Ingredients
Butter
60g
Powdered Sugar
30g
Cake Flour
125g
Eggs
4
Pumpkin
165g
Granulated Sugar
20g
Heavy Cream
85g
Shredded Coconut
To taste
Creamy Pumpkin Pie
- Cut 60g of room-temperature softened butter into small pieces. Add 30g of powdered sugar and 125g of cake flour, then place them in the mixing bowl of a stand mixer. Using the paddle attachment, mix on speed 3 until the mixture resembles coarse crumbs.
If you don’t have a stand mixer, you can use your fingers to rub the mixture into coarse crumbs.
- Add 2 egg yolks and mix on speed 3 until the mixture forms a dough. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
- Cut 165g of pumpkin into small pieces. Steam them in a steam oven at 100°C for 30 minutes, then peel and mash into pumpkin purée.
- Place the pumpkin purée and 20g of granulated sugar into a glass bowl. Attach the whisk and mix until well combined.
- Add 1 whole egg and 1 egg yolk, and mix until well combined.
- Add 85g of heavy cream and mix until well combined. The pumpkin filling is now ready.
- Take the dough out of the fridge and roll it into a round sheet about 0.5 cm thick. Place it in a pie pan, pressing the edges and bottom firmly with your hands. Use a spatula to trim off any excess dough from the edges.
- Use a fork to poke small holes in the bottom of the pie crust to prevent it from puffing up during baking.
- Pour the pumpkin filling into the pie crust until it’s about 90% full.
- Preheat the oven to 180°C. Bake in the middle rack at 180°C for 10 minutes, then reduce the temperature to 150°C and bake for another 30 minutes.
- Once the pumpkin pie has cooled, refrigerate it for 20 minutes before removing it. Sprinkle shredded coconut on top for decoration. The creamy pumpkin pie is now ready!
