Crust Ingredients
- 2 cups all-purpose flour (sifted)
- 180 g butter (diced and very cold)
- 2 tablespoons powdered sugar
- 2 whole eggs (beaten)
- ½ teaspoon salt (1 pinch)
Filling Ingredients
- 1 American-style pumpkin (regular size)
- 100 ml evaporated milk
- 1 can condensed milk
- 2 whole eggs and 1 yolk
- 1 tablespoon cornstarch
- 2 large tablespoons ground cinnamon
- 1 teaspoon ginger (freshly grated or powder)
- 1 teaspoon ground cloves
- 1 teaspoon nutmeg
- 1 pinch of salt
- Optional: Orange artificial coloring and flavoring
Step-by-Step Instructions
1. Prepare the pumpkin puree
Cut the pumpkin in half and remove all the seeds and internal fibers. In the Ninja Foodi, pour 2 to 3 cups of water and insert the rack. Place the pumpkin inside, close the lid, and make sure the valve is set to the VENT position to cook with steam only. Select the Steam function for 15 minutes. Once cooked, let it cool and scoop out the flesh with a spoon.
2. Make the cold dough
Sift the flour into a bowl, add the powdered sugar and salt. Incorporate the very cold diced butter. Using your hands (ideally wearing gloves so your body heat doesn't warm the mixture), crumble the butter into the flour until you get a crumbly, sand-like texture. At this point, pour in the beaten eggs and gently bring everything together into a ball without over-kneading.
3. Rolling and resting
Divide the dough in half. Place one piece between two clean plastic sheets and use a rolling pin to roll it out into a disc about half a centimeter thick (keep in mind your springform pan should not exceed 22 cm or 8.5 inches in diameter). Place this disc in the refrigerator to rest for at least 30 minutes.
4. Blind bake the crust
Preheat your empty Ninja Foodi using the Bake & Roast function at 375 °F for about 15 minutes. In the meantime, take the chilled dough and fit it into your pan. Prick the bottom and sides with a fork. Cover the dough with aluminum foil (shiny side up) and fill it with raw beans to act as pie weights. Place the pan in the preheated pot and bake for 5 minutes; then, remove the foil and beans, and bake for another 5 minutes.
5. Process the filling
In a blender, add the cooled pumpkin puree, evaporated milk, condensed milk, 2 eggs, 1 extra yolk, cornstarch, salt, and all the spices (cinnamon, ginger, cloves, and nutmeg). Blend everything until you have a perfectly smooth mixture.
6. Filling and the baking trick (The Dome)
Pour the blended filling over your pre-baked crust. Because the Ninja Foodi concentrates a lot of heat from its top heating element, cover the pan with a "dome" (such as an inverted flan mold or metal bowl) making sure it doesn't touch the filling. Set the Bake & Roast function to its lowest temperature (250 °F) for 1 hour. Keep the dome on for the first 30 minutes, then carefully remove it for the final half hour.
7. Cooling and unmolding
Turn off the pot and carefully take the pie out. Let it cool completely before attempting to unmold (you can rest the pan on a sturdy cup or can to easily slide the outer ring down). Serve well chilled, garnished with Italian meringue and a dash of ground cinnamon on top.