Cakes and Pastries Recipes - Pumpkin and Almond Pie Recipe

Ingredients

Serves 6:

• 12 1/3 oz puff pastry dough (refer recipe)

• 7 1/4oz pumpkin

• 3 1/2 oz non-blanched almonds

• 3 1/2 oz sugar

• 1/4 vanilla pod

• Zest of 1/4 orange

• 1 egg yolk

• 2 tbsp confectioners' sugar

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Method:

1. Roll out the dough to a 13 2/3 inch (34cm) circle and fold the edges over to form a 1 2/3 inch (4 cm) crust. Keep the trimmed off pieces of dough. Chill in the refrigerator for 20 min.

2. Peel the pumpkin, remove the seeds, and cut the flesh into pieces. Cook in a small amount of water over low heat for about 20 min, until the flesh turns soft.

3. Blend the pumpkin in a blender and reduce the puree over low heat for another 10 min, until the mixture thickens.

4. Preheat the oven to 410°F/210°C.

5. Dry roast the almonds until they turn golden. Combine with the sugar, vanilla, and orange zest. Do not mix too long or else the almonds could begin to release their oil. Fold this mixture into the pumpkin puree.

6. Fill the rolled out dough with the pumpkin batter. Using the cut off pieces of pastry, make 5mm wide strips, and criss-cross over the pie. Brush with beaten egg yolk and bake for about 25 min.

7. Remove the pie from the oven. Dust with confectioners' sugar and brown slightly under the broiler. Serve hot or cool, but do not refrigerate.