Pumpkin pie recipe from Guardini

12 Sep

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Pumpkin pie

This popular American dessert recipe is easy to make and perfect for autumn!

Preparation time - 1 hour and 25 minutes

Servings - 8

Ingredients

For the crust:
100 g | 2/3 cup all-purpose flour, plus extra for dusting
100 g | 2/3 cup whole-wheat flour
2 tbsp icing sugar
120 g | 1/2 cup unsalted butter, cold and cubed
2 - 4 tbsp iced water
1 small egg, beaten

For the filling:
400 g | 1 3/4 cups canned pumpkin purée
400 ml sweetened condensed milk
2 medium eggs
1 1/2 tsp ground ginger
1/2 tsp ground cinnamon 
1/4 tsp ground nutmeg
1 pinch salt

To serve:
250 ml heavy cream
4 tablespoons sugar
1 teaspoon vanilla sugar

How to prepare it

For the pastry:

Combine flours, confectioner's sugar and butter in a food processor. Pulse until mixture resembles breadcrumbs. 
Add 2 tbsp water and pulse until a dough forms around the blades; add more water as needed to bring the dough together.
Turn out dough when ready and knead very briefly before shaping into a disc. Wrap in plastic wrap and chill for 30 minutes.
After chilling, preheat oven to 180°C | 350F. Roll out pastry on a lightly floured surface into a round approximately 0.25" thick.
Use pastry to line a tart tin, pressing it into the base and sides. Cut away any excess, overhanging pastry and prick the base all over with a fork.
Blind-bake for 12-15 minutes until golden at the edges.
Remove from the oven and brush the tart with the beaten egg before leaving to cool on a cooling rack.

For the filling:

Reduce oven to 170°C | 325F.
Beat together all ingredients for the filling in a large mixing bowl until smooth and creamy. Pour into the baked base.
Bake for 35-45 minutes until filling is set and a knife inserted towards edge of the filling comes out clean.
Remove from oven and let cool to room temperature. Wrap in plastic wrap and chill for at least 4 hours, preferably overnight.