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Sweet obsessions

Pumpkin pie

The only pumpkin pie recipe you’ll ever need.

Start cooking

Tools

Details

11

Ingredients

6

Steps

Time

10'

Prep

45'

Cooking

55'

Total

Ingredients

How many servings?

  • 83,3 gall purpose flour
  • 13,3 gsuperfine caster sugar
  • 1/3 pinchsalt
  • 41,7 gbutter, cut into cubes
  • 1/3egg
  • 75 gpumpkin puree
  • 100 mlsweet condensed milk
  • 2/3eggs
  • 1/6 teaspooncinnamon
  • 1/6 teaspoonground clove
  • 1/6 teaspoonground ginger
  • 166,7 gall purpose flour
  • 26,7 gsuperfine caster sugar
  • 2/3 pinchsalt
  • 83,3 gbutter, cut into cubes
  • 2/3egg
  • 150 gpumpkin puree
  • 200 mlsweet condensed milk
  • 1.3eggs
  • 1/3 teaspooncinnamon
  • 1/3 teaspoonground clove
  • 1/3 teaspoonground ginger
  • 250 gall purpose flour
  • 40 gsuperfine caster sugar
  • a pinchsalt
  • 125 gbutter, cut into cubes
  • 1egg
  • 225 gpumpkin puree
  • 300 mlsweet condensed milk
  • 2eggs
  • 1/2 teaspooncinnamon
  • 1/2 teaspoonground clove
  • 1/2 teaspoonground ginger
Make it now
  • Step 1

    In the bowl of stand mixer fitted with the Flat Beater mix the flour, sugar and salt on speed 1 for 30 seconds.

  • Step 2

    Add the butter and mix on speed 2 for 2 minutes. Finally, add the egg and mix until the dough forms a ball.

  • Step 3

    Wrap the dough in cling film and refrigerate for 30 minutes.

  • Step 4

    Transfer the dough to a floured surface and roll it out. Put it into a prepared baking tin, trim the edges and blind bake for 15 minutes in a 190ºC preheated oven. Remove the baking beans and bake another 5 minutes. Remove from the oven.

  • Step 5

    Add the pumpkin puree, condensed milk, eggs and spices to the bowl of a stand mixer fitted with the Wire Whip. Mix for 1 minutes on speed 4.

  • Step 6

    Pour the filling into the pre-baked pastry curst and bake the pie for 20-25 minutes in a 190ºC preheated oven.

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Pumpkin pie

Step 1

In the bowl of stand mixer fitted with the Flat Beater mix the flour, sugar and salt on speed 1 for 30 seconds.

Step 2

Add the butter and mix on speed 2 for 2 minutes. Finally, add the egg and mix until the dough forms a ball.

Step 3

Wrap the dough in cling film and refrigerate for 30 minutes.

Step 4

Transfer the dough to a floured surface and roll it out. Put it into a prepared baking tin, trim the edges and blind bake for 15 minutes in a 190ºC preheated oven. Remove the baking beans and bake another 5 minutes. Remove from the oven.

Step 5

Add the pumpkin puree, condensed milk, eggs and spices to the bowl of a stand mixer fitted with the Wire Whip. Mix for 1 minutes on speed 4.

Step 6

Pour the filling into the pre-baked pastry curst and bake the pie for 20-25 minutes in a 190ºC preheated oven.

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