Pumpkin Pie/南瓜派

79097041_1434931036673550_5788393369747062784_nThis is my first time making a pie and it turned out really good.

Ingredient:

Pie crust

Cold butter 125 g

Flour 250 g

Egg yolk 1

Salt a pinch

Cold water 60 CC

Pie filling

15 Oz. pumpkin puree

1 and 1/4 cups evaporated milk

3 eggs

1tbsp flour

1 cup brown sugar

pinch salt

1tsp cinnamon powder

1tsp grated fresh ginger

1/2 tsp nutmeg

Direction:

Pie crust:

In a food processor add flour and finely diced cold butter together and process for 15 to 20 seconds.

Add the rest of ingredients for pie crust and process for a few more seconds when everything comes together. Don’t over work it because we don’t want butter to melt.

knead the dough together and cut in 2 pieces and use a piece of plastic wrap to wrap them, put in the refrigerator overnight.

Roll out one of the dough to the size of your pie pan, I used one that is 10 inches.

Cover the pie pan then cut the edge off.

I used the other dough to make some leaves and hearts and braids to decorate the pie. But it’s not necessary. Use a fork to poke some holes on the bottom of the crust.

Bake the pie crust in the preheat oven 355F for 15 minutes, then take it out and brush some egg yolk to the crust and the braids if you have one.

Bake for another 5 minutes in the oven.

Filling:

Steam some Japanese Pumpkin over water until they are fork tender, let them cool down then use a spoon scoop the pumpkin out.

Use a food processor the make pumpkin puree.

Add the rest of ingredients for filling to the pumpkin puree and mix well.

Pour the pumpkin filling to the pie crust.

Bake in the preheat oven 350F for about 50 minutes or until the center is set. You can do the toothpick test, insert the toothpick to the center of the pie and if the toothpick comes out clean then it is good.

Tip:

You can totally use canned pumpkin.

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材料:
餅殼:

冷黃油 125 克

麵粉 250 克

蛋黃 1個

鹽一小撮

冷水 60 毫升

餡料:

15 盎司南瓜泥

1 和 1/4 杯淡奶

3個雞蛋

1湯匙麵粉

1 杯紅糖

鹽一小撮

1茶匙肉桂粉

1茶匙 磨碎的新鮮生薑

1⁄2 茶匙肉豆蔻
做法:
餅殼:

在食品加工機中加入麵粉和細切冷黃油一起,加工15至20秒。

加入餡餅殼的其餘材料,當所有的材料都混合一起后再加工幾秒鐘。不要過度攪拌因為不想讓黃油融化。

揉麵團,切成2塊,用塑料膜包好,放在冰箱裡過夜。

用一個麵團擀到你的餡餅盤的大小,我用一個是10英寸。

用剛剛擀好的皮蓋住餡餅盤,然後整理一下切斷邊緣。用叉子在底部戳一些洞。

我用另一個麵團做一些葉子,心和辮子來裝飾餡餅。但這不是必要的。

在預熱的烤箱355F華氏度中烘烤餡餅殼15分鐘,然後拿出來,刷一些蛋黃在底下和辮子上(如果你有做辮子)。

在烤箱中再烘烤5分鐘。
餡料:

將一些日本南瓜蒸熟,讓他們冷卻,然後用勺子把南瓜肉挖出來。

使用食品加工機制作南瓜泥。

加入其餘的材料到南瓜泥裏並混合好。

把南瓜餡倒到餡餅殼上。

在預熱烤箱 350F華氏度中烘烤約 50 分鐘。你可以做牙籤測試,把牙籤插入餡餅的中心,如果牙籤出來乾淨,那麼它就好了。

提示:

你可以完全使用罐裝南瓜。

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