Creamy Heilala Vanilla Pumpkin Pie
Creamy Heilala Vanilla Pumpkin Pie with Sweet Vanilla Crust
Sweet Vanilla Crust:
250g cake flour
½ teaspoon salt
110g butter, diced
110g Heilala Vanilla Sugar
1 egg, whisked
1 Tbsp lemon juice/cold water to bind.
400g fresh steamed pumpkin flesh, mash lightly
375ml fresh cream
85g brown sugar
1 teaspoon ground ginger
½ teaspoon ground cinnamon
2 teaspoons Heilala Vanilla Extract
115ml Heilala Vanilla Syrup
Preheat oven to 200°C. Grease a large pie plate with butter.
- In medium bowl, mix flour and salt. Rub in the butter or use a food processor to blend butter and flour until it is mixed. Add vanilla sugar, mix through the flour or pulse to mix. Add whisked egg and mix until small crumbs form and the dough sticks together. Add a touch of lemon juice or cold water to bind the pastry.
- On a lightly floured surface, pat pastry together into a firm flat round. Wrap pastry in plastic wrap; refrigerate for about 45 minutes or until dough is firm and cold, yet pliable.
- In medium bowl, beat eggs slightly with wire whisk. Whisk in the pumpkin puree, then cream, sugar, spices. Lastly add the Heilala Vanilla Extract and Heilala Vanilla Syrup and whisk through the mixture.
- On a lightly floured surface, roll pastry with floured rolling pin into a large round that is 50mm larger than the upside pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side. Trim overhanging edge of pastry 25mm from rim of pie plate. Fold and roll pastry under, crimp edges of pastry as desired. Leave to rest in the fridge for 10 minutes before filling the case.
- Place pastry-lined pie plate on oven rack to prevent spilling the filling. Pour filling into pie plate to just under the edge of the pastry.
- Bake 35 minutes. Then cover the pie with a sheet of waxed paper and continue to cook for 10-15 minutes longer or until the centre of the pie is set and slightly raised.
Cool and chill until ready to serve. Sieve a little icing sugar and cinnamon over the top to serve.
Recipe by: Tracey Sunderland - The Galley
Photos by: Vanessa Lewis