Thursday, November 17, 2011

Maple Pumpkin Pie

With my Holly Hobby doll Mariana
I grew up watching those old classic American programmes with my mum... The Waltons, Little House on a Prairie, Eight is enough... and we used to stare in awe at the wonderful Quilts (which my mum used to make so beautifully and still sit on my bed and sofa's at home) and the wonderful pies!

With Thanksgiving coming up I thought it was time to pull out the  old Walton classic my mum learnt to make - Maple Pumpkin Pie!  Thanks Jim Bob ;)

Maple Pumpkin Pie

  • 750g fresh pumpkin seeded, peeled and cubed
  • 1 cup milk
  • 2 eggs
  • 1/2 cup maple syrup
  • 3 tablespoons plain flour
  • 1 teaspoon cinnamon
  • 1/2 teaspoon each of ground nutmeg and ginger
  • pinch of salt

  • 2 1/2 cups plain flour
  • 1 tablespoon caster sugar
  • 1/4 teaspoon salt
  • 155g cold butter, cut small
  • 3-4 tablespoons col water
  • 1 beaten egg for glazing
  • Whipped cream for serving

For filling:
Steam pumpkin over simmering water until tender.  Drain and cool and puree.  Place in a bowl with, whisk in milk, eggs, maple syrup, flour, spices and salt until blended.  Set to the side whilst you make the pastry.

For pastry:
In a bowl mix flour, caster sugar and salt, rub in the butter until crumbly.  Mix in water, then knead dough in a bowl.  Wrap and chill 15mins.  On a floured surface roll out 2/3 of the dough to about a 28cm circle.  Ease the dough carefully onto a pie plate that is about 23cm in diameter.  Trim as needed. With the remaining dough roll out and cut out maple leaf shapes that will sit on the rim of the pie dish to create a fancy edging to your pie!  Lightly brush shell rim with beaten eggs and arrange leaves on edge, slightly overlapping.

With remaining dough make one or two larger maple leaf shapes, place on a baking tray and brush with egg glaze.  In a high oven (200 degrees) until pale golden set aside and cool.

Pour the filling into the shell.  Brush leaf edge only with remaining egg glaze. Put in a preheated oven at 200 degrees for about 40-45mins or until knife comes out clean when inserted in centre.  If the pastry browns to quickly - cover the leaf edges with a foil collar.  Slightly cool pie on wire rack.  Arrange the pre-cooked maple leaves in the centre to decorate.  Serve warm with whipped cream or ice cream!


Don't forget to watch all the live recipes on Cocina de Mama's YouTube channel.

Cocinar, comer y ser feliz,

No comments:

Post a Comment

Related Posts with Thumbnails Find us on Google+