Whether you’re celebrating Halloween, Thanksgiving or simply just Autumn, this Pumpkin Pie is delicious and really easy to make with Samsung’s Dual Cook range. It lets me cook both components on different temperatures, all at the same time!

 

Here's what you'll need...

For Pie Dough

  • 350g Plain Flour
  • 1 Egg + 1 Yolk
  • 1 Tsp Salt
  • 185g Unsalted Butter, cubed

For Pumpkin Pie Filling

  • 2 Small Pumpkin
  • 1 Cup of Evaporated Milk
  • 1/3 Cup Maple Syrup
  • 1/2 Cup Sugar
  • 2 Eggs whisked
  • 1 Tsp Cinnamon Powder
  • 1 Tsp Ground Ginger
  • 1/2 Tsp Ground Cloves
  • 1/2 Tsp Ground Nutmeg

Toppings

  • Maple Tossed Pumpkin Seeds
  • Whipped Cream

What you'll need to make our Autumnal pumpkin pie

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Pumpkin pie in a dish with whipped cream to serve

 

 

Set oven temp: Preheat the oven to 190C

Here's how it's done...

  • 1

    For the pie pastry…

    Add the flour, salt and butter cubes to a food processor fitted with a metal blade. I use the Morphy Richards PrepStar food processor. Pulse about 12 times.

    Pumpkin pie - step one

  • 2

    Add the egg and yolk and pulse again 5 times until the mixture resembles bread crumbs. Be careful not to allow dough to form in the machine.

    Pumpkin pie - step two

  • 3

    Remove the mixture from the mixing bowl onto cling film and form a dough by hand. Finish the dough by wrapping it in cling film and refrigerate for 30 minutes minimum.

    Pumpkin pie - step three

  • 4

    Gently dust flour on the surface and roll the dough out to a 1/4 inch thickness on a 27cm disc. Transfer the rolled dough into the pie pan, trim the edges and flute them as desired. Freeze the case for 20 minutes.

    Pumpkin pie - step four

  • 5

    Crunch the parchment paper and place it on the prepared pastry case.  Fill with lentils of your choice and bake for 30 minutes.

    Pumpkin pie - step five

  • 6

    Cool on the rack.

    Pumpkin pie - step six

  • 7

    For the filling…

    Halve the pumpkin and scoop out the pulp and seeds from the centre. Save the pumpkin seeds for roasting later on. Cut rough pumpkin wedges on a baking sheet and roast at 190C for 30-40 minutes or until tender. Allow the pumpkin to cool down and peel the skin off.

    Pumpkin pie - step seven

  • 8

    Measure out the pumpkin flesh to 425g and puree in a food processor.

    Pumpkin pie - step eight

  • 9

    Add rest of the ingredients and puree until smooth.

    Pumpkin pie - step nine

  • 10

    Return the pastry case to the baking sheet and pour in the filling. Bake on the lower rack of the oven for 45-50 minutes. Cool on the rack for at least 1 hour.

    Pumpkin pie - step ten

     

  • 11

    Top up the pumpkin pie with maple toasted pumpkin seeds and serve with whipped cream.

    Pumpkin pie in a pastry dish with whipped cream to serve

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Pumpkin Pie
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Sandhya Hariharan

By Sandhya Hariharan on 28.10.19

Guest Contributor

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