Hi everybody, just a quick update to share my pumpkin pie recipe with you because, what’s fall without pumpkin pie, right? This is the perfect dessert to bring to a dinner party, it looks like you worked all day to make it but the truth is, both filling and tart shell are easy to put together and you will still get all the fame and glory for it :).
So there is this little thing I do differently when making this pie, I use sweetened condensed milk to replace the sugar. The end result? A creamy, luscious slice of pumpkin pie heaven. Don’t take my word for it, make it! Have a great weekend!
1 1/2 cups all-purpose flour
1 tablespoon sugar
1 pinch salt
1 stick of butter (4oz) cut in small cubes
1 egg yolk, cold
6-8 tablespoons cold water
1 – 14oz can sweetened condensed milk
2 large eggs
15oz pumpkin puree
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon grated nutmeg
1/4 teaspoon ground cardamom (optional)
1/8 teaspoon ground cloves
1 pinch salt
Preheat oven to 375 ˚F.
Sift the flour, sugar and salt. Place the mixture into a food processor and pulse a few times, just to combine. Add the butter and pulse until the mixture resembles bread crumbs. Add the egg yolk and 4 tablespoons of water and pulse until the dough comes together. If the dough is not coming together, add more water (little by little). Bring the dough together with your hands forming a disk and wrap in plastic. Refrigerate until chilled, about 20 minutes. Roll out the pastry on a lightly floured surface (about 1/8″ thick) to line a 9″ tart pan. Using a fork, make holes all over the tart and place it in the freezer for another 30 minutes. Bake for 15 minutes and set aside to cool.
Lower the heat to 350˚F. While the tart shell is cooling down, make the filling. Whisk together the condensed milk and eggs until smooth. Add the rest of the ingredients and whisk well until everything is well combined. Pour the filling into the prepared tart shell and bake for 40 to 45 minutes or until a knife inserted comes out clean. When ready, decorate with leaves. Let the tart cool completely before serving.
You will have some leftover dough, roll it out and cut out leaves using a leaf cookie cutter. If like me you don’t have a leaf cookie cutter, cut out 1-inch circles, shape it and score it with a knife, you need 18 leaves. Place the dough in a lined baking sheet with parchment paper, brush it with egg wash and sprinkle with sugar. Bake it for 10 to 15 minutes.