Oklahoma Pumpkin Pie

Paradise Pumpkin Pie

This recipe for pumpkin pie comes courtesy of Rhonda Malahy from Oklahoma who is  my daughters mother-in law. I got a great recipe book called Cafe Oklahoma from her and Paradise Pumpkin Pie is straight from it. Its was our first time ever making pumpkin pie and it is really good. 

 

Step 1: Shortcrust pastry base

Preheat oven to 350º.

We made the shortcrust pastry base with spelt flour.

7 oz spelt flour sifted

pinch of salt

3.5 oz chilled butter cubed

approx half a medium egg beaten    

Method: 

Place the flour, salt and butter in a bowl and rub in the butter with your finger tips. Add the egg until the mixture comes together and place on a sheet of baking parchment.  Using a rolling pin roll out until flat and lift into the pie tin. This saves the pie sticking to the tin!  

 

Step 2 Pumpkin Pie:

 1 x 8oz packet of Philadelphia

2oz sugar/xylitol

½ teaspoon vanilla

1 egg beaten

Method:

Combine softened cream cheese, sugar and vanilla, mixing until well blended. Blend in egg. Spread onto bottom of pastry base. 

  

Step 3 Pie filling:

10 oz pureed pumpkin (we used a real pumpkin boiled and mashed but you can buy tinned pumpkin)

237 ml of evaporated milk

4oz sugar/xylitol

2 eggs lightly beaten

1 teaspoon cinnamon

¼ teaspoon ginger

¼ teaspoon nutmeg

Dash of salt

59ml maple syrup

Pecan halves to garnish

Method:

To make the pumpkin puree we chopped up the pumpkin and boiled it until soft enough, mashed it and allowed the water to drain by placing it in a strainer over a saucepan when cold. You will have enough left for another pie if you use a large pumpkin and you can freeze this for later!

Combine remaining pie ingredients (10 oz pureed pumpkin, 237 ml of evaporated milk, 4oz sugar/xylitol, 2 eggs lightly beaten, 1 teaspoon cinnamon, ¼ teaspoon ginger, ¼ teaspoon nutmeg, dash of salt) except maple syrup and pecan halves and mix well. Carefully pour over cream cheese mixture. Bake for an hour.

Step 4: Spiced Whipped Topping

4 oz brown sugar/coconut sugar

1/3 teaspoon cinnamon

1/8 teaspoon nutmeg

200 ml whipping cream

½ teaspoon vanilla

Method:

Allow to cool and brush with maple syrup and garnish with pecan halves if desired. For topping, mix brown sugar, cinnamon and nutmeg in medium sized bowl. Stir in whipping cream and vanilla and allow to chill for an hour. Take from fridge and whip until stiff. Spread on top and enjoy!.