It’s no secret that pumpkin pie is “the” pie for autumn and the holiday season. Pumpkin pie is equivalent to the Chinese Moon cake for Mid-autumn festival to celebrate the bountiful harvests. My homemade pumpkin pie’s secret ingredients are the butter milk and the pumpkin seeds caramel crumble. Pumpkin pie is my kids favorite pie. They’re always eager to help! I post this recipe especially for my friends and family far away. I’m hoping that we can share the joyous moment of this pumpkin pie baking together in this difficult year of 2020. Further more I’d love to share and support them to explore a different baking experience and culture.
Ingredients: pumpkin puree (2.25 cups or 470g), ground ginger (1 tsp or 6g), ground cinnamon (2 tsp or 12g), ground clove (1/4 tsp or 3g), ground cardamon (1/8 tsp or 1.5g), 2 large eggs plus 1 egg yolk, heavy whipping cream (not in the picture 1/2 cup or 120 ml), butter milk or yogurt (1/2 cup or 120ml), brown sugar (1/2 cup or 64g), white sugar (1/3 cup or 43g), salt (1/2 tsp or 2.84g), lemon zest (a pinch, optional), pie crust
Step 1: Pie crust (homemade crust or use a store-bought)
store-bought
Ingredients: all purpose flour (2.5 cup or 300g), chilled sweet butter (2 sticks or 227g, cut into small cubes), ice water (6-8 tbsp or 90-100ml), salt (1 tsp or 6g). Add the flour and butter cubes to the food process, let it mix for a half minute and add the ice water slowly while the processor is running. Stop the machine after a minute or so. The flour should look crumbly. Pour the flour crumbles out to a bowl, and use your hand to knead them to a dough. Chill the dough for overnight before use.
Step 2. Pumpkin puree (homemade or store-bought)
Preheat the oven for 400 degree F. Bake the pumpkin for 30-40 minutes. Scoop the pumpkin flesh to the food processor, mix it for 2-3 minutes to get the refined puree.
Step 3. Pumpkin mix
2 eggs + 1 egg yolk
add 64g brown sugar
add 43g white sugar
add 2.84g salt
add 6g ground ginger
add the rest of the spices
Optional (add a pinch of lemmon zest)
Use hand mixer to mix everything well
Use hand mixer or folk mix everything well in a large bowl
heavy whipping cream
buttermilk or yogurt
Add 2 cups or 470g puree, 1/2 cup or 120 ml heavy whipping cream and 1/2 cup or 120 ml buttermilk into the egg mix. Use a spoon or folk to mix everything well. The pie stuffing is ready.
Step 4. (Optional) Pumpkin seeds caramel crumble
Ingredients: 1lb or 128g roasted pumpkin seeds (break into crumb), 1/4 cup or 55g salted butter, 1/2 cup or 64g brown sugar. Preheat the saucepan on low heat, butter first and add the brown sugar after the butter is melted. Stir the brown sugar constantly until it’s thicken. Turn off the heat and add in the pumpkin seed crumb. The left over crumble is a yummy sweet snack.
Step 5. Pie crust (or use store-bought)
Bring the pie dough out of fridge a few minutes before rolling. Roll the pie shell 1.5 larger than the pie dish in order to make the pie edge curve easily. Have your hand follow the curve of the pie dish and take off the excessive shell.
Step 6. Filling in the pie
Pour in the pie mix into the pie shell (sprinkle some left over spices as you like)
Last Step. Bake the pie
Preheat the oven to 425 degree F or 218 degree C. Bake the pie for 15 minutes first, then take it out. Wrap the pie dish by some aluminum foil to cover the pie crust edge. This prevents the crust edge from getting burnt. Sprinkle some pumpkin seeds caramel crumble over the pie. Lower the oven temperature to 350 degree F or 177 degree C. Bake the pie for 45-55 minutes. Check the pie after 45 minutes by shaking the pie dish or poking the pie center by a knife. It’s ready if only the center of the pie shakes a little or the knife comes out pretty clean. Bring the pie out of oven and leave it on the cooling rack for 2 hours before serving.
Enjoy your delicious pumpkin pie with your family! But make sure have your first bite.😀
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