My key ingredient: cinnamon

Sudhanshu Nirmal, the executive chef at Aloft Al Ain shares with us how he uses cinnamon in his recipe for pumpkin pie

Spoon full of powdered cinnamon, with cinnamon sticks beside, on a light patterned ground.

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Sudhanshu Nirmal, the executive chef at Aloft Al Ain, says: "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 filling to give it a creamy consistency."

Pumpkin pie

Ingredients for the pumpkin mixture

425g pumpkin puree

355ml evaporated milk

150g refined sugar

2 large eggs

30ml orange juice

5g cinnamon powder

2 1/2 g ginger powder

1 1/2 g powdered cloves

2 1/2 g salt

Ingredients for the pie dough

200g butter

200g icing sugar

3 large eggs

200g flour

Method for the pumpkin mixture

Mix all the ingredients in a mixing bowl to obtain a batter-like consistency and pour into the round tart shell to bake.

Method for the pie dough

Mix the butter and icing sugar until fluffy. Add eggs one by one until the mixture is smooth. Add the flour and knead into a dough. Sheet the dough into 5mm thickness and roll it on a pie mould.

To assemble

Pour the pumpkin mixture into the pie mould and bake at 1800C for 12 to 15 mins. Leave it to cool and decorate as desired.

Pumpkin pie. Courtesy Aloft Al Ain
Pumpkin pie. Courtesy Aloft Al Ain


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