Tuesday, November 4, 2014

The Number One

The Number One 

Yey! The First Recipe of my blog. Wanted to start with a good one. It's a never-fail one! Pumpkin season is still on! Please try it and let me know about your results. :D :D 

Pumpkin Mini Pies

For filling:
2 cups of mashed pumpkin pulp
180 gr of brown sugar
2 teaspoons of ginger powder ( 1 1/2 if its fresh)
2 teaspoons of cinnamon
1 teaspoon nutmeg
1 pinch of clove
1/2 teaspoon of salt
1 3/4 cup of heavy cream
100 ml of milk
4 eggs

2 cups of flour
1 teaspoon of sugar
1 teaspoon of salt
250 gr of cold butter
6 0r 7 Tablespoons of cold water

Make the filling:  In a saucepan mix the pumpkin pulp with the sugar and the rest of the dry ingredients. Simmer it for  5 minutes to medium heat. add the cream and the milk and bring it to boil stirring constantly.  Carefully add eggs one by one stirring ALL  the time (so you don't get scrambled eggs for pie) until everything is integrated. Remove from heat and let it cool down completely. 

Make the Dough: Mix flour, sugar and salt. Break cold butter in cubes and mix it well to the flour with our hands until you get a crumbly, sand-looking dough.  Add water bit by bit (you may not need all the water) until dough seems to stay together without crumbling apart and knead it well to integrate everything  to make an easy to handle ball. cover it with plastic wrap and flat it before putting it in the fridge to settle and harden for 40 min. 

Make the pies: Preheat oven at 200 C.  Grease and flour a cupcake tin  and keep it ready close. Roll the dough thin  on a floured surface, and with a circle shaped-cutter (or a cup, a mug, anything round shaped) cut out small circles. Place them in at the bottom of each cupcake space in the tin to form the crust liners. Fill 3/4 of each one with pumpkin filling  and bake them in the middle rack of of your oven for 20-25 min. 

Decorate: Let pies completely cool down before nicely decorating them with some whipped cream topping and sprinkled cinnamon on top. Happy fall season!

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