第一次吃南瓜派的時候，我默默在心中把他列入敬謝不敏清單。但他神奇地來了個大逆轉，不得不說Costco的南瓜派扮演了關鍵的角色…後來我對南瓜派開始持開放態度，不會刻意買，但吃到也不排斥。直到我漸漸接受肉桂，也愛上秋冬系列香料，今年突然覺得可以試試看自製南瓜派，畢竟我做的一定比Costco好吃吧！

旅行美食

文化生活

國際

〈影音食譜〉暖心香料南瓜派，萬聖節甜點

2019的夏天落腳休士頓，在這裡沒有工作、沒有小孩，也沒有什麼朋友，這樣生活的快樂百分比大約是87%。
我的才華寫在「心心好料理」
我的軌跡寫在「心心走跳地方」
我的觀點寫在「心心的內心戲」
我的口味寫在「開箱心玩意」

哈囉通心粉

心心好料理YouTube

自己做的南瓜派果然超好吃！有甜但不會膩，每個人吃了都誇我的派皮鹹鹹的很讚，有點厚度的南瓜派特別濕潤好入口，內餡有點像南瓜布丁的口感，天氣熱的時候冰冰吃，天氣涼了也可以稍微加熱再品嘗，實在是很稱職的秋日甜點！不小心就會吃太多啊，請各位小心服用。

：食譜：

食材▼

全麥派皮麵團 350 g
△食譜：https://bit.ly/3xTfxsb

○南瓜餡

南瓜泥 1 罐(15 oz)
雞蛋 2 顆
黑糖 150 g
鮮奶油 200 g
肉桂粉 1 小匙
黑胡椒粉 1/8 小匙
多香果粉(可省) 1/2 小匙
鹽 1/2 小匙


■中文完整圖文食譜：https://bit.ly/3fiDdjl

Pumpkin season is on the corner! Let’s make a lovely pumpkin pie to celebrate FALL’s coming  This pumpkin pie has warm spice flavor and soft texture of filling. All the Fall flavor is inside this slice of pie! Save the recipe because you will need it in the nearly future.
.
：Recipe： 
.
Ingredients▼

pie crust dough, 350 g
△recipe： https://bit.ly/3xTfxsb

○Filling

canned pumpkin puree, 1 can (15 oz)
eggs, 2 ct
brown sugar, 150 g
heavy cream, 200 g
ground cinnamon, 1 tsp
ground black pepper, 1/8 tsp
ground allspice, 1/2 tsp
salt, 1/2 tsp


：Instruction：

●Shaping the Pie Crust
1. Fully flour the baking mat and baking rolling pin.
2. Put the homemade crust dough.
3. Cut the dough in between 1/3 to 1/4.
4. Transfer the small dough back to fridge until needed.
5. Let's roll the big dough at first.
6. Press down the dough at several directions.
7. Roll out the dough and flip the dough over occasionally.
8. Push the edge of the dough toward the center and roll out the dough again.
9. Refill flour anytime to prevent the dough stuck on the mat.
10. Roll the dough into a 2 mm thick disc.
11. Transfer the dough to the baking pan carefully.
12. Allow the dough to fit the baking pan.
13. Transfer the baking pan into a freezer.
14. Let's roll the small dough.
15. Repeat the same steps to roll the dough into a 1 mm thick disc.
16. Transfer the dough to a baking paper.
17. Transfer to a freezer.

●Preheating the Oven at 400℉/ 200℃
18. Remove the baking pan from the freezer.
19. Line a baking paper on the crust dough and fill with baking stone, rice or beans.
20. Add granulated sugar and brown sugar. Blend the sugar and butter well.
21. Transfer to the preheated oven.
22. Bake at 400℉/ 200℃ for 20 min.

◆ 20 min. later ◆
23. Remove the baking pan from the oven.
24. Remove the rice and baking paper from the baking pan.
25. Return the baking pan back to oven.
26. Bake at 400℉/ 200℃ for another 10 min.

◆ 10 min. later ◆
27. Remove the cooked crust from baking pan.
28. Line a long baking paper into the baking pan.
29. Return the crust back to the baking pan.
30. Let it stand to cool down completely.

●Making the Pumpkin Cut-Out
31. Remove the small crust dough from the freezer.
32. Create your own pumpkin face with a steak knife.
33. Transfer to a freezer.

●Making the Filling
34. Open the pumpkin puree can and set aside.
35. Crack 2 eggs into a mixing bowl.
36. Beat until just combined.
37. Add brown sugar. Mix until well combined.
38. Add ground cinnamon, allspice, black pepper and salt.
39. Mix until well combined.

●Preheating the Oven to 350℉/ 180℃
40. Pour the filling into the pie crust.
41. Remove the cut-out crust dough from the freezer.
42. Trim and soften the edge of the cut-out crust dough.
43. Place the cut put crust over the filling.
44. Allow the cut-out to fit the baking pan and filling.
45. Use a small fork to press the edge around to decorate.
46. Brush egg wash on the surface.
47. Transfer to the preheated oven.
48. Bake at 350℉/ 180℃ for 40 min.

◆ 40 min. later ◆
49. Remove the pumpkin pie from the baking pan.
50. Enjoy!
 
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心心現居美國休士頓，過著蓬鬆且任性的生活，興趣是為平凡的生活瑣事穿金戴銀，用想像力幫自己打造華麗的生活體驗。

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