Sudhanshu Nirmal, the executive chef at Aloft Al Ain, says: "Cinnamon gives the pie its signature autumn feel and flavour. This is mixed with eggs to bind the ingredients together, and condensed milk, which sweetens the filling to give it a creamy consistency."
Pumpkin pie
Ingredients for the pumpkin mixture
425g pumpkin puree
355ml evaporated milk
150g refined sugar
2 large eggs
30ml orange juice
5g cinnamon powder
2 1/2 g ginger powder
1 1/2 g powdered cloves
2 1/2 g salt
Ingredients for the pie dough
200g butter
200g icing sugar
3 large eggs
200g flour
Method for the pumpkin mixture
Mix all the ingredients in a mixing bowl to obtain a batter-like consistency and pour into the round tart shell to bake.
Method for the pie dough
Mix the butter and icing sugar until fluffy. Add eggs one by one until the mixture is smooth. Add the flour and knead into a dough. Sheet the dough into 5mm thickness and roll it on a pie mould.
To assemble
Pour the pumpkin mixture into the pie mould and bake at 1800C for 12 to 15 mins. Leave it to cool and decorate as desired.
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