Halloween Pumpkin Pie with puff pastry

Pumpkin pie

 

Pumpkin pie is a sweet treat pie with spiced, pumpkin-based custard filling. The pumpkin is an image of harvest time, and pumpkin pie is frequently eaten amid the fall and early winter. In the United States and Canada, it is typically arranged for Thanksgiving and Christmas, and is additionally included at Halloween. 

The pie comprises of a pumpkin-based custard, going in shading from orange to chestnut, prepared in a solitary pie shell, once in a while with a top hull. The pie is by and largely enhanced with cinnamon, powdered ginger, nutmeg, and cloves. Allspice is additionally normally utilized and can supplant the clove and nutmeg, as its flavor is like both joined. Cardamom and vanilla are likewise once in a while utilized as player flavors. The flavor blend is called pumpkin pie zest. 

The pie is regularly produced using canned pumpkin or bundled pumpkin pie filling (flavors included).

Cooking Time

20 Minutes Preparation
30 Minutes Cook Time              Ready in 55 minutes.

Ingredients for 6 Pie

Pumpkin Filling
400 gm	Pumpkin	Skinned and cut into cube
50 gm	Lotus root	brunoise / finely diced
50 gm	Burdock root	brunoise / finely diced
2 tablespoon	Melted unsalted butter
2 tablespoon	Granulated sugar
2 nos	Egg yolk
4 tablespoons	Cream
2 tablespoons	Melted unsalted butter
2 tablespoons	Crushed Walnut
1/2 teaspoon	Cinnamon powder
4 tablespoons	Granulated sugar
2 pieces	Frozen Puff pastrysheet	from grocery
as need	Egg wash
as need	Roasted Unsalted Pumpkin Seeds
as need	Chocolate pen / Chocolate Ganache

Method:

Caramelized the bulbous vegetables:

1) Heat the butter in a pan and add in the granulated sugar(2 tbsp), then add in the lotus root and burdock root.

2) Stir gently over medium heat to brown the vegetables. Transfer to a pan and let it cool.

Making the pumpkin paste:

1) Steam or boiled the skinned and cubed pumpkin until soft.

2) Lie the cooked pumpkin in a bowl, add in the butter and sugar, then mashed the pumpkin as fine as possible.

3) Strain the pumpkin through a sieve to obtain a smooth texture ( you may skip this step if you are in hurry).

4) Add in egg yolk and cream, then mix it well before mix in the crushed walnut and cinnamon powder, mix well and set aside.

Panning and Baking the puff pastry:

1) quarter the frozen puff pastry sheet.

2) Fold the square puff sheet into a triangle shape.

3) Cut both sides of the triangle pastry sheet but do not cut off the pinnacle point.

4) open up the triangle puff pastry back to the square, cross the handle and stable both with some egg wash.

5) Arrange the shaped puff pastry on a baking sheet in a baking pan.

6) Set to bake for 10 minutes in the 200°C preheated oven.

7) Break a hole in the center of the baked puff dough, then stuff with the pumpkin paste.

8) Set to bake for another 10 minutes.

9) Set aside to remove rough heat and garnish with tiny puff (see below) and pumpkin seed.

Panning and Baking the garnish puff pastry.

1) sprinkle some flour on the remaining frozen puff pastry, then cut with mold.

could be any type of mold, you may cut with a knife if you don't have any mold.

2) Bake without egg wash in the 200°C preheated oven for eight minutes.

3) The puff pastry may puff during baking, for a flat product, simple poke the puff dough with a fork to prevent puffing.

4) Decorate the baked puff with the chocolate pen or ganache.

The chocolate pen may be hard if it is cool, simply warm it in a warm water before use.