Open Pumpkin Pie
This recipe combines the warm, comforting flavors of pumpkin, pecan, and spices all wrapped up in a buttery, flaky pastry. The tender pumpkin filling, enriched with eggs and aromatic spices, is complemented by the crunch of pecans. This autumnal delight is perfect for cozy gatherings or as a special treat for yourself.
— Constant Cookbook
Ingredients
- For the Pastry
- 160 g flour
- 100 g butter
- 1 tsp salt
- 2 tbsp water
- For the Filling
- 600-650 g Pumpkin
- 2 eggs
- 100 g pecan
- 1 tsp nutmeg
- 2 tsp cinnamon
- 1 ginger
- 1 clementine zested
- 80 g sugar
Instructions
- Put the pumpkin to the microwave for 20 mins on 700W until soft
- Meanwhile let's make the Pastry. At first mix the flour, salt and butter, then add water. Pulse until the dough clumps together and put in the fridge for the next 30 mins.
- Now let's take the eggs, clementine zest, 90g pecan chopped, cinnamon, nutmeg and sugar. Mix it to together.
- Take out the pumpkin, peeled it off. Put in the blender with the mixture of eggs, zest, pecan, cinnamon, sugar and nutmeg until soft.
- Preheat oven to 200 C. Take the pastry, roll and put in the case, make sure that there's an overhang, then to the oven for 5 mins.
- Take the pastry out and pour the mixture. Back to the oven on 200C then 150C for 30 mins.
- Take out, let it cool and enjoy!
Yield
Serves 8
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