Laager Rooibos Pumpkin Pie
Recipe for Laager Rooibos Pumpkin Pie
Image supplied by Joekels
To Celebrate Halloween the South African way and for Pumpkin Decorating Activities, Find out more HERE.
Ingredients:
1 sheet shortcrust pastry
250 g cream cheese, softened
410 g pumpkin puree
½ cup butter melted and cooled
2 tsp vanilla essence
3 eggs
1 cup icing sugar
1 tsp cinnamon
1 tsp allspice
1 Laager Pure Rooibos teabag (cut open bag and remove leaves)
¼ tsp salt
2 cups heavy cream
Method:
1. Pre-heat oven to 190 degrees Celsius.
2. In a mixing bowl, beat the softened cream cheese for 5 minutes until light and fluffy, scrape the sides down often with a spatula.
3. Add pumpkin and mix for another 5 minutes.
4. Add melted butter and vanilla and mix for 1 minute.
5. Add eggs one at a time, mixing well after each one.
6. Add icing sugar, cinnamon, allspice, tea leaves and salt.
7. Place short-crust pastry in a deep-dish pie pan. Blind-bake for about 10-12 minutes.
8. Once out of the oven, pour pumpkin pie filling into the pie crust.
9. Place the pie dish onto a baking sheet. Bake for 15 minutes
10. Reduce oven temperature to 175 degrees Celsius and bake for an additional 35-40 minutes. Cover the pie with foil to prevent too much browning.
11. Leave to cool for about 1 hour. Then, let chill in the refrigerator for 4 hours.
12. Top with freshly whipped cream.
