Pumpkin Pie with Blueberry Sauce and Cream

Difficulty: Moderate

Serves: 2 – 3 people

Ingredients:

Ingredients for Pie Crust

• 2 ½ cups of All-Purpose Flour 
• 1 tbsp Sugar
• 200 g of Salted Butter (cubes) 
• 2 tbsp ELAIESE Red Palm Oil
• 5-7 tbsp Cold Water 

Ingredients for Pumpkin Filling

• 3 Eggs
• 100 g of White Sugar
• 65 g of Brown Sugar
• 400 g of Pumpkin Puree
• 3 tbsp ELAIESE Red Palm Oil
• 160 ml Heavy Whipping Cream
• ½ tsp Ground Cinnamon
• ½ tsp Ground Ginger
• ½ tsp Salt

Ingredients for Blueberry Sauce & Cream

• ½ cup of Sugar
• ½ cup of Water
• 2 cups of Fresh Blueberries
• 2 tbsp Lemon Juice + 1 Lemon Zest
• 1 cup of Whipping Cream
• Icing Sugar for garnish
• Fresh Mint Leaves for garnish

Instructions:

1. To make the pie crust, combine 1 ½ cup of flour and sugar in a medium bowl. Stir until well combined. Add in the butter cubes over the four mixture and mix.
2. Cut the butter into the flour with a pastry blender, working mixture until the flour reaches a course texture.
3. Add the remaining 1 cup of flour into the mixture together with the red palm oil. Work butter and flour with the pastry blender until flour is evenly distributed.
4. Sprinkle cold water over the mixture and continue to knead until the dough comes together. Refrigerate the dough for 1 hour.
5. While the dough is chilling, make the pumpkin filling by whisking the eggs and both sugars in a medium bowl until smooth. Add the puree, red palm oil, cream, cinnamon, ginger, and salt into the egg mixture. Stir until well combined.
6. Roll out the dough until it is 2-inch larger than your pie dish. Gently press the dough into the dish so that it lines the bottom and sides. Fold and trim the edge of the pie dish.
7. Heat the oven to 210 degree Celsius. Transfer pie shell into a baking sheet and pour the pumpkin filling into the pie shell.
8. Bake the pie for 15 minutes and reduce the oven temperature to 190 degree Celsius. Bake for another 35 to 45 minutes or until a thin knife plunged in, comes out clean. If the top of the crust becomes too dark during baking, cover the pie with a thin strip of aluminium foil.
9. While the pie is baking in the oven, make the blueberry sauce by combining water, sugar and lemon juice in a medium saucepan over medium heat. After the water comes to a boil, lower the heat and add in the blueberries.
10. Bring the pot to a simmer until the sauce is thick enough to coat the back of a spoon. Remove from heat and gently add in lemon the zest.
11. To make the cream, whisk the cream in a mixing bowl by hand or machine until it reaches a soft peak.
12. Cut the pumpkin pie into 8 wedges and serve with blueberry sauce and whipping cream. Top with your favourite fruits.