If there was one thing that I like about making this pie, it was that I only have one equipment to wash. The nifty machine blitzes everything to the consistency needed without nary a sweat.
The pumpkin filling was prepared in the same gadget. I decided to give the whisk a miss , since the molasses have clumped , which only the processor could fix. Besides, pulsing it reduces the amount of air in the pumpkin custard, since firm compact filling was what I was trying to achieve.
I felt like a workman,rather than a baker, working on the machine , fixing the blades and stuff. There's something masculine about assembling this pie. It is a strange sensation, unlike most baking sessions.
If only it could make pasta noodles too.
Pie verdict :
This pie needs some commitment , with the time consuming chilling and waiting. Still the results were able to please, as the spices were aromatic without being to heady. The crust is a little on the savory side, but if I should do again, I'd add some icing sugar for zing.
Adapted from joyofbaking.com
Makes a 11 inch pie.
Pie base , pate sucre :
260g plain flour
3/4 t salt
1 1/2 t fine sugar
170g cold butter, small cubes
3 T ice water
Almond digestive padding :
40g almond meal
30g digestive biscuits
Pumpkin filling :
2 cups fresh pumpkin puree
120 ml whipped cream
110g molasse, Unrefined
1 t cinnamon
1/2 t salt
Microwave a small pumpkin, skin and all, 20 minutes. Poke a couple of holes before cooking.
Pumpkin is cooked when it yelds when poked with a skewer .
Cool thoroughly. It make takes as long as 30 minutes.
Make the pie crust :
Butter pie pan and chill untilready for use.
In a food processor, pulseflour, salt, sugar, 30 seconds.
Add cold butter, pulse until flour resembles crumbs, 30 seconds.
Add about 3 tablespoons very cold water while pulsing flour. Stop immediately when the dough forms a ball.
Remove ball from processor and transfer to a plastic bag.
Chill for 30 minutes.
Meanhwile, make the waterproof pie padding :
Pulse digestive biscuits until fine crumbs form. Add almond meal.
Pulse to mix.
On a floured surface, roll out the chilled dough.
Transfer dough to pie pan, with the help of a rolling pin.
Trim excess edge and tuck edges neatly.
Scatter digestives padding on the pie.
Preheat oven to 190C,with baking rack.
Scope out pumpkin flesh, 2 cups. Transfer to the processor.
Add egg, cream, salt, spices and molasses.
Pulse until pumpkin puree is smooth.
Pour onto chilled pie.
Bake at 190C for about 45 minutes.
Cool pie on a cookie rack. Serve warm with cream or ice cream.