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Easy Pumpkin Pie with Pastry Sheets Recipe


Whip up a simple and delightful pumpkin pie using pastry sheets. It's packed with a delicious filling of almonds, pumpkin, and a duo of velvety creams. Best enjoyed fresh from the oven when still piping hot, this pie can also be wrapped and stored in the refrigerator to be relished cold or lightly reheated in a toaster oven.

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.


Serve your freshly baked pumpkin pie piping hot and savor the tempting flavors! Enjoy!

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