Sweet Dough
Visit ThierryDelourneaux.com for recipe
Filling
Ingredients
210 grams Pumpkin puree
100 grams Sweet potato puree
195 Sweetened condensed milk
1 Egg slightly beaten
1/2 teaspoon Ground cinnamon
1/2 teaspoon Fresh ginger
1/4 teaspoon Ground nutmeg
1/4 teaspoon Salt
Yield
6 Mini pies
Preparation
Preheat oven to 425°F.
In a medium bowl, combine all ingredients and mix well.
Pour into pie crust.
Bake for 15 minutes at 425°F.
Reduce oven temperature to 350°F and continue baking for 20-25 minutes or until a knife inserted comes out clean.
Cool pie, decorate with whipped cream and desired garnish.
For a 9 inch unbaked pie crust.
Double the recipe amount.
Bake for 15 minutes at 425°F.
Reduce oven temperature to 350°F and continue baking for 35-40 minutes or until a knife inserted comes out clean.
Candied Pumpkin Seed
Ingredients
100 grams Water
100 grams Sugar
50 grams Pumpkin seed
Preparation
Bring to a simmer water and sugar.
Add pumpkin seed and bring to boil for one minute.
Strain and let cool down.
Place pumpkin seed on baking tray with a silicone baking mat, spray regular sugar and bake at 100°F for 90 minutes.
Assembly
Garnish the edge of the pie with powdered sugar.
Pipe whipped cream on the top center of the pie, spray with candied pumpkin seed and gold flakes.
Drizzle a desired plate with caramel sauce and place pie into the center.
Please take pictures of the finished product and post it on Instagram tagging ‘@chichifoofoo_official‘ and then enjoy your creation!
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