<span>Sudhanshu Nirmal, the executive chef at Aloft Al Ain, says: "</span><span>Cinnamon gives the pie its signature autumn feel and flavour. This is mixed with eggs to bind the ingredients together, and condensed milk, which sweetens the </span><span>filling to give it a creamy consistency."</span> <em><span>Ingredients for the pumpkin mixture</span></em> <span>425g pumpkin puree</span> <span>355ml evaporated milk</span> <span>150g refined sugar</span> <span>2 large eggs</span> <span>30ml orange juice</span> <span>5g cinnamon powder</span> <span>2 1/2 g ginger pow</span><span>der</span> <span>1 1/2 g powdered cloves</span> <span>2 1/2 g salt</span> <em><span>Ingredients for the pie dough</span></em> <span>200g butter</span> <span>200g icing sugar</span> <span>3 large eggs</span> <span>200g flour</span> <em><span>Method for the pumpkin mixture</span></em> <span>Mix all the ingredients in a mixing bowl to obtain a batter-like consistency and pour into the round tart shell to bake.</span> <em><span>Method for the pie dough</span></em> <span>Mix the butter and icing sugar until fluffy. Add eggs one by one until the mixture is smooth</span><span>. Add the flour and knead into a dough. Sheet the dough into 5mm thickness and roll it on a pie mould.</span> <em><span>To assemble</span></em> <span>Pour the pumpkin mixture into the pie mould and bake at 180</span><span>0</span><span>C for </span><span>12 to 15 mins. Leave it to cool and decorate as desired.</span> _____________________ <strong>Read more: </strong> _____________________
