FOOD
Homemade Clear Pumpkin Pie
You don't have to be a professional TV chef to make clear pumpkin pie at home.
FOOD
Homemade Clear Pumpkin Pie
You don't have to be a professional TV chef to make clear pumpkin pie at home.
Ingredients
Crust
- 1 ¼ cups all-purpose flour
- ½ tsp salt
- ½ tsp sugar
- ½ cup unsalted butter, cold and cut into cubes
- 2-4 tbsp cold water
Filling
- 4 cups water
- 3 tbsp powdered gelatin
- ½ cup granulated sugar
- 1 tbsp pumpkin pie syrup
- Whipped cream
Steps
Crust
- Place the flour, salt and sugar in a food processor and pulse to combine.
- Add the butter and pulse until it resembles a fine crumb.
- Add the cold water and pulse until it shapes into a dough.
- Shape the dough into a disk and wrap in plastic wrap.
- Chill in the fridge for 1 hour.
- Roll the dough out on a floured surface.
- Then, press into a pie plate.
- Trim off the excess edges and make decorative markings with a fork.
- Prick the base of the pie with the fork.
- Bake at 400F for 30 minutes, or until golden brown.
- Cool completely.
Filling
- Pour the water into a pot and sprinkle the gelatin on top.
- Let the gelatin develop for 10 minutes.
- Set the pot to medium-high heat and bring to a boil.
- Add the sugar and mix until fully dissolved.
- Add the pumpkin pie syrup and mix well.
- Pour into a bowl and place in the fridge until it has cooled and is just beginning to set, but still soft.
- Place about ¼ of the remaining jelly in the microwave and microwave for 20-30 second, until liquid, but not warm.
- Pour into the pie crust, smooth the jelly as much as possible.
- Pour the rest on top of the almost-set jelly, to create a smooth surface.
- Place the pie in the freezer for 20 minutes, for the jelly to quickly set. This will prevent the crust from getting soggy.
- Then transfer the pie to the fridge to chill until it is completely set, about 30 minutes.
- Serve with some whipped cream and enjoy!