Nutmeg Pumpkin Pie Recipe
Ingredients
| Pastry | ||
| Rising flour | 1 Cup (16 tbs) | |
| Whole wheat flour | 1 Cup (16 tbs) | |
| Butter | 1/4 pound | |
| Egg yolk | 1 | |
| Lemon juice | 2 Tablespoon | |
| Water | 1 (As required) | |
| 1 cup cooked pumpkin | ||
| Brown sugar | 1 Tablespoon (Filling) | |
| Eggs | 2 , separated (Filling) | |
| Cream | 4 Tablespoon (Filling) | |
| Nutmeg | 1/4 Teaspoon (Filling) | |
| Ground ginger | 1/4 Teaspoon (Filling) | |
Directions
To make the pastry, place the flours in a bowl and rub in the butter with your fingertips.
Mix the egg yolk with the lemon juice, add to the flour mixture with enough iced water to make a smooth dough.
Form into a ball, wrap in plastic and chill for 20 minutes.
Roll out the dough, line an 8-inch pie dish and set aside in the refrigerator for 20 minutes.
Preheat oven to 350° F.
Place the pumpkin in a blender or food processor with the sugar, egg yolks, cream, nutmeg and ginger.
Blend to a puree.
Beat the egg whites until stiff and fold into the pumpkin mixture.
Pour into the pastry-lined pie dish and bake for 35 minutes or until the pastry is golden and the filling has set.
Serve warm.
Mix the egg yolk with the lemon juice, add to the flour mixture with enough iced water to make a smooth dough.
Form into a ball, wrap in plastic and chill for 20 minutes.
Roll out the dough, line an 8-inch pie dish and set aside in the refrigerator for 20 minutes.
Preheat oven to 350° F.
Place the pumpkin in a blender or food processor with the sugar, egg yolks, cream, nutmeg and ginger.
Blend to a puree.
Beat the egg whites until stiff and fold into the pumpkin mixture.
Pour into the pastry-lined pie dish and bake for 35 minutes or until the pastry is golden and the filling has set.
Serve warm.
Chef
