Rustic Pumpkin Pie


There's nothing better than homemade, moist on the inside, crispy on the outside slice of the pumpkin pie! Use my easy to follow recipe and treat your family to this delicious Autumn classic!


Get ready to create some Fall magic in the kitchen!
My rustic pumpkin pie is 'not too sweet, not too sour, just right' Autumn dessert. Please note, you will need a hand blender, a rolling pin, 2 ovenproof pie dishes, and fall-themed cookie cutters.

Ingredients (for two medium-sized pies):

Filling:


-800g (28oz) of pumpkin puree
-half a glass of sugar
-2 tablespoons of flour
-1/2 teaspoon of salt
-1 teaspoon of cinnamon
-1 teaspoon of ground ginger
-1/2 teaspoon of ground nutmeg
-1/2 teaspoon of ground cloves
-1/2 teaspoon of ground cayenne pepper (or, you can skip cayenne pepper if spicy is not your thing)

-2 teaspoons of rich (at least 43% ) cocoa powder
-1/4 cup of evaporated milk
-3 small, slightly beaten eggs
*
Pastry:
Please note, you can buy 'ready to use' shortcrust pastry or make dough from scratch. To make pastry from scratch you will need…
- 500g (14 oz) or 600g (21 oz) of plain flour
-50ml (1,7 oz) of milk
-1 teaspoon (or less of salt)
-knob of butter (1 or 2 tablespoons)
-80 ml (2,8 oz) of cold water
*

Instructions:

Filling:
Mix all the filling ingredients (except evaporated milk) and mash it with a hand blender. Add milk, mix it in and cook the mixture on a small fire stirring continuously until it boils. Let it cool off.
Pastry:
Mix all the ingredients in a bowl. Try to form a good size ball of dough. Add more water or flour if needed. Move ball of pastry onto the surface lightly sprinkled with flour. Knead it with floured hands for about 1 to 2 minutes. Divide the dough into four balls: two big ones (each one should be the size of two fists) and two small ones (each one the size of the fist).
Roll big dough balls out using the rolling pin and transfer them into the ovenproof pie dishes (rolled out pastry should be at least as thick as a 1 dollar coin). Using your fingers press the pastry into the bottom and into the sides of each dish. Cut off any excess hanging over the sides.

You can add those cut-off pieces to the small dough balls. Roll small balls out and use fall-themed cookie cutters to cut out some beautiful Autumn shapes (leaves are the most popular).


Baking:
Fill pastries with cooled off pumpkin filling and put leave-shaped cut-offs on top of each pie. Bake your pies for around 30 to 40 minutes at 180 °C (or 356 °F). Open the oven halfway through and check on the crust (it can burn easily). Pies are ready when toothpicks inserted in the middle of the pies come out clean and the crust is golden.


Let pies cool off on the cooling rack and when they reach room temperature serve them with vanilla ice cream!


Bon App├ętit!

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