I never thought I would love pie more than I love my pumpkin pie it’s like a pumpkin custard tart. To concentrate the flavour of pumpkin pie, the pumpkin flesh is roasted before being pureed. Fresh whipped cream is a cool counterpoint to the filling’s ginger, nutmeg, and cinnamon.
MAKES TWO PIES
- 750g pumpkin
- 2 rolls of short crust pastry
- All-purpose flour, for work surface
- 6 large eggs
- 1 1/2 cups light-brown sugar
- 1 Tablespoon cornstarch
- 1 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1 1/2 teaspoons ground ginger
- 1 teaspoon pure vanilla extract
- Pinch of pepper
- 1 Tablespoon of vanilla extract
- 1/4 teaspoon ground nutmeg
- 2 cups cream
- 50 ml milk
Whipped cream and cranberries, for serving
- Preheat oven to 180°C. Roast pumpkin, (I like to drizzle some honey and cinnamon) on a rimmed baking sheet until soft, 30 min. Let cool completely. Roasted pumpkin can also be refrigerated in an airtight container overnight.
- Reserve a portion of the dough for making decorations.
- Turn out the remaining dough onto a lightly floured work surface; divide in half. Roll out each half into a round.
- Fit rounds into two pie plates; crimp edges as desired. Freeze until firm. This should take about 15 minutes.
- Roll out reserved dough and using a leaf-shape (or any shape of your choice) cookie cutter or a paring knife, cut leaves from dough. Freeze until cold, about 10 minutes.
- Reduce the oven temperature to 150°C. Whisk 1 egg and heavy cream in a small bowl; set aside.
- Brush edges of pie shells with a wet pastry brush; arrange leaves around edges, pressing to adhere. Brush leaves with egg wash.
- Cut 2 large circles of parchment paper; fit into pie shells, extending above edges. Fill with pie weights.
- Bake pie shells for 10 minutes.
- Remove weights and parchment paper; bake 5 minutes more. When done, let cool completely on a wire rack.
- Process cooked pumpkin until smooth, for about 1 minute.
- Transfer pumpkin to a large bowl. Add brown sugar, cornstarch, salt, cinnamon, ginger, pepper, vanilla, nutmeg, remaining 5 eggs milk and cream, whisk until combined.
- Set oven to 180°C. Place pies on a rimmed baking sheet. Divide pumpkin mixture evenly between shells.
- Bake until all but centres are set, 35 to 40 minutes.Leave pieces to cool completely on a wire rack.
- Cut into wedges, and serve with whipped cream and cranberries.
… Food Is Love …
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