Ingredients:
- 200 g flour
- 100 g chilled butter
- 50 g sugar
- 1 egg
- ½ teaspoon salt
- 2-3 tablespoons cold water
- 400 g roasted pumpkin puree
- 200 ml whipping cream
- 150 g sugar
- 2 eggs
- 1 teaspoon BAM Strudel and Pie Spice Mix
- 1 teaspoon BAM vanilla paste
The pumpkin pie boasts a great taste, enriched by BAM vanilla paste and BAM Strudel & Pie spice mix. Its crispy crust perfectly matches the creamy interior, making it irresistibly delicious. You can use either hokkaido or butternut squash, but we recommend opting for butternut squash as it adds an even creamier flavour to the dessert.
In a large bowl, whisk together the flour, sugar and salt.
Add the cooled butter and mix with the wet mixture until a crumbly mixture forms.
Add the egg and enough cold water to form a smooth dough.
Form the dough into a ball, wrap in plastic wrap and place in the fridge for at least 30 minutes.
Puree the roasted pumpkin until smooth.
In another bowl, whisk together the pumpkin puree, whipping cream, sugar, eggs, BAM Strudel and Pie Spice and BAM Vanilla Paste until well combined.
Preheat the oven to 180 °C.
Roll out the cooled dough and transfer it to a baking tray (23 cm in diameter) lined with baking paper.
Spread the pumpkin filling evenly over the dough.
Bake the pie in the preheated oven for about 45-50 minutes, until the filling is firm and lightly browned.
After baking, let the pie cool to room temperature, then place it in the fridge for at least 2 hours to allow the flavours to combine.