Spiced Pumpkin Pie Tee Recipe
Crisp spiced pumpkin pie tee shells by Arnis Ansons, served with cranberry chutney, pumpkin jam, orange gel and edible flowers.
Tools for this recipe
The equipment linked below uses the current Nordic Chefs product options, prices and availability.
Half-Moon Mold
Use the existing Nordic Chefs product page for current options, compatibility, price and availability.
Finishing Tray – Small
Use the existing Nordic Chefs product page for current options, compatibility, price and availability.
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Nordic Chefs – SuperFine® Curved Tip Chef’s Tweezers
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Spiced Pumpkin Pie Tee Shells
Ingredients and method from the original Nordic Chefs recipe.
Print recipeIngredients
- 50 g spiced pumpkin jam
- 150 g flour
- 25 g corn flour
- 1 egg
- 2 g salt
- 140 g water, divided into two additions of 70 g
- Saffron (quantity not specified)
Method
- Combine the spiced pumpkin jam, flour, corn flour, egg, salt and saffron with the first 70 g of water. Mix until smooth.
- Gradually incorporate the remaining 70 g of water to create a smooth batter.
- Heat the frying oil to 160°C.
- Preheat the pie tee iron in the hot oil.
- Dip the heated iron into the batter and allow the coating to dry slightly.
- Return the coated iron to the hot oil and deep-fry until the shell is crisp.
- Carefully release the pie tee shell from the iron and allow it to cool.
This spiced pumpkin pie tee recipe by Arnis Ansons uses pumpkin jam in the batter to make crisp, delicate shells. The finished shells are filled with cranberry chutney, spiced pumpkin jam and orange gel, then garnished with sage flowers, oxalis and lavender flowers.
The recipe below covers the shells. The fillings and flowers are Arnis’ original serving suggestion; their quantities and separate preparation methods were not provided.
Watch the process
See the frying and plating in our spiced pumpkin pie tee video on YouTube Shorts, adapted from Arnis Ansons’ original material.
How to make spiced pumpkin pie tee shells
Mix the batter in two stages, adding the water in two portions of 70 g. Heat the oil to 160°C and preheat the pie tee iron before dipping it into the batter. Fry until crisp, release the shell carefully and let it cool before filling.
Serve with cranberry, pumpkin and orange
Fill the cooled shells with cranberry chutney, spiced pumpkin jam and orange gel. Finish with sage flowers, fresh oxalis and lavender flowers, as shown in Arnis’ plating. Use flowers and herbs suitable for eating.
The mould and technique
The crescent shape shown in the video can be made with the Half-Moon Mold. This is a mould head for a compatible handle or mount; check the product page when choosing your setup. For a guide to the tools, see croustade irons and rosette irons.
More pie tee and croustade recipes
Start with our classic pie tee shell recipe, or try the dark rye croustade recipe for a different flavour.
Recipe, plating and original photography: Arnis Ansons. Video adapted by Nordic Chefs from the material supplied by Arnis.