The American Club Singapore | Festive Guide 2020

HolidayRecipe PUMPKIN PIE

Pie Crust INGREDIENTS • 450g Cake Flour • 300gm Butter • 120ml Water

METHOD: 1. Mix the cake flour, butter and water together in a large bowl. Mix well until a dough is formed. 2. Let the dough rest in refrigerator for at least two hours. 3. Remove the dough from the refrigerator and let it sit at room temperature for five minutes. 4. Lightly flour work surface, the top of the dough and the rolling pin, then use rolling pin to roll out dough to a 12-inch circle (about 1/8- inch thick). Be sure to check if the dough is sticking to the surface below — add a small amount of flour when necessary. 5. Drape the dough over the rolling pin and transfer it to the pie pan. Fit in into the pie pan, easing it inwards rather than stretching it outwards. 6. Gently press dough down into dish so that it lines the bottom and sides of the dish. Be careful not to pull or stretch the dough.Then, use a knife or pair of kitchen scissors to trim dough to within 1/2- inch of the edge of the dish. 7. Put aside.

Pumkin Pie Filling INGREDIENTS • 450gm pumpkin purée • 3 large eggs • 250gm brown sugar • 8gm corn flour • 2gm salt • 6gm ground cinnamon

METHOD 1. Preheat oven to 190°C.

2. Whisk the pumpkin purée, eggs, and brown sugar until combined. Add the corn flour, salt, cinnamon, ginger, nutmeg, cream, and milk. Whisk vigorously until everything is combined. Filling will be a little thick. 3. Pour the filling into prepared pie dough. 4. Bake in preheated oven for approximately 50 to 60 minutes. 5. Cool and chill in refrigerator before serving.

• 2gm ground ginger • 2gm ground nutmeg • 240ml heavy cream • 60ml milk Topping INGREDIENTS • 500ml whipping cream 35% • 50gm sugar

METHOD Whip the whipping cream and sugar until stiff peaks are formed. Pipe on top on the pumpkin pie before serving.

49 THE AMERICAN CLUB SINGAPORE | FESTIVE GUIDE 2020