This is a very american Thanksgiving dessert, and sometimes not that popular with the rest .Partly i giess due the texture and the colour.But properly made it can be very satisfying and nice, alomst with a cheesecake type consistency.
so for this we need
- Flour 120 g
- butter-60 g
- sugar – 30 g
- Egg – 1/2
This wil give you enough pastry to make one pie and have a bit to spare.Crumble the butter sugar and flour with your fingertips .Add the egg and knead very lightly to form the dough. /line your pie tin with the pastry evenly and rest for atleast 15-30 minutes before par baking .Par bake at 170 C for 15 minutes.
For the filling we will use.
- Pumkin puree – 250 g
- eggs -1.5+ use up the half leftover from the pastry.- no waste
- brown sugar-150 g
- cinnamon- pinch
- dry ground ginger – large pinch
- allspice- pinch
- melted butter- 20g
- evaporated milk -240 ml
to make the filling whisk eggs with sugar and then add the rest of the ingredients.use a stick blender to blend all of it smooth.
Pour it into your par baked pie crust and cook for 10 mins at 1170 c, and then lower temperature to 130 C for a further 30-35 minutes.the filling should be barely set.
allow to cool down and then refrigerate and serve.