Forum Thermomix
Thermomix Recipes for TM5 and TM31 => Desserts => Topic started by: Thermomixer on January 12, 2010, 07:22:48 am
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Ok Here's how I made my Grandma's pumpkin pie;
Made 1 batch of almond pastry but substituted hazelnuts for the almonds. Chilled and blind baked the pie shell for 15 minutes.
While that was happening I put
500grams chopped pumpkin into the bowl 15 seconds speed 7
added 1/2 a cup of water and cooked for 13 minutes 100 deg speed 2
let it cool completely then add
1/2 tea cinnamon, nutmeg, ground ginger and a pinch of salt
add one can of condensed milk
4 eggs and 1/3 cup raisens. Mixed it all up 10 secons speed 3 reversed. Poured into pastry shell and baked for 1 hour at 180 degrees.
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Hi
This sounds very interesting!
I just don't understand the part "1 batch of almond pastry"
Is there any recipe here for this or can I do a normal Pie Base?
Thanks
isi
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Sorry! It's the almond pastry in the Australian EDC book :)
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Would it be possible to get the Recipe anywhere :) :)??
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Here it is isi.
ALMOND PASTRY from the Australian EDC
30g sugar
30g blanched almonds
210g plain flour
130g hard butter cut into small chunks
1/2 tspn mixed spice
salt to taste
1 medium egg yolk
3-4 tsp water or orange juice
Place sugar into TM bowl and pulverise for 3 seconds on speed 9. Set aside.
Put almonds in TM bowl and mill for a few seconds on speed 8.
Add flour, butter, sugar, spice and salt and mix for about 10 seconds on speed 6 until mixture resembles breadcrumbs.
Set dial to closed lid position.
Add egg yolk and water/orange juice and mix on interval speed for 10-20 seconds to form dough.
Turn mixture onto floured board and knead lightly. Put in refrigerator for about 15 minutes before rolling out and baking at 200oC.
This recipe can be used for sweet tarts, fruit mince pies etc.
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Thanks JD
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Thank you very much JD
This recipe is scheduled for the weekend!
I'm very curious because I only use Pumpkin in Christmas Frieds and Marmalade
isi :) :) :) :)
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I'm very curious because I only use Pumpkin in Christmas Frieds and Marmalade
isi :) :) :) :)
Do you not make soup from pumpkin either isi? Pumpkin scones are nice too and pumpkin in a fruit cake I tasted once was lovely too - a very versatile vegetable.
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I never made pumpkin soup but it is very unusual here in Portugal!
I Always make Marmalade with nuts that serve as input with fresh goat cheese - jummmmmmiiiiiiiiiiiiii
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It the pumpkin cooked previously baked or anything? I am an American living in Aus and am trying to make pumpkin pie for Thanksgiving. Without canned pumpkin I want to make my own - which I think will be easy with TM, but not sure what to do. Can anyone help? I know out of a can it is very pureed, but not sure if it has been baked before or anything. Can I just steam it in the TM for a while and then puree?
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Here (http://thepioneerwoman.com/cooking/2008/10/make-your-own-pumpkin-puree/) is The Pioneer Woman's method which is exactly what you are after - ie replacing a can of pumpkin puree with freshly made puree.
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Judy, you amaze me. In a very nice way. :-*
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Judy...you are a champion - exactly what I need. Talk about knowing your resources!
Thanks,
-cq
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Please post your recipe after you have converted it caquince ;) Glad to be of help - I have seen a number of American recipes calling for a can of pumpkin puree and never understood why you would buy something like that when you can make it so easily yourself.
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Looking forward to updates on this - I've got to make a pumpkin pie for a late Thanksgiving, early Christmas dinner and it would be great to do it from scratch
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So, I ended up making pumpkin Whoopie Pies in the last mintue, but they were great. I am still going to make a pumpkin pie for Christmas eve dinner. Here is what I did for the pumpkin - pretty easy...
I used approx 1 kg Butternut pumpkin. Cut off the skin and cut it into 3 inch pieces, and roasted them on baking paper for about 45 minutes at about 180 C or until it was browned slightly. Then, I took it out. let it cool a little and put it in the TM at 8 for about 15 seconds or until it was all smooth. I can of pumpkin (as was called for in my recipe) is about 1 and 3/4 cups of pureed pumpkin.
Butternut pumpkin is really sweet ( and I think even sweeter after roasting). I am not sure if that is the best option or not, but it certainly worked.
It was a couple of years back, but I think I steamed pumpkin in the TM and then pureed and it worked well too, but I think it had a greater water content after steaming and so was not as thick, but the flavour was still good.