I adore pumpkin and love it in any incarnation. In Australia it is not really used in desserts but I know pumpkin pie is a true American tradition. Many moons ago I had pumpkin pie in Canada and loved it. I’d been wanting to make it for ages but most recipes seem to start with ‘one can of pumpkin puree’ – that’s not a thing in Australia.
The I stumbled across the magnificent book ‘Bake’ by pastry chef Alison Thompson and lo and behold – a pumpkin pie recipe. This book makes you want to stop everything and get into the kitchen to bake. Highly recommend it.
My iphone pictures do not do this delicious dessert justice. Note to self: use a better camera…
The pastry recipe is the easiest I’ve ever made [and I have a bit of a phobia about making pastry as it always seem so fragile and delicate but this is a hardy yet gorgeous pastry].
Sweet shortcrust pastry
225g sifted plain flour
60g sifted icing sugar
100g diced unsalted butter at room temperature
2 egg yolks
In the bowl of an electric mixer fitted with the paddle attachment combine the flour, icing sugar and butter. Mix on low speed until no lumps of butter are visible. Add the egg yolks and mix on low speed until the mixture comes together to form a dough.
Wrap dough in cling wrap place in fridge for at least two hours
1kg pumpkin, peeled and cut into small pieces
125mL pouring cream
60g brown sugar
60g caster sugar
½ teaspoon ground ginger
pinch of ground cloves [I didn’t have any so used nutmeg instead]
LET’S GET TO IT
Make your dough. Leave in fridge for two hours.
Preheat oven to 170C.
Place pumpkin on baking tray, cover with foil and bake until pumpkin is very soft [Alison Thompson said around an hour, mine took about 1.5 hours. Maybe my pieces were too big].
While pumpkin is cooking take pastry out of fridge and allow it to come to room temperature.
Place sheet of baking paper on bench, unwrap pastry and using a rolling pin roll out to shape of non-stick tart tin with removable base [I used a rectangle tin approx 35cmx11cm]. Gently place in tart tin.
Place in fridge for half an hour.
Remove pumpkin carefully from oven [there may be water and steam] and place in bowl.
Increase oven temp to 180C.
Meanwhile place baking paper over pastry, fill with baking weights and bake until pastry is golden. Remove paper and weights and bake for a further 5 minutes.
Remove to bench; allow to cool for ten minutes.
Using a stick blender puree pumpkin until smooth and measure out 500ml of puree and pour into a bowl.
Whisk in cream, then the eggs, sugars and spices.
Pour into tart case, bake for 40 minutes until the filling is set.
Serve warm [or cold or eaten straight from the left over container at room temperature – it is amazing!]