Thermomix Pumpkin Pie
Sweet, soft and perfectly spiced, this Thermomix Pumpkin Pie is the perfect way to round off your Thanksgiving Dinner!
Servings: 10 servings
Calories: 371kcal
Equipment
- 1 9-inch pie/quiche tin with a removable base
Ingredients
For the Pie Crust
- 175 g plain flour
- 115 g butter cold from fridge
- ½ teaspoon salt only if using unsalted butter
- 10 g sugar
- 50 g chiled water
For the Filling
- 425 g canned pumpkin puree
- 3 eggs
- 200 g brown sugar
- 20 g cornflour aka corn starch
- 1 tbsp pumpkin spice
- 300 g thickened cream aka heavy cream
- ½ teaspoon salt
Instructions
To Make the Pie Crust
- Chop the butter into small pieces and add to the Thermomix bowl together with the flour, sugar salt and water.
- Mix for 10 seconds / speed 4. Scrape down the sides and repeat for 5 seconds / speed 4.
- Turn out onto a floured surface and quickly bring it together with your hands. It will look quite crumbly to begin with, but should come together easily.
- Use your hands to brig it together and shape into a flattened disc.
- Wrap the disc in plastic wrap or place in an airtight plastic bag and chill in the fridge for 30 minutes to an hour before rolling out to use.
To Make the Filling
- Add all the ingredients to the Thermomix bowl and mix for 10 seconds / speed 4. It should be smooth with no lumps. If required, scrape the bowl and repeat for 5 seconds / speed 4.
To Make the Pie
- Once ready, pre-heat the oven to 150C / 300F. Place a baking sheet into the oven. Prepare your pie tin by greasing and flouring it.
- On a floured surface, roll out your pastry to slightly larger than the size of your pie dish. Remember to allow enough to go up the sides of the dish and for some overhang.
- Place the pastry into the tart tin, being careful to press it firmly into the tin base and sides. This will help prevent air bubbles when it bakes. With any extra pasty at the edges, tuck it under so that the edge of the pie is slightly thicker. You can crimp the sides to make it look pretty if you want.
- Now take a fork and prick the pastry base all over - again this will help to prevent air bubbles.
- Line the pie crust with a sheet of baking paper and add weights to blind bake the pastry case. I use ceramic pie weights but you can use dried beans or rice if that is all you have.
- Put the pie dish onto the pre-heated baking sheet and bake for 10 minutes. Then carefully remove the weights and paper and bake for a further 5 minutes.
- Now remove the pie crust from the oven, and pour the filling into the warm pie crust.
- Bake in the oven for 45 minutes. Then transfer to a cooling rack to cool.
Nutrition
Calories: 371kcal | Carbohydrates: 41g | Protein: 5g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 108mg | Sodium: 342mg | Potassium: 186mg | Fiber: 2g | Sugar: 23g | Vitamin A: 7416IU | Vitamin C: 2mg | Calcium: 65mg | Iron: 2mg