29 October 2010
Pumpkin Pie with caramel waltnuts
1 1/3 cups of flour
1/2 teaspoon of salt
1/2 cup of vegetable shortening (Crisco type)
4-5 tablespoon of ice water
2 cups of mashed pumpkin
2/3 cup of gold sugar
1/2 cup of white sugar
1 teaspoon of cinnamon powder
1/2 teaspoon of ginger powder
1/4 teaspoon of nutmeg powder
1/4 teaspoon of salt
1 1/2 teaspoon of grated orange peel
1 1/2 cup of double cream
2 tablespoon of sugar
1/2 cups of chopped waltnuts
Whipped cream to serve (optative)
In a bowl mix the flour, add salt and vegetable shortening together by coarse crumbs.
Add ice water gradually until dough forms.
Wrap in plastic wrap and let stand for 30 minutes in the refrigerator.
Extend the dough in a pie pan and press the edges, place on top a few beans or others and place in the oven for about 8 minutes (180 ° c).
Remove the beans reduce heat and cook for about 4 minutes.
Remove and cool on a wire rack.
For the filling
In a bowl beat the pumpkin (cooked, mashed ) with sugar, cinnamon, ginger, salt, nutmeg, orange zest, eggs and cream. Mix well.
Pour over the prepared dough and bake for about 40 to 45 minutes (180 ° c)
or until set good.
Remove and let cool. Carry refrigerator for one or two hours.
In a saucepan combine sugar and nuts to caramelize.
Cook over low heat to medium for about 5 minutes stirring all the time with a wooden spoon. And toast until lightly caramelized waltnuts.Let cool on foil.
Decorate with nuts and whipped cream if desired.
This dough is very good you can do with different fillings, butter gives it a crunchy texture.
Put the whipped cream when the pie is cold, as I had to take pictures and was a little melted a little but still was good.