Pumpkin pie with decoration (roses with leaves)

Ingredients:

Filling

• 1 portion of pie dough, see recipe below
• 2 cups canned pumpkin puree
• 2 tablespoons softened cream cheese
• 2 tablespoons molasses
• 0.5 cup granulated sugar
• 1/4 cup light brown sugar
• 1.5 tsp ground cinnamon
• 1 teaspoon ground nutmeg
• 1 teaspoon ground ginger
• 0.5 tsp ground cloves
• 3 large eggs, lightly beaten, + 1 egg, beaten with water, for brushing the dough
• 1.5 cups of 10% cream
• Turbinado sugar, for sprinkling, optional

Pie dough

• 2 and 1/4 cups premium flour
• A pinch of coarse salt
• A large pinch of sugar
• 110 g chilled unsalted butter, diced
• 1 tbsp. table vinegar 6%

Preparation:

1. Preheat oven to 220°C. On a lightly floured work surface, roll out half the dough and line a 22cm pie pan. Trim any excess, then fold the edges under.
2. In a large bowl, combine the pumpkin puree, cream cheese, and molasses until smooth. Stir in the sugar and spices. Beat in the eggs and cream until smooth.
3. Spread the filling in the pie pan and bake for 10 minutes. Reduce the oven temperature to 355°F (175°C) and bake for another 35–40 minutes (the pie will still be quite runny in the center). Remove from the oven, transfer to a wire rack, and let cool to room temperature.
4. Meanwhile, roll out the second piece of dough to a thickness of about 0.3 cm and cut out desired shapes or stripes (see below for how to make roses and leaves from dough) if you want to make decorations. Arrange the shapes on the cooled pie, brush with beaten egg, and sprinkle with turbinado sugar, if desired.
5. Bake for another 15–20 minutes, until the topping is deep golden. If the edges of the pie are too dark, cover them with foil to prevent burning. Remove the pie and cool on a wire rack to room temperature.
   
   

   Homemade shortcrust pastry for pie

   
   Output: 2 layers
   
   In a large bowl, combine the flour, salt, and sugar and mix by hand. Add the cold butter cubes and rub them into the flour mixture until they are visible. Mix the vinegar with 0.5 cups of cold water. Mix the acidified water with the flour mixture and gently knead the dough until it forms a ball.
   
   Divide the dough in half and form two disks, wrap each in plastic wrap, and refrigerate for at least 1 hour. Leftover dough can be frozen for up to a year.

6. How to make roses from shortcrust pastry dough:

   
   Line a baking sheet with parchment paper and set aside. On a lightly floured surface, roll out the second layer of dough into a circle 30 cm in diameter and approximately 3 mm thick.
7. Using a 4 cm round cookie cutter, cut as many circles as possible from the rolled-out pie dough. Gather the scraps, re-roll, and cut out more circles. Reserve the remaining dough for the leaves.
8. Place five circles in a row, overlapping.
9. Starting at the short end of the row, roll the circles into a tube. Turn the tube on its side and cut it in half to create two roses.
10. To make roses look more natural, separate the petals with your fingertips.
11. Place the roses on a baking sheet and repeat with the remaining dough circles.
12. Gather the remaining pie dough and roll it out to a thickness of 3 mm. Using a 3-4 cm leaf cutter, cut out leaves from the dough. Place the leaves on the baking sheet with the roses and refrigerate.
    
    

    Sample decoration