Edwardian pumpkin pie
Description
The recipe won't take much time. The Edwardian pumpkin pie whose recipe I want to share with you won me over from the very first bite. When I made it, I couldn't have imagined it would turn out so delicious! The pastry turns out very crumbly and not sweet, while the filling is fragrant and tender. From my experience I can say the pie divides opinion: some people love it, others don't like it at all. But the main thing is—no one is indifferent :) Serve warm or chilled. Ideal with tea.
Instructions
- 1
Step 1
Remove the seeds and peel from the pumpkin, leaving only the flesh. Cut into small slices and boil until tender.
- 2
Step 2
Make the dough: mix cold butter, flour, and salt. Pulse to a crumbly texture in a blender.
- 3
Step 3
Add the egg yolk, cognac (you can use rum instead), and 100 ml ice-cold water to the crumb mixture.
- 4
Step 4
Knead stiff dough. Wrap in plastic wrap—and refrigerate for half an hour.
- 5
Step 5
Meanwhile, your pumpkin should already be cooked. Let it dry on a rack or a paper towel — the water should run off.
- 6
Step 6
Purée the pumpkin with cognac, sugar, and spices.
- 7
Step 7
Grate the lemon zest.
- 8
Step 8
Add the egg yolks, cream and zest to the pumpkin purée. Mix until smooth — this will be our filling.
- 9
Step 9
Now look at the photo for reference. Take the dough out of the refrigerator and spread it evenly in the baking dish. Prick the dough with a fork and bake in the oven for 15 minutes (at 200 degrees). Then remove the dough, pour the filling over it—and bake for another 30 minutes at 190 degrees. Serve chilled.
- 10
Step 10
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