adapted from joe pastry's website
** crust **
just right portion for a 8" dia tin mould
120 gm cake flour
60 gm unsalted butter (can up butter portion)
24 gm sugar
1/2 whole egg
salt, pinch
baked under 160 or 180 deg, 10~15 min, take out, brush a layer of egg or egg white wash
turn around, bake for another 10~15 minutes
** caramel portion **
30 gm water
100 gm sugar
when it turns amber, kill the heat before whisking in cream
150 gm heavy or light cream
** the pie **
150 gm pumpkin puree
2 eggs
1 teaspoon cinnamon
0 gm sugar
baked under 180 deg C, 30 min.
Note: medium high heat in doing the carmel, no whipping
take away from heat to stir in whipping cream
(note: can taste the bitter sweetness of caramel, but no surprise from the pumpkin pie itself)
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