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REISS LOVES: PUMPKIN PIE

31.10.13

As our very own resident 'star baker', ECRM Coordinator, Claire, is a dab-hand in the kitchen and always a strong contender during head office bake-offs. So, we've taken full advantage of her culinary skills this week and demanded she bake us a halloween-inspired pumpkin pie. Great for spooky soirees and forthcoming Thanksgiving festivities, here's Claire's signature Pumpkin Pie with Hazlenut Praline Crumb - and how she made it.

The Pastry

You'll need:

275g plain flour

150g chilled butter

30g icing sugar

Cold water

How to make it:

Sift the flour and sugar into a bowl. Cube and rub in the butter until it resembles breadcrumbs. Add enough water so the mixtures comes together but don’t overwork. Wrap in cling film and chill in the fridge for at least 30 mins.

The Filling:

You'll need:

170g granulated sugar

1 tsp ground cinnamon

½ tsp salt

½ tsp ground ginger

½ tsp ground cloves

2 large eggs

1 can Libby’s 100% Pure Pumpkin

12.fl oz. Nestle Carnation Evaporated Milk

How to make it:

Mix the dry ingredients in a small bowl. Beat the eggs in a large bowl and stir in the pumpkin followed by the sugar-spice mix. Gradually stir in the evaporated milk.

Roll the pastry out so it fills your dish and chill for another 15 mins. Line your pie shell with greaseproof paper and fill with baking beans. Blind bake at 180C  for 15 mins and then another 10 mins without the baking balls. Leave to cool slightly. Increase oven to 200C.

Pour the filling into the pie shell.

Bake the pie for 10mins, reduce temp to 180C then bake for a further 35-40 mins until the filling is just set. Leave to cool in the tin.

Hazelnut Praline:

You'll need:

225g granulated sugar

2 tbsp lemon juice

200g hazlenuts

How to make it:

Bake the hazelnuts in the oven until their skins start to crack. Take them out of the oven and roll them in a tea towel to remove their skins. Don’t worry if you can’t get all the skin off. Pour these onto a sheet of greaseproof paper.

Cook the sugar and lemon juice in a medium saucepan over a medium heat  for around 10 mins or until it goes amber DO NOT BE TEMPTED TO STIR AT ANY POINT. Pour over the nuts and leave to cool for at least 30 mins. When cold, break up and blend to a rough crumb mixture in a spice or coffee grinder.

Decorate your pie with the crumb mixture in a spooky design of your choice (or ask your arty boyfriend to do it for you!).