Pumpkin Spiced Pie Recipe
Summary
Preparation Time25 MinCooking Time17 Min
Ready In42 MinDifficulty LevelMedium
Health IndexAverageServings6
Ingredients
| Wholemeal | 125 Gram (Crumb crust:) | |
| Butter | 60 Gram (Crumb crust:) | |
| Nutmeg | 1/4 Teaspoon (Crumb crust:) | |
| Cinnamon | 1/4 Teaspoon (Crumb crust:) | |
| Pumpkin | 250 Gram, peeled (Filling:) | |
| Brown sugar | 90 Gram (Filling:) | |
| Eggs | 2 Small, separated (Filling:) | |
| Cinnamon | 1/2 Teaspoon (Filling:) | |
| Nutmeg | 1/2 Teaspoon (Filling:) | |
| Ginger | 1/8 Teaspoon (Filling:) | |
| Allspice - pinch, ground | ||
| Cream | 2 Tablespoon, thickened (Filling:) | |
| Butter | 60 Gram (Filling:) | |
| Cream - as required | ||
| Macadamia nuts - as required | ||
Directions
MAKING
1) In a mixing bowl, combine the ingredients for crumb crust and press onto bottom of a greased baking pan.
2) In a bowl, add the pumpkin, cover with a plastic wrap and cook in the microwave for 5 minutes or until the pumpkin is softened.
3) Then allow to cool and puree in an electric blender.
4) In a small mixing bowl, mix the brown sugar, egg yolks, nutmeg, ginger, cinnamon and allspice together.
5) Combine the pumpkin puree, cream and butter, then stir in the brown sugar mixture and mix well.
6) Stiffly whisk the egg whites, then fold into the pumpkin mixture and pour into the crumb crust.
7) Cook in microwave for 12 minutes, or until the filling is firm, allow the pie to cool on a wire cooling tray.
8) Decorate pie with the piped whipped cream rosettes and macadamia nuts.
SERVING
9) Slice and serve on a serving platter.
1) In a mixing bowl, combine the ingredients for crumb crust and press onto bottom of a greased baking pan.
2) In a bowl, add the pumpkin, cover with a plastic wrap and cook in the microwave for 5 minutes or until the pumpkin is softened.
3) Then allow to cool and puree in an electric blender.
4) In a small mixing bowl, mix the brown sugar, egg yolks, nutmeg, ginger, cinnamon and allspice together.
5) Combine the pumpkin puree, cream and butter, then stir in the brown sugar mixture and mix well.
6) Stiffly whisk the egg whites, then fold into the pumpkin mixture and pour into the crumb crust.
7) Cook in microwave for 12 minutes, or until the filling is firm, allow the pie to cool on a wire cooling tray.
8) Decorate pie with the piped whipped cream rosettes and macadamia nuts.
SERVING
9) Slice and serve on a serving platter.
Chef
