- 83,3 gall purpose flour
- 13,3 gsuperfine caster sugar
- 1/3 pinchsalt
- 41,7 gbutter, cut into cubes
- 1/3egg
- 75 gpumpkin puree
- 100 mlsweet condensed milk
- 2/3eggs
- 1/6 teaspooncinnamon
- 1/6 teaspoonground clove
- 1/6 teaspoonground ginger
- 166,7 gall purpose flour
- 26,7 gsuperfine caster sugar
- 2/3 pinchsalt
- 83,3 gbutter, cut into cubes
- 2/3egg
- 150 gpumpkin puree
- 200 mlsweet condensed milk
- 1.3eggs
- 1/3 teaspooncinnamon
- 1/3 teaspoonground clove
- 1/3 teaspoonground ginger
- 250 gall purpose flour
- 40 gsuperfine caster sugar
- a pinchsalt
- 125 gbutter, cut into cubes
- 1egg
- 225 gpumpkin puree
- 300 mlsweet condensed milk
- 2eggs
- 1/2 teaspooncinnamon
- 1/2 teaspoonground clove
- 1/2 teaspoonground ginger
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Step 1
In the bowl of stand mixer fitted with the Flat Beater mix the flour, sugar and salt on speed 1 for 30 seconds.
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Step 2
Add the butter and mix on speed 2 for 2 minutes. Finally, add the egg and mix until the dough forms a ball.
-
Step 3
Wrap the dough in cling film and refrigerate for 30 minutes.
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Step 4
Transfer the dough to a floured surface and roll it out. Put it into a prepared baking tin, trim the edges and blind bake for 15 minutes in a 190ºC preheated oven. Remove the baking beans and bake another 5 minutes. Remove from the oven.
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Step 5
Add the pumpkin puree, condensed milk, eggs and spices to the bowl of a stand mixer fitted with the Wire Whip. Mix for 1 minutes on speed 4.
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Step 6
Pour the filling into the pre-baked pastry curst and bake the pie for 20-25 minutes in a 190ºC preheated oven.
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Step 1
In the bowl of stand mixer fitted with the Flat Beater mix the flour, sugar and salt on speed 1 for 30 seconds.
Step 2
Add the butter and mix on speed 2 for 2 minutes. Finally, add the egg and mix until the dough forms a ball.
Step 3
Wrap the dough in cling film and refrigerate for 30 minutes.
Step 4
Transfer the dough to a floured surface and roll it out. Put it into a prepared baking tin, trim the edges and blind bake for 15 minutes in a 190ºC preheated oven. Remove the baking beans and bake another 5 minutes. Remove from the oven.
Step 5
Add the pumpkin puree, condensed milk, eggs and spices to the bowl of a stand mixer fitted with the Wire Whip. Mix for 1 minutes on speed 4.
Step 6
Pour the filling into the pre-baked pastry curst and bake the pie for 20-25 minutes in a 190ºC preheated oven.