|
Instructions
Make the pie crust
- Combine flour, salt, and butter in a food processor. Pulse until mixture resembles coarse crumbs, about 10 1-second pulses.
- Stir water and vinegar in a small bowl.
- Pour half the ice water and vinegar mixture into the flour and butter mixture. Pulse to combine, about 3 (1-second) pulses. Pour in remaining ice water and vinegar mixture. Pulse until mixture just starts to come together, about 8 (1-second) pulses.
- Turn dough out onto a wooden surface, pat into round shape and divide in half. Form each half into a disc about 15cm wide.
- Wrap each disc in plastic wrap and refrigerate for at least 30 minutes until ready to use.
To make the pie
- Preheat oven 220 degrees C
- Whisk together pumpkin puree, egg yolks, and egg in a large bowl until smooth. Add sweetened condensed milk, cinnamon, ginger, salt, nutmeg, and Chinese 5-spice powder; whisk until thoroughly combined.
- Fit pie crust in a 20cm pie dish and crimp edges.
- Pour filling into the pie shell and lightly tap on the work surface to release any air bubbles.
- Bake in the preheated oven for 15 minutes.
- Reduce heat to 175 degrees C and bake until just set in the middle, 30 to 40 more minutes. A paring knife inserted into the filling, 10cm from the crust, should come out clean. Allow to cool completely before serving.
