Spooky Pumpkin pie recipe
Are you in need of some spooky inspiration? I’ve got you covered!
How surprised would your audience be when looking at a black pumpkin pie?
It’s delicious, smooth, satisfying and easy to make. I promise!
Spooky Pumpkin pie
A delicious Pumpkin pie, made with black patté brissee and a smooth pumpkin filling, that will definitely steal the show!
Ingredients
Pie crust (patté brissee)
- 227 grams unsalted butter chilled and cut into small cubes
- 300 grams all purpose flour
- 60-120 ml ice water
- 2 tbsp activated charcoal powder
- 1 tbsp sugar
- 1 tsp salt
- 1 egg white to brush the pre-baked pie-crust
Pumpkin filling
- 450 grams pumpkin or a 15 ounce can pumpkin puree
- 3 eggs
- 354 ml evaporated mild one 12 ounce can
- 150 grams light brown sugar
- 1 tbsp cornstarch
- 1/2 tsp vanilla powder or 1 teaspoon vanilla extract
- 1 tsp ground cinnamon
- 3/4 tsp ground ginger
- 1/2 tsp salt
- 1/4 tsp grated nutmeg
Instructions
Pie crust
- In the bowl of a food processor, mix the flour, sugar, salt and activated charcoal shortly. Subsequently add the cubes of butter and mix until the mixture resembles coarse meal.
- With the machine running, slowly add the ice cold water. First start with 60 ml of water, and use more if necessary. You only need water until it gets combined. The dough should not be wet or sticky. Please make sure to not over process the dough. This would result in melted butter in your dough and the final pie crust would not be flaky. And we definitely want it to be flaky!
- Divide the dough in two and flatten it into two disks. Wrap each disk into plastic foil and refrigerate for at least an hour. If you flatten the dough it can be chilled faster and makes it easier to roll out. The less you have to process it the better, because you don't want the butter to melt before it hits the oven. Because you want the pie crust to be flaky.
- You will need one part for the pie crust and one part for the decoration.
- It is possible to freeze the dough up to one month. Make sure you wrap it good before you put it into the freezer.
Pumpkin filling
- To make pumpkin puree from scratch. line a baking tray with baking paper. Cut a pumpkin in half, get the seeds out and put it cut side down on the baking tray. Bake for about an hour in the oven on 200 °C, until a fork can easily pierce them.
- Remove from the oven and scoop the pulp out. Put the pulp in a sieve so the moist can get out of it.
- You will need 450g of pumpkin puree.
- If you like you can also use canned pumpkin puree. One 15 ounce can.
Creating the pie
- Pie crust: Get one disk of your pie crust out of the refrigerator. Lightly flour your working surface and roll out the pie crust into a 3 mm thick disk. Put it into the pie dish and trim the edges, but leave a 2 to 3 cm overhang. Fold the edge under and crimp it as desired. I fluted the edges with my fingers. Refrigerate it for about 30 minutes.
- Don't skip the refrigerator part, because if you do, you will not have a flaky pie crust.
- Preheat oven to 190°C. Line the pie crust with baking paper and fill with pie weights,dried beans or uncooked rice. Bake until crust is set. This will take about 30 to 35 minutes, depending on your oven. Remove the pie weights and the baking paper and continue to bake until the bottom of the pie crust is lightly browned. This will take about 10 minutes. Remove the pie crust from the oven and let cool slightly.
- Brush the crust with egg white and let it cool on a wire rack. This is to avoid that the filling will create a soggy bottom.
- Filling: In a large bowl whisk together the eggs, pumpkin, evaporated milk, brown sugar, cornstarch, vanilla, cinnamon, ginger, salt, and nutmeg.
- Reduce the oven temperature to 160 degrees. Pour the pumpkin mixture into the cooled crust and bake until the center is set but slightly wobbly. This will take about 50 to 55 minutes, depending on your oven. Get it out of the oven and let it cool completely on a wire rack.
Decoration
- You can draw your own decoration on paper and cut it out, or you can use cookie cutters. I used my own drawings.
- Get the second flattend disk out of the refrigerator and put it on a lightly floured surface. Roll it out into a 3 mm thick disk.
- Cut out your decorations and put them on a baking sheet that is lined with baking paper. Bake your decorations in the oven on 160 degrees for about 20 minutes, depending on your oven. Get it out of the oven and let it cool completely on a wire rack.
- Once cooled put the decorations on your pie, et voila there you have your showstopper! Enjoy!