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Pumpkin Pie with a Bugging Twist

The go-to Pie in Fall but this one is extra special with it's Nutritious & Sustainable Protein Superfood Twist.

       

      Pie Crust Ingredients: 

        120g flour  
        0.5 teaspoons salt
        3 Tablespoons (45g) unsalted butter, chilled and cubed
        74g Vegetable shortening, chilled
        60ml cold water
         

        Pumpkin Pie filling Ingredients 

          450g pumpkin puree
          3 large eggs
          250g dark brown sugar
          1 Tablespoon cornstarch
          1/4 teaspoon salt
          1 and 1/2 teaspoons ground cinnamon
          1/2 teaspoon ground ginger
          1/4 teaspoon ground nutmeg
          1/8 teaspoon ground cloves
          240ml heavy cream
          60ml milk
          egg wash: 1 large egg beaten with 1 Tablespoon milk

             

              Pie Crust Instructions 

                -Mix the flour, cricket powder and salt together in a large bowl. Add the butter and shortening.
                -Using two forks or a pastry cutter, cut the butter and shortening into the mixture. It should look like coarse meal.
                -Add the cold water 1 Tablespoon at a time and stir well after every Tablespoon has been added. Stop adding water if the dough begins to form large clumps.
                -Transfer the pie dough to a floured work surface. The dough should come together easily and should not feel too sticky.
                -Flour your hands and then fold the dough into itself until everything is fully combined. Form it into a ball and flatten into a 1-inch thick disc with your hands.
                -Wrap tightly in plastic wrap and Refrigerate for at least 2 hours.

                   

                   Pumpkin Pie Filling Instructions 

                    -Whisk the pumpkin, 3 eggs, and brown sugar together until combined.
                    -Add the cornstarch, salt, cinnamon, ginger, nutmeg, cloves, pepper, cream, and milk. Whisk until everything is combined. The mixture will be a bit thick.
                    -Preheat oven to 190°C.

                     

                      Roll out the chilled pie crust

                        -On a lightly floured work surface, roll the dough out into a 12-inch circle.
                        -Place the dough into a 9-inch pie dish and Tuck it in with your fingers and ensure
                        that it is smooth.
                        -Use a small/sharp knife to trim the extra overhang of crust.
                        -Brush the edges lightly with egg wash mixture and Pre-bake the crust for 10 minutes.
                        -Pour pumpkin pie filling into the warm pre-baked crust. Fill the crust about 3/4 of the way up. Bake the pie for about 55-60 minutes until the center is almost set. A small part of the center may be wobbly – don’t worry hat is normal. After 25 minutes of baking cover the edges of the crust with aluminum foil or use a pie crust shield to prevent the edges from getting too brown. Check the pie at 50 minutes and every 5 minutes thereafter.
                          Once done, transfer the pie to a wire rack and allow to cool completely for at least 3 hours. Decorate as you please 😊
                            Cover leftovers tightly and store in the refrigerator for up to 3 days.