The Baking Diaries since March 30th, 2011

Female. Student. 16. Hong Kong. This page is dedicated to the food i make! my flickr page: www.flickr.com/photos/bakingexplosion people here since May 26 2012!
pumpkin pie! credits! Recipe: makes 1 23cm pie Pastry: Store bought shortcrust pastry dough. (Just roll it out, add some crushed pecans to it) Use 30g pecans Filling: 50g pumpkin flesh cut into 2.5cm chunks 2 eggs 1 yolk 75g brown sugar 1 tsp ground cinnamon ½ level teaspoon freshly grated nutmeg ½ tsp ground cloves ½ tsp ground ginger 275ml cream Preheat oven to 180C.Roll out store bought pastry dough, mix with crushed pecans. Then roll out on floured surface. Line pie tin. Prick holes. Bake for 20 minutes. Filling: Steam pumpkin for 15 minutes. Puree using blender or by hand. Heat brown sugar, and all the other spices. Add cream, simmer. Whisk eggs and yolks. Add hot cream mixture into yolk mixture. Whisk. Add pumpkin puree, whisk. Add filling to baked pastry crust. Bake for 30 minutes.

pumpkin pie!

credits!

Recipe: makes 1 23cm pie

Pastry: Store bought shortcrust pastry dough. (Just roll it out, add some crushed pecans to it) Use 30g pecans

Filling:

  • 50g pumpkin flesh cut into 2.5cm chunks

  • 2 eggs 1 yolk

  • 75g brown sugar

  • 1 tsp ground cinnamon

  • ½ level teaspoon freshly grated nutmeg

  • ½ tsp ground cloves

  • ½ tsp ground ginger

    275ml cream

Preheat oven to 180C.Roll out store bought pastry dough, mix with crushed pecans. Then roll out on floured surface. Line pie tin. Prick holes. Bake for 20 minutes.

Filling: Steam pumpkin for 15 minutes. Puree using blender or by hand.

Heat brown sugar, and all the other spices. Add cream, simmer.

Whisk eggs and yolks. Add hot cream mixture into yolk mixture. Whisk.

Add pumpkin puree, whisk.

Add filling to baked pastry crust. Bake for 30 minutes.

Photo
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