{"id":28488,"date":"2016-07-21T06:26:57","date_gmt":"2016-07-21T06:26:57","guid":{"rendered":"https:\/\/test10.co.za\/C\/?p=28488"},"modified":"2018-07-04T08:50:50","modified_gmt":"2018-07-04T08:50:50","slug":"country-pumpkin-pie","status":"publish","type":"post","link":"https:\/\/test10.co.za\/C\/country-pumpkin-pie\/","title":{"rendered":"Country Pumpkin Pie"},"content":{"rendered":"


\n<\/a>\"Country<\/a><\/p>\n

Country Pumpkin Pie<\/h4>\n

It\u2019s sweet, it\u2019s savoury and it\u2019s wrapped in a coconut crust. Yes pumpkin pie may be a big deal in America but it\u2019s seldom seem on our shores. We aim to change that one ridiculously delicious slice at a time, and what better time to start than right now?<\/p>\n

Serves:<\/strong> 6-8
\nDifficulty:<\/strong> moderate
\nPrep time:<\/strong> 1 hour + 2 hours drain pumpkin
\nCooking time:<\/strong> 45 minutes<\/p>\n

Filling<\/strong>
\n1kg raw pumpkin, cubed
\n2 tsp (10 ml) cinnamon
\n125 g butter
\n1 C (250 ml) brown sugar
\n1 tsp (5 ml) vanilla essence
\n3 eggs
\n1 C (250 ml) flour
\n1 tsp (5 ml) baking powder
\n1 tsp (5 ml) salt<\/p>\n

Base<\/strong>
\n300 g Tennis biscuits
\n90 g butter, melted
\n1 tsp (5 ml) cinnamon
\n1\/2 tsp (2.5 ml) allspice<\/p>\n

Toppings<\/strong>
\n250 g streaky bacon
\nsmall bag of caramelised nuts or a small bar of nut brittle, crushed
\ngood quality vanilla ice cream<\/p>\n

Filling First Step<\/strong>
\nPlace the pumpkin in a saucepan of salted water. Boil under soft and then drain.<\/p>\n

Mash or blitz the pumpkin \u2013 you want it to be as smooth as possible. Scoop the pumpkin into a sieve and leave to drain until almost all the moisture has run out \u2013 at least 2 hours, longer if possible (even overnight will work). Stir the pumpkin occasionally. You can place a small plate on top of the pumpkin to add some weight. Once well drained, stir in the cinnamon.<\/p>\n

Base<\/strong>
\nBlitz the biscuits in the food processor to a fine crumb. Stir in the melted butter and spices and mix to combine. Pour two thirds of the crumbled mixture into your pie tin (20 cm springform pan)\u00a0and gently press down to create an even base. Use the remaining third to build up the sides of the pie crust until you reach the lip of the pie dish. Place your pie dish into the fridge for at least 30 minutes to firm up. We opted to create a quite a thick crust as we love the crunch factor and the rustic look \u2013 create yours to your preference.<\/p>\n

Filling Second Step<\/strong>
\nSet the oven to 180 \u00baC.<\/p>\n

In a stand mixer, cream the butter and sugar until light and fluffy.<\/p>\n

Add the eggs one at a time and and mix to combine. Scrape down the sides of the mixer, add the second egg and vanilla and continue to mix.<\/p>\n

Sift the flour, baking powder and salt together. Slowly add the dry ingredients to the batter while the machine is running. Once combined you should have a smooth batter. Carefully pour the batter into your chilled pie dish and put into the oven.<\/p>\n

Bake the pie for 45 minutes. After 45 minutes your pie should be done. The centre will remain a little jiggly as you remove it but this will set as it cools. Let the pie cool completely in the tin before releasing the spring.<\/p>\n

Toppings<\/strong>
\nIn a large frying pan, fry the bacon over a low heat until very crispy. Drain the bacon on kitchen towel. Break the bacon pieces into shards and set aside.<\/p>\n

Crush the caramelised nuts\/brittle to a fine crumble.<\/p>\n

Serve a slice of pie with a generous dollop of vanilla ice cream, topped with shards of bacon and a sprinkling of nut crumble.<\/p>\n

If you love slow winter food, have a\u00a0 look at this recipe for slow-cooked meat rag\u00f9.<\/a><\/p>\n

miele.co.za<\/a>\u00a0| Facebook<\/a><\/strong><\/p>\n

\"Country<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Country Pumpkin Pie It\u2019s sweet, it\u2019s savoury and it\u2019s wrapped in a coconut crust. Yes pumpkin pie may be a big deal in America but it\u2019s seldom seem on our shores. We aim to change that one ridiculously delicious slice at a time, and what better time to start than right now? Serves: 6-8 Difficulty: moderate Prep time: 1 hour + 2 hours drain pumpkin Cooking time: 45 minutes Filling 1kg raw pumpkin, cubed 2 tsp (10 ml) cinnamon 125 […]<\/p>\n","protected":false},"author":445,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[4582,4098],"tags":[],"class_list":["post-28488","post","type-post","status-publish","format-standard","hentry","category-brand-page","category-general"],"acf":[],"brand_slug":"","_links":{"self":[{"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/posts\/28488","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/users\/445"}],"replies":[{"embeddable":true,"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/comments?post=28488"}],"version-history":[{"count":0,"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/posts\/28488\/revisions"}],"wp:attachment":[{"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/media?parent=28488"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/categories?post=28488"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/tags?post=28488"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}