Pumpkin Pie

My, my miss American Pie! Matt and I had both never tried Pumpkin Pie before and we kept seeing it on American TV shows or movies and wanted to try it so badly. We looked for a Thermomix recipe on Cookidoo Australia and Recipe Community but there weren’t any so we though, let’s make our own! It took 2 or 3 goes (I think 3) to get this recipe right. First time we didn’t blind bake the pastry, second time I think Matt missed a whole step which was important and third time was the charm haha. This is a great recipe for Halloween. Hope you enjoy it!

Serves 8-10 (depending on how big your slices are. It’s quite a large pie haha).

Ingredients:

Pastry base:

• 220 grams plain white flour

• 100 grams butter (cut into pieces)

• 1/2 tsp salt

• 75 grams of ice cold water

• Dash of lemon juice

Pumpkin filling:

• 500 grams pumpkin (cut into pieces)

• 1 tbsp maple syrup

• 400 grams evaporated milk

• 2 eggs

• 140 grams brown sugar

• 1 tsp ground cinnamon

• 1/2 tsp ground ginger

• 1/2 tsp nutmeg

• 1/4 tsp ground cloves

• 1 pinch black pepper

For serving:

• Whipped cream (optional)

• Ice Cream (optional)

1. Preheat oven to 180 degrees (fan forced). Prepare a baking dish with baking paper or silicone baking mat for pumpkin to roast in oven.

2. Place pumpkin on tray and drizzle maple syrup over. Use hands to mix and cover all pieces and put into oven when ready, cook for 25 minutes. While this is cooking, continue with step 4.

3. Let pumpkin cool on tray before using.

4. Place flour, butter and salt into TM bowl. Mix 10 seconds, speed 6. Scrape down.

5. Add water and lemon juice, mix 5 seconds, speed 5.

6. On a floured surface, turn out rough dough mixture. Clean mixing bowl. Combine, shape into a disc and roll out to fit quiche/pie dish.

7. Once shaped, pick up and place in quiche/pie dish making sure to cover the base and sides. If some sides are uneven, you can break off excess and fill into that side. Poke holes in the pastry 8 times using a fork (this will ensure it doesn't rise in the middle and it cooks evenly).

8. Cut out baking paper and place on top of pastry. Fill with pie weights (you can use rice if you do not have pie weights).

9. Blind bake pastry for 10 minutes on 180 degrees (the oven will still be 180 from the pumpkin).

10. Take out pastry and take off weights and baking paper. Turn oven up to 200 degrees. In your cleaned TM bowl, place all pumpkin filling ingredients in the TM bowl. Mix 20 seconds, speed 5. Pour on top of pastry.

11. Place pumpkin pie in oven and bake for 25 minutes, 200 degrees (fan forced).

12. Take out of oven and let it cool.

13. Serve warm or cold with your choice of toppings, it goes very well with cream or ice-cream.

Tip: Pie/quiche dish used was 28cm - you can definitely use a smaller size dish if it is deeper, this one was quite shallow as you can see from the slice.

We would love to see your food pics so don’t forget to tag us on Instagram @thermodudes or our Facebook page. Thank you ♥