It’s the time of year to experiment with Pumpkins!! What shall we do?

I’ve tried a couple of recipes from pumpkin cake, bread and pie. I can say this was the best so I’ll share it with you

Cooking Time: 50 minutes

Makes 14 Piece Pie

1-     Dough

• 500g Sable Dough (for a 14 piece Tart)

2-     Stuffing

• 600g Pumpkin Puree (Boiled Pumpkin Cubes then mashed)
• 1 ¾ cups Liquid Fresh Cream
• 1/2 cup dark brown sugar
• 1/3 cup white sugar
• 1/2 teaspoon salt
• 2 eggs +   1 egg yolk
• 2 teaspoons of cinnamon
• 1 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground cardamom
• 1  lemon zest

3-     Cream Cheese Topping

-        150g Cream Cheese (I like Kiri Cream Cheese)

-        150ml Whipping Cream

-        4 Tablespoon White Sugar

-        1 Teaspoon Vanilla (liquid)

Preparation Method

1-     Prepare the dough or purchase a frozen sable dough

2-     For the stuffing:

-        Cut the pumpkin into small cubes, boil and mash (smooth semi thick texture). Cool

-        Meanwhile, whisk the eggs and add to them the sugar, salt, spices and lemon zest.

-        Add the mashed pumpkin to the eggs and stir with a spoon.

-        Finally add to them the liquid cream until you get a homogenous liquid mixture.

3-     Fill the pie:

-        Spread the pie in the tart pan and pour on top the filling

-        Bake at medium heat for 40 – 50 minutes (when you pick with a toothpick it’ll come out clean)

-        Keep aside to cool

4-     For the cream topping:

-        Whisk the cream until it becomes whipped and fluffy.  Add gradually the cream cheese then the sugar and finally the vanilla.Whisk until you get custard-like mixture.  (don’t whisk too much or else the cream will split).