PUMPKIN PIE RECIPE
Servings
8
Cook Time
40 minutes
Calories
282
*PLEASE NOTE THAT THE VIDEO TUTORIAL SHOWS AN OLDER VERSION OF THIS RECIPE KIT, AND CONTENTS MAY LOOK SLIGHTLY DIFFERENT
Get truly autumnal and make a seasonal pumpkin tart with ease.
Everything you need to create a cute little pie serving 6-8 people.
Mon Dessert
Ingredients
62.5g pastry flour
62.5g pastry flour
Pumpkin puree (Use only half the can)
85g brown sugar
85g caster sugar
25g custard powder (use only 1 teaspoon)
3g spice mix
-
15cm tart tin x2
Leaf cutter
100ml double cream (dairy or plant)
100ml liquid egg (or vegan egg substitute)
75g very cold cubed butter (plant or dairy)
2.5 tbsp cold water
Ingredients included
Recommended equipment
Ingredients to add
Directions
Grease and line the tart tin(s), then preheat the oven to 180°C. This recipe makes two 15cm tarts, so you can make them in two batches or use another 15cm tin simultaneously. Alternatively, you can use an 18cm tart case.
Make the pastry by rubbing cold cubed butter into both sachets of pastry flour until it resembles fine breadcrumbs. Add 1 tablespoon of very cold water and bring it together to form a dough. You may need extra flour for dusting. Roll the pastry out to a 5mm thickness and line the prepared tart tins. Use a rolling pin to trim any overhang and set aside in the fridge. This excess pastry will be used for the leaves later. Make small holes in the pastry with a fork and place the tins in the fridge to chill.
For the pumpkin pie filling, whisk together the pumpkin puree (use only half the can), sugars (add less if you are cutting back), 100ml of cream, 100ml egg, 1 teaspoon custard powder, and spice mix until the mixture is well combined and very smooth. Pour the pumpkin pie filling into the pastry cases.
Bake the tart(s) for approximately 20 minutes or until almost set. For the last 7 minutes of baking, pop the pastry leaves in the oven. When you take the tart out, a small part of the center may still be slightly wobbly, but that's okay.
Tip: Once the pies are out of the oven, decorate them with the baked leaves and dried or fresh cranberries. If desired, serve with whipped vanilla cream for a delightful finish.
Recipe Video
Recipe Note
Ingredients
Pumpkin Puree, Sugar, Water, Wheat Flour, Custard powder, Salt, Cinnamon, Ground Ginger, Nutmeg, Ground Black Pepper, Cardamon.
Allergen advice:
-For allergens, including cereals containing gluten, see ingredients in bold.
-All underlined ingredients are recommended additions based on our plant based recipe
*Nutritional values as based on our plant based recipe
Leave a comment