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easy &quick

Pumpkin Pie from Alexandra Embacher

QimiQ Benefits

  • Enhances the natural taste of added ingredients
  • Bake stable
  • Pie remains moist for longer
Pumpkin Pie from Alexandra Embacher
Pumpkin Pie from Alexandra Embacher

Ingredients

For 1 Cake tin 26 cm Ø

  • For the shortcrust pastry

  • 300g

    AP Flour

  • 100g

    Powdered sugar

  • Vanilla sugar

  • 1pinch(es)

    Salt

  • Lemon peel

  • 200g

    Butter, cold

  • 1

    Egg(s)

  • For the filling

  • 250g

    QimiQ Sauce Base

  • 500g

    Pumpkin, peeled, cored

  • 150ml

    Water

  • 100g

    Brown sugar

  • 3

    Egg(s)

  • Cinnamon, ground

  • Salt

  • Nutmeg, ground

Preparation

  1. For the shortcrust pastry: sieve the flour and icing sugar onto a surface. Add the vanilla sugar, salt and lemon zest.
  2. Cut the cold butter in small pieces and grind with your hands onto the flour mixture.
  3. Add the egg and knead to form a smooth dough.
  4. Wrap in cling film and allow to chill for 2 hours.
  5. For the filling: cut the pumpkin into small pieces and cook in the water until soft. Allow to cool and blend smooth.
  6. Mix the remaining ingredients, add the cold pumpkin puree and mix well.
  7. Prehea an oven to 350 °C (air circulation).
  8. Roll out the shortcrust pastry with some flour and put into a cake tin.
  9. Brick the base with a fork and top with the filling.
  10. Bake in the preheated oven for approx. 45 minutes.

Hints

  • Allow to cool the pie before removing from the cake tin.
Some doughy looking food

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