Actually this is my version of rescued pumpkin pie. Originally the pie required cream for the filling. Since I don’t have any I replace with the same amount of milk. The filling ends up very watery!
In order to save the pie, I add in extra ingredients, corn flour and more pumpkin puree. At the same time thicken the filling mixture via double-boiler method. At the end the pumpkin pie turns out vey well!
170g plain flour
2 tbsp cornmeal (optional)
*use 185g plain flour if not using cornmeal
1 tbsp light brown sugar
100g chilled butter, cubes
1 egg yolk (reserve white for filling)
1-2 tbsp cold water
400g pumpkin puree (part I)
1 tbsp maple syrup
1 tsp cinnamon powder
½ tsp grated ginger (or ginger powder)
2-3 tbsp light brown sugar (adjust according to your taste)
¼ tsp salt
2 whole eggs + white from pastry
1tbsp corn flour + 1 tbsp water
*Dissolve with the water for easy mixing with the rest ingredients.
100g pumpkin puree (part II)
1. Put flour, cornmeal and brown sugar in a bowl and mix well. Add in cubes cold butter.
2. With your fingertips, rub the butter into the flour until the mixture resembles coarse breadcrumbs.
3. Make a well in the center. Pour in the mixture of egg yolk and 1 tablespoon cold water. Stir with fork to combine. If the mixture seems too dry, add in the other tablespoon of cold water.
4. When the mixture starts to come together in small beads of dough, gently gather the dough together and lift in out onto a lightly floured work surface.
5. Gently press the dough together into a ball, then press into a flat disc. Cover with plastic wrap and refrigerate for 30 minutes.
6. Grease a 23cm (9") loose-based flan tin. Roll the pastry out between two sheets of baking paper (or plastic wrap) to a circle large enough to fit the prepared tin. Line the tin with the pastry. With a fork, prick holes on the pastry.
7. Bake the pastry at 200C for 10 minutes. Turn down the oven to 180C and bake for another 10 minutes, or until golden. Set aside to cool for 5 minutes.
1. Put all ingredients from the filling except pumpkin puree (part II) in a bowl. Whisk till well combine.
2. Cook the filling over double-boiler by stirring continuously. The filling is ready once the texture turns like custard cream.
3. Take out from the heat and add in the other part of 100g pumpkin puree. Whisk to well incorporate.
4. Pour the filling and spread evenly on the cool pastry.
5. Bake at 180C for about 25 minutes.
6. Serve when the filling is set (It might take about 1-2 hours)