Pumpkin Pie with Nuts
Baking and Desserts • European
Description
For a pie with a diameter of 9–10 inches.
Ingredients
- Salt a pinch
- Whole egg 1 piece
- Cinnamon ¼ teaspoon
- Vanillin a pinch
- Brown Sugar ¼ cup
- Wheat Flour 1½ cups
- Butter 5 oz
- Chocolate eggs 3 pieces
- Water 4 tablespoons
- Chestnut puree 1 cup
- Heavy cream 5 fl oz
- Cognac 2 teaspoons
- Honey 5 tablespoons
- Grated Ginger Root ¼ teaspoon
- Walnuts 5 oz
Step-by-Step Guide
Step 1
Dough: flour — 1.5 cups; salt — 0.5 teaspoon; butter (chilled) — 110 g; egg — 1 piece; water (ice-cold) — 4 tablespoons.
Step 2
Pumpkin filling: pumpkin puree — 1 cup; heavy cream (I used 33%) — ⅔ cup; brown sugar — 0.5 cup; egg — 1 piece; yolk — 1 piece; cognac — 2 teaspoons; vanillin — a pinch; cinnamon — 0.5 teaspoon; ground ginger — 0.25 teaspoon; salt — 0.25 teaspoon.
Step 3
Nut filling: honey — 0.5 cup; brown sugar — 0.25 cup; butter (melted) — 30 g (2 tablespoons); egg — 1 piece; yolk — 1 piece; vanillin — a pinch; cinnamon — 0.25 teaspoon; salt — 1/8 teaspoon; walnuts (not finely chopped) — 1.5 cups.
Step 4
To make pumpkin puree, steam or bake the pumpkin, then puree it.
Step 5
To prepare the dough, combine flour, 0.5 teaspoon of salt, and 110 g of chilled butter in a food processor. Blend until it resembles bread crumbs. Add 1 egg and 4 tablespoons of ice-cold water (add 1 tablespoon at a time, as you may need slightly less water) and blend again until the dough starts to come together. Quickly knead the dough by hand, shape it into a disk, wrap it in plastic wrap, and refrigerate for 1 hour.
Step 6
To prepare the pumpkin filling, blend together pumpkin puree, heavy cream, 0.5 cup of brown sugar, 1 egg, 1 yolk, cognac, a pinch of vanillin, 0.5 teaspoon of cinnamon, ginger, and 0.25 teaspoon of salt until smooth.
Step 7
For the honey filling, whisk together honey, 0.25 cup of brown sugar, 30 g of melted butter, 1 egg, 1 yolk, a pinch of vanillin, 0.25 teaspoon of cinnamon, and 1/8 teaspoon of salt.
Step 8
Preheat the oven to 445°F (450 degrees Fahrenheit). Grease or line a 9–10 inch pie pan with parchment paper. Roll out the dough to fit the diameter of the pan. Place the crust with edges in the pan. Lightly whisk the pumpkin filling and pour it into the crust. Evenly distribute the walnuts on top. Pour the honey filling over the walnuts. Place in the oven and bake for 10 minutes. Then reduce the heat to 300°F (300 degrees Fahrenheit) and bake for another 50–60 minutes.
Cooked This Dish? Share Your Creation!
Snap a photo and let your culinary masterpiece inspire others.
Users Photos
No photos yet. Be the first to share!