Pumpkin pie

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december 3, 2014 door jolifedelights

It is pumpkin season!

I got the opportunity to celebrate thanksgiving dinner with North American’s this yeA slice of pumpkin pie ar. And received the opportunity to bake my first pumpkin pie. After diving into the Pinterest world of pumpkin pies recipes and Facebook responses on my search for a success recipe, the following recipe is created. I’m pretty proud of the result, a smooth and great structure pie filling and salty flaky crust.

Crust ingredients:

1 3/4 c flour

3/4 ts salt (could be a little less)

3/4 ts sugar

3/4 butter

1/4 c ice water

Prepare the crust:

1. Mix the flour, salt and sugar

2. Rub the butter into the flour mixture, so it will into a crumble

3. Slowly add the ice water until it just holds together

4. Flatten the dough into a disk and refrigerate for ± 1 hour

Pumpkin pie filling


1 3/4 c pumpkin puree (1 Butternut squash created 2 cups)

1 can evaporated milk

3 eggs

1/2 c maple syrup (if not in stock, add 1/4 c sugar)

1/2 c granulated sugar

1 ts vanilla extract

1/2 ts salt

2 ts ‘koekkruiden‘ or spice mixture (1/4 ts nutmeg, 1/4 ts ground cloves, 1/2 ts ground ginger, 1/4 ts cardamom, 1 ts cinnamon)

Prepare pie filling:

1. Mix the dry ingredients: sugar, salt and spice

2. Mix wet ingredients: pumpkin puree, maple syrup, vanilla

3. Beat eggs, add dry mix and wet mix and finally the evaporated milk

4. Roll out the crust and line a pie pan (24-26 cm) and pour in the filling.

5. Bake the pie for 15 min on 220°C and 50-60 min on 175°C





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