Tawny Pumpkin Pie
Serves
Preparation time:
Cooking time:
Ingredients
Ingredients
350g pumpkin purée (must be strained of all excess liquid)
100g sugar
¼ tsp salt
1 tsp flour
2 eggs
1 cup evaporated milk
½ tsp vanilla
2 tsp cinnamon
¼ tsp nutmeg
¼ tsp cloves
¼ tsp ginger powder
Method
Method
Preheat oven to 200°C. Line pie pan with pie dough and blind bake for 10 min. Let cool.
Reduce oven heat to 180°C.
Bowl – whisk all ingredients together. Use stick blender to emulsify. Do not create bubbles or mix in air. If you do, tap container on the table to dissipate the bubbles. It should be thick and creamy.
Pour into a cooled pre-baked pie-crust and bake for 35-45 minutes or until set.
Cool completely and serve with Chantilly cream.
Notes
Notes
The dream for Jillian's Cakery started in 2013 when Jillian Butler decided to leave her corporate job to pursue her personal dreams. Now we all work to honour that simple vision to create great tasting vintage cakes.
