Spending quite some time with my faraway sister on the Facebook chat…. I happened to know that my niece loves pumpkin pie but her mum doesn’t….. as it’s her birthday today…. she seems to have found a solution…. she’s baking a chocolate pumpkin tart….. in order to hide the pumpkin taste…. a bit bitter according to her…!
Anyway, as I promised her, I have been trying a simple pumpkin pie recipe from the Hummingbird Bakery cookbook and the result is pretty satisfying. I made a few changes as I am mad about spices and think that the Hummingbird bakery staff is not enough…. definitely not….!
For the shortcut pastry
- 125 g of cold butter
- 250 g of flour
- 100 g of icing sugar
- 1 egg or 1 yolk and 30-40 ml of cold water
- a pinch of salt
- orange zest or spices optional (cinnamon, ginger, ground cloves….)
In a Magimix process all the ingredients with the blade until you get a soft and uniform dough. Roll it in a bowl and wrap it with cling film. Chill it for at least 1/2 an hour.
Once the dough is firm to the touch, you can roll it on a floured surface, transfer it in a tart tin and blind bake it for 15-20 minutes at 180° until the edges get crusty. Remove the baking bean and return the tart shell to the oven for another 5 minutes.
Let the tart shell rest while you are preparing the filling.
For the filling
- 1 egg
- 1 tin or 425 g of pumpkin puree
- 235 ml of evaporated milk or condensed milk (in that case add the sugar at the end only if you think it’s necessary)
- 220 g of soft brown sugar
- 1 tsp of salt
- 2 tsp of cinnamon
- 1 tsp of ground ginger
- 1 tsp of ground green cardamom
- 1/4 tsp of cayenne pepper
- 1 tbsp of candied citrus peel
In a bowl, whisk together the pumpkin puree, the evaporated (or condensed) milk and the egg.
Add the spices up to your taste and finish with the sugar. Adjust the seasoning and fill the tart shell with the mix.
Cook it for about 30-35 minutes at 180° until the filling is firm but still a bit wobbling in the center.
Let it rest on a rack until it’s cold.
Serve with a little (or a lot if you prefer) whipped cream and spread a little cinnamon on top.
However, as you can see, we had a lot of fun in the kitchen around the pumpkin topic….!
P.S: Happy Birthday my Charlotte…. hope you’ll enjoy trying this recipe if your mother don’t…. Lots of love.