Pumpkin pie

Pumpkin pie

By
From
Desserts
Serves
8

Some people frown when they think of using veg in sweet dishes, but many vegetables work particularly well in desserts, such as butternut squash in ice cream, carrots in a carrot cake, fennel with chocolate, so why not pumpkin in a pie?

Ingredients

Quantity Ingredient

For the pastry:

Quantity Ingredient
175g plain flour, plus extra for rolling out
10g icing sugar
pinch salt
75g butter, softened
40g pecans, roughly blitzed in a food processor
1 large egg yolk
1 egg white, lightly beaten

For the filling:

Quantity Ingredient
450g pumpkin flesh, cut into 2.5cm chunks
2 large eggs
1 large yolk
1 tablespoon molasses
75g soft dark brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon freshly ground nutmeg
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
275ml double cream

Method

  1. For the pastry, sift the flour, icing sugar and salt into a large bowl. Add the butter and, using your fingertips, gently rub it into the flour. When the mixture is crumbly, add the chopped nuts, then sprinkle in 1–2 tbsp water and the egg yolk. Bring the pastry together (you may need to add more water) to make a smooth dough that will leave the bowl clean. Rest in the fridge for 30 minutes.
  2. Cook the pumpkin in a steamer for 15–20 minutes, or until tender. Transfer to a blender and roughly purée.
  3. Pre-heat the oven to 180ºC. Lightly grease a 23cm, 4cm deep, loose-bottomed fluted tart tin.
  4. Remove the pastry from the fridge and roll out on a floured surface. Transfer it, rolling it over the pin, to the tin. Press lightly all over the base and sides of the tin, easing any overlapping pastry back down the sides. Trim, leaving 5mm above the rim of the tin.
  5. Prick the base all over with a fork and brush the pastry with the reserved egg white. Bake on a baking tray for 20–25 minutes until crisp and golden. (Check after 10 minutes – if the pastry has risen in the centre, prick it a few times and press it down again.)
  6. For the filling, lightly whisk the eggs and extra yolk together in a large bowl. Place the molasses into a saucepan and heat gently. Add the sugar, spices and cream, then bring it up to simmering point, giving it a whisk to mix everything together. Pour it over the eggs and whisk again briefly. Add the pumpkin purée, still whisking to combine, then pour the filling into a jug.
  7. When the pastry case is ready, remove it from the oven. Pour half the filling in, return the tart to the oven and, with the oven shelf half out, pour in the rest of the filling. Slide the shelf back in. Bake the pie for 35–40 minutes, or until puffed up round the edges but still slightly wobbly in the centre. Place the tin on a wire cooling rack. Serve chilled with crème fraîche.
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