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pumpkin pie with cranberry sauce

Recipe: Pumpkin pie with cranberry sauce

Crust

  • 1 cup of flour
  • 125 g of butter
  • 1 egg, whisked
  • 1 tbsp. of white wine vinegar
  • a pinch of salt

  • Combine flour and salt in a large ball. Cut in butter with pastry blender or two knives - the mixture should resemble coarse crumbs.
    Add whisked egg and vinegar. Form dough, shape into ball, wrap in cling film. Refrigerate for at least an hour.

    Pumpkin filling

  • 1 cup of homemade pumpkin puree
  • 3/4 can of sweet condensed milk
  • 2 eggs, whisked
  • 1 tsp. of ground cardamom
  • 1 tsp. of ground nutmeg
  • 1 tsp. of ground ginger
  • 1/2 tsp. of ground cloves
  • 1/2 tsp. of ground cinnamon

  • Mix spices in a large bowl. Add whisked eggs, stir in pumpkin puree and condensed milk.
    Whisk all together until well incorporated.

    Using a rolling pin, roll the dough into a circle. Place on to a pie plate.
    Pour the filling into pie shell and bake at 180C for about 40 minutes (until the filling is set).

    Cranberry sauce

  • 1 cup of fresh cranberries
  • 1/3 cup of brown sugar
  • 1/3 cup of water

  • Place the cranberries and sugar in a skillet and simmer over moderate heat for about 10 minutes, stirring continuously.
    Add water and cook for another 5-10 minutes, until the sauce thickens.
    Cool before serving.

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