No one here in Gdynia, Poland, has heard of Pumpkin Pie. So, for my dh's name day party, I made one. It was such a hit, another was requested.
Converting the flour and butter to grams for the dough, and doubling the recipe was too much for my brain. I ended up quadrupling the butter and doubling the flour! The crust was a wonderful butter cookie, but not an acceptable pie crust. Time to try again.
Here's the wonderful site that gave me great results:
http://smittenkitchen.com/2008/11/silky-smooth-pumpkin-pie/
Here are my changes:
Instead of cream, I was able to buy torte cream. It's heavier and thicker and delicious!
I used a fresh pumpkin, and didn't have candied yams. So I used 3 cups pureed pumpkin.
Skipped the maple syrup, and kept the brown sugar at 3/4 cup.
Used ground ginger, not fresh.
Use her all-butter flaky pie crust recipe too. It's wonderful as long as you get the measurements right!
Cheers!
6 years ago
