You find the video of making the Pumpkin Pie here: Dear pastry friend, https://keikos-cake.com/pumpkin-pie/ Are you ready for Halloween? ☺ This is my recipe for a delicious pumpkin pie with raisins and caramelized apples. I hope you like it! ☺
Happy Baking,
(Click to view the video online)
Some tips about making pumpkin puree from the member forum: Ingredients… Pâte a brisée Glaze / decoration Butter 120 g (4.2 oz.) Apricot jam 150 g (5.3 oz.) Flour 160 g (5.6 oz.) Water 50 g (1.8 oz.) Salt 3g (0.1 oz.) Pistachios (chopped) Water 55 g (1.9 oz.)
Caramelized apple This recipe is for a 18 cm (7 inches)
Apple 160 g (5.6 oz.) diameter tart pan. When using a Sugar 40 g (1.4 oz.) different size, calculate the Cinnamon ¼ teaspoon conversion factor with the pan conversion tool: Pumpkin filling https://keikos-cake.com/panconversion Butter 50 g (1.8 oz.) Sugar 75 g (2.6 oz.) Vanilla sugar is flavored sugar. If Egg yolk 40 g (1.4 oz.) you can‘t find it, use a few drops of Heavy cream 30 g (1.1 oz.) vanilla essence instead. Vanilla sugar 1 teaspoon Brandy (or rum) 10 g (0.35 oz.) If you don‘t want to use alcohol in Pumpkin puree 300 g (10.6 oz.) your baking, just omit the brandy. Raisins 30 g (1.1 oz.) Pumpkin puree
Cut the pumpkin in half and scrape off the
fibers and seeds.
Peel with a sharp knife.
Steam the pumpkin in a pan or steamer.
The pumpkin is done when you can easily
pierce it with a chopstick or fork. Strain the pumpkin through a sieve (or use a potato masher) to turn it into puree.
Pâte a brisée
Dice the cold butter and mix it with the flour
and salt… Mash with your hands to fine crumbles.
Then add the water.
Mix loosely until a ball forms.
Then continue on the table.
Flour the table and the dough.
Then flatten the dough, cut in half (with a
dough scraper)… …stack and flatten again.
Repeat these steps 5-7 times (flatten + cut in
half + stack).
Wrap in plastic and put the dough in the fridge
for at least one hour. Flour the table and roll out the dough to a 2 mm (0.1 inches) sheet.
Cut out a large round sheet with a scissor or
knife. Place the sheet on the tart pan without stretching the dough. Otherwise, it will shrink during baking.
Then press the dough firmly against the side of
the tart pan. Roll up the border.
Prick the bottom with a chopstick or fork to
prevent blistering.
Line the tart with baking paper (or aluminum
foil) and fill with dried beans (or uncooked rice). Bake for 35 minutes in your pre-heated oven at 200°C (392°F).
Remove the baking beans and brush the pie
shell with egg yolk.
Then continue baking for another 20 minutes.
Caramelized apple
Dice the apples.
Put the sugar on heat.
When the melted sugar starts boiling…
…add the apples.
Cook the apples in the caramel until most of
the liquid disappeared. This takes a few minutes.
Take the saucepan away from the heat and
add the cinnamon. Fill the pie with the caramelized apples and set aside for now.
Pumpkin filling
Whip the soft butter for a short moment. Then
mix in the sugar and vanilla sugar. Next, mix in the egg yolk, the heavy cream and the brandy. Finally, add the pumpkin puree.
If the mixture turns grainy at this step, warm it
over heat for a short moment and keep stirring.
Spread the raisins on the caramelized apples.
Fill the pie with the pumpkin filling.
Brush with egg yolk.
Bake for 45 minutes in your pre-heated oven at
190°C (374°F). After baking, let the pie cool down completely.
Glaze
Cook the water and apricot jam until it
thickens. To test the right consistency, drop a little glaze on a plate and wait a short moment. The consistency is right, when the glaze doesn‘t stick to the finger.
Brush the pie with the hot apricot glaze.
Decorate the side with chopped pistachios.
You can store the pumpkin pie in the fridge for
3-4 days. Congratulations! You made a wonderful pumpkin pie. Share it with your family or bring it to your friend‘s Halloween party.