Well not quite Pumpkin Everything...
But Pumpkin Pie!
I made this Pumpkin Pie last autumn and basically shot from the hip. Pumpkin Pie is not popular in Sweden, and I had never been fortunate enough to have a piece of Pumpkin Pie when I've been to America so I really had no idea what I was getting myself into upon embarking on the adventure of Pumpkin Pie baking.
Most recipes also said to use evaporated milk, and for some reason there seemed to be a shortage just as I was making this pie, because I couldn't find it anywhere and ended up substituting the evaporated milk and sugar for sweetened condensed milk. Finally to make this bake even more challenging I decided for some reason to decorate the pie with individually hand-cut leaves made out of dough, which took me a good two-three hours or so, and halfway through I thought I'd lose my mind. They were so tiny, and I had made so many, but they hardly even showed on the pie!
So when the pie came out of the oven looking alright and we ate it, I couldn't have been more proud of myself. To this day it's probably one of the bakes I'm most proud of. People will probably laugh at me if I confess of what a trial it was to make a simple Pumpkin Pie - but so it may be! I'm just happy I persevered.
- 260 grams of flour
- 110 grams butter
- 1-2 tablespoons water
Mix the flour and butter either with hand or a mixer with a paddle attachment until you get a sand-like consistency. Add 1 tablespoon cold water and mix until you have a firm dough. If you need to add the other tablespoon water to get the dough nice and smooth. Wrap in clingfilm and leave to rest for an hour.
Roll out on a floured surface and line pie tin with the dough. Trim the edges and leave to rest in the fridge. Do not pre-bake the crust.
- 1 egg
- 425 grams of pumpkin purée (one tin apparently)
- 397 grams (one tin) sweetened condensed milk
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1 tablespoon flour
Mix everything together in a bowl and pour into the pie crust. Bake at 170°C for 30 to 40 minutes or until the filling has set.
If you're making dough decorations, add them to the pie after baking it for 30 minutes, brush dough decorations with milk and bake for another 10 minutes.
Leave the pie to cool completely, and serve with whipped cream.
ummm could your little dough leaves be any more PERFECT! I am jealous!ReplyDelete
Awww, thank you so much!! You have no idea how much it means to me!! It was hell making them though :PDelete
Thank you thank you thank you!
Looks so beautiful and yummy!ReplyDelete
I'm from Brazil and this isn't a famous recipe around here either... so I have to ask, how did you make the pumpkin purée?
Thank you! :)
Thank you so much!Delete
Oh of course, I cut the pumpkin, scraped out the seeds and pulp, then I cut the pumpkin in chunks and peeled them. I covered the chunks with water in a pan and let it boil for about 30 minutes. Then I used a blender to purée it. Hope this helps you!
Thank you so much, you're very nice! I'll try your recipe as soon as possible :DDelete
It was my pleasure! Good luck with the baking ;DDelete
This isn't a pie this is a masterpiece <3 I have to try this. How are you doing the leaves???? Absolutely stunning. Thumbs up Mona.ReplyDelete
P.S. Thank you for nominating me, maybe you want to have a look at my blog I mentioned you :*
Oh you! Stop it, you're making me blush. The leaves: I rolled out the dough and then cut leaves using a knife, it took aaaages. hahaDelete
Thank you so much darling.
It was my pleasure nominating you, I enjoyed reading your answers very much. And I thank you so much for mentioning me, you made me all exhilarated and moved <3 <3
So much love to you!
Oh my goodness! I can't believe you did those leaves by just using a knife! They look absolutely perfect! I would've had a hard time eating this pie - it's so beautiful! (But it looks SO delicious!)ReplyDelete
Oh thanks! You're too sweet, like a pie ;)Delete
But it really was delicious so it was worth eating it, haha!
What a beautiful pumpkin pie. The little dough leaves add such a lovely accent to the pie and well worth all your efforts. I really thought they were made from cutouts but to have done them all by hand and knife...! They look so perfect. How did you like the pie? It's one of my favorite desserts to eat during fall and winter.ReplyDelete
Thank you so much lovely! Aww thanks! It was fun the first half hour hehehe You're too kind, thank you thank you! :3Delete
I loved it! It's such unique flavour, doesn't really taste like much else, but then it was the first time I used pumpkin in my baking. I'm going to try to use it more this season! I can def see why it's such a favourite amongst people!
Mona this looks amazing! Please make one for our tea party with Morgane!! Hehe!ReplyDelete
Thank you beautiful Emma! I will of course do it for the two of you ;DDelete
That is the most beautiful pumpkin pie I've ever seen. I cannot believe you made that on your first try, mine would've looked like a pumpkin-flavored puddle! :) Also, that was a great idea to make the little leaves. Beautiful! <3ReplyDelete
Oh my Gosh!! Thank you sooo much!! You are too kind!Delete
I'm sure that's not true, it really wasn't a too complicated bake.
Thank you again!