Why in the airfryer? Because it is so much faster. This is one of those recipes that if you are in the US it is very easy to make. If you are not, you need to bake and puree your pumpkin. But at least you know what you put in your pie.
Pumpkin pie
Baking time: 25-30 min
Baking temperature: 170-180 C with in the airfryer
Difficulty: easy to medium (because of cutting and baking the pumpkin)
Ingredients
For the crust:
- 70 g of cold butter
- 160 g of flour
- 1 pinch of slat
- 5 tablespoons of water
For the filling:
-
- 200 g of pumpkin puree
- 200 g of condensed milk
- 1 egg and 1 yolk
- spices: cinnamon, nutmeg, clove and cardamom
- a pinch of salt
Directions
- Mix the 70 g of cold butter with the 160 g of flour and a pinch of salt until. Add the water and mix to combine in a ball. Place in the fridge while you prepare the filling.
- Cut your pumpkin in half, take out the seeds and bake in an airfryer for 20 min at 200C. It can of course be different, depending on the pumpkin, but test it with the knife that has to pass through it like through butter.
- Scoop the pumpkin out of the flesh and blend it until smooth.
- In a big bowl add the 200 g of pumpkin puree, 200 g of condensed milk, the one egg and one yolk and spice with the pinch of salt and mix until well combined.
- Place the dough in the pie tray pressing with your fingers and making a tall edge to have enough place for the filling. You can bake it a few min in the airfryer, max 5 min, but it is optional.
- Add the filling in and bake at 180 C for 25 min. If you want it less brown bake it at 170 C and add 3-4 more minutes more to the total time.
- Let it cool fully, place it in the fridge and it is ready to be enjoyed after a few hours.
