Name: Pumpkin Pie with a Smooth Filling
Prep time: 2 h
Cook time: 50 min
Total time: 2 h 50 min
Yield: 1 cake
Ingredients: 250 g plain flour; 125 g butter; 30 ml water; 25 g caster sugar; 1 pinch salt; 400 g pumpkin flesh; 2 pcs eggs; 150 ml whipping cream; 90 g cane sugar; 2 teaspoons cinnamon; 1 teaspoon ground ginger; 0.5 teaspoon nutmeg; 1 pinch salt; powdered sugar; 200 ml whipping cream

Step by step process

Preparing the Pastry

1
Cut cold butter into cubes and place it in a bowl with plain flour, granulated sugar, and a pinch of salt.
2
Work the butter into the flour with your fingers or a food processor until a crumbly mixture forms with pea-sized pieces.
TIP:
Add cold butter cut into small cubes to the flour and quickly work it in with your fingers or a mixer until pea-sized crumbs form. Let the dough rest in the fridge for at least 30 minutes. The fat will firm up and it will roll out better. Do not overwork it. The fat should be evenly distributed.
3
Add 2 tablespoons of cold water and quickly combine just until the dough comes together. if it’s too crumbly, add water a teaspoon at a time, but do not overwork.
4
Wrap the dough in cling film and chill in the refrigerator for at least 30 minutes so it firms up and is easier to handle.

Preparing the Pumpkin Filling

5
Preheat the oven to 180 °C.
6
In a bowl, whisk the eggs with the brown sugar until light and slightly frothy. Add the pumpkin purée, cream, cinnamon, ground ginger, nutmeg, and a pinch of salt, and mix thoroughly until smooth and homogeneous.
TIP:
Whisk the eggs with sugar until pale, thick foam forms. Gradually fold in the pumpkin purée and cream until a smooth emulsion forms. When combining the warm mixture with the eggs, start by whisking in small amounts, then the rest.

Assembling and Baking the Pie

7
Roll out the rested dough into a thin sheet and line a buttered round pie tin (diameter approx. 24-26 cm). Trim any excess dough and smooth the edges.
8
Prick the base of the pastry with a fork, line it with parchment paper, and add baking weights (for example, dried legumes). Blind-bake the crust for 10 minutes, then remove the parchment and weights and bake for a further 5 minutes until golden.
9
Pour the pumpkin filling into the pre-baked crust and spread it evenly. Place the pie in the oven and bake for 35-40 minutes. the filling should be set at the edges and slightly jiggly in the center.
TIP:
Check the edges: they should be firm, and the center should be slightly springy. After removing it from the oven, let it cool to room temperature, then refrigerate for at least 2 hours to set the filling.
10
Allow the pie to cool completely at room temperature. Refrigerate for 2 hours before slicing so the filling firms up.