25
Pumpkin Pie
Serves 6-8
Pie Crust Method
Pre-heat the oven to 190ºC / 180ºC Fan / 375ºF / Gas Mark 5. Lightly grease a 23cm x
3.5cm deep pie or tart tin (not loose bottomed).
Place the cinnamon stick, nutmeg and pecans into the grinding bowl. Pulse 15 times
and then process until finely ground, for up to 10 seconds (this works best in batches
of no more than 45g).
Place the ground spices into a mixing bowl along with the sugars and salt. Mix to
combine.
Slowly add the butter and vanilla extract until the mixture is moist.
Press the mixture into the prepared tin. Bake in the pre-heated oven for 10 to 12
minutes.
Remove from the oven and leave to cool.
Pumpkin Pie Filling
To make the pumpkin pie reduce the oven temperature to 180ºC / 165ºC Fan / 350ºF /
Gas Mark 4
Place the cinnamon stick, nutmeg and cloves into the grinding bowl. Pulse 15 times
and then process until finely ground, for up to 10 seconds. Make sure that all of the
cloves are finely ground as they can be woody.
Place the ground spices into a mixing bowl along with the remaining ingredients. Mix
to combine well.
Pour your filling into the prepared pie crust. Bake for 35 to 40 minutes until the
filling is starting to set but slightly wobbly in the center.
Remove from the oven and allow to cool.
For the Pie Crust
1 whole cinnamon stick (approx 10g)
1 whole nutmeg
150g pecans, toasted and cooled
3 tbsp light brown sugar
1 tbsp caster sugar
¼ tsp salt
½ tsp pure vanilla extract
50g butter, melted
Pumpkin Pie Filling
1 whole cinnamon stick (approx 10g)
1 whole nutmeg
5 cloves
425g tin pumpkin puree
260ml evaporated milk
2 large eggs
&
1 large egg yolk, whisked
together
40ml maple syrup
35g light brown sugar
¼ tsp ground ginger
¼ tsp salt
1 tsp pure vanilla extract
Summary of Contents for SG21U
Page 1: ...Spice and Nut Grinder SG21U...
Page 26: ...26...
Page 27: ...27...
Page 28: ...www cuisinart co uk IB 19 002B...
