Note: Please refrain from unauthorized duplication or publication of this recipe.
Ingredients
For Pumpkin Cream
- 120g net pumpkin
- 30g granulated sugar
- 30g milk
- 20g unsalted butter
- Cinnamon powder as required
For Almond Cream,
- 30g unsalted butter
- 30g granulated sugar
- 30g eggs
- 30g almond powder
For Pie
- 12 pieces frozen pie sheets
- Leftover almond cream for brushing
Tools
- Heat-resistant bowl
- Food Processor
- Rubber spatula
- Silpan
- Brush
Instructions
Preparation
- Allow butter, milk, and eggs to come to room temperature.
- Sift the almond powder.
Pumpkin Cream Preparation
Remove seeds and pith from the pumpkin, peel off the skin, and cut into pieces. Place the cut pumpkin in a heat-resistant bowl, cover loosely with plastic wrap, and microwave at 600W for around 3 to 4 minutes until a bamboo skewer can easily pierce through it.
After microwaving, preheat the oven to 200 degrees.
Transfer all pumpkin cream ingredients into a food processor and blend until the mixture is smooth.
Almond Cream Preparation
Cream the room-temperature butter, then gradually add sugar while mixing.
Gradually add eggs into the butter-sugar mix, ensuring it's well combined after each addition.
If the mixture looks as if separating, add a bit of almond powder to bring it back together.
Mix in the sifted almond powder thoroughly.
Pie Assembly
- Cut the thawed frozen puff pastry sheet in half.
Layout a halved sheet on a Silpan-lined baking sheet, and etch a pattern in the other half.
Deposit the almond and pumpkin creams onto the unpatterned half-sheet, using about 10g for almond cream and 15g for pumpkin cream.
Cover this assembly with a patterned pastry sheet, and press around the edges with a fork to seal.
Brush the top with leftover almond cream and bake in the preheated oven for 18 minutes.
