This pie is soooo good that it has become one of my friend's and collegue's favorites. It's also one of my favorites because of its rich, creamy texture and the intense flavor of the spices together with the pumpkin. In fact, it's one of the most visited recipes from my former blog (cupcakesbysilvia.blogspot.com). All the people who have made it at home told me it turned out terrific, so you can say HI to this pie.
BASIC PIE CRUST INGREDIENTS (for a 23-cm pie dish)
260 g flour
½ teaspoon salt
110 g unsalted butter
Put the flour, salt and butter in a bowl and beat on low speed with an electric mixer until you get a sandy consistency and everything is combined. Add one tablespoon water and beat until well mixed. Add a second tablespoon of water and beat until you have a smooth, even dough. If the dough is still a little dry, add a bit more water, but be careful not to add too much water.
Wrap the dough in cling film and leave to rest for one hour.
PUMPKIN PIE INGREDIENTS
to make the purée, place the pumpkin, peeled and chopped, on an ovenproof dish and bake for 30 minutes at 180ºC. Once it's baked, mash with a fork and strain to extract all the liquid
1 large egg
425 g pumpkin purée
235 ml evaporated milk
220 g caster sugar
1 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1 tablespoon flour
Preheat the oven to 170ºC
Lightly dust a clean work surface with flour and roll out the pie crust dough with a rolling pin. Line the prepared pie dish with the dough and trim the edges with a sharp knife.
Put the egg, purée, evaporated milk, sugar, salt, cinnamon, ginger and flour in a bowl and mix with a wooden spoon until everything is well combined and there are no lumps.
Pour into the pie crust and bake for about 30-40 minutes, or until the filling is set firm and doesn’t wobble when shaken.
Leave to cool completely, it’s even better served cold from the refrigerator. It combines well with a dollop of whipped cream, but it’s also delicious without it.
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