Pumpkin Pie, Oh My!

I have recently discovered how extraordinarily well pumpkin works in sweet dishes. The natural sugars within the fruit provide a syrupy base that is so versatile it can be used in a variety of sweet dishes. Boiling roasted, mashed pumpkin in a simple sugar syrup (equal parts sugar and water) yields an excellent condiment that can be poured over anything from decadent cakes to ice-cream.

The suitableness of the pumpkin also goes incredibly well with strong, earthy spices such as clove, cinnamon and ginger, to achieve a rich, aromatic flavour that is perfect for the Autumn season as it holds slightly richer flavours than Summer foods without expressing the heaviness of Winter dishes.

Below is a recipe of a sweet pumpkin pie. This rendition is perfect for sharing with coffee and friends as morning or afternoon tea. It can also be served with double or clotted cream as a post dinner dessert.


Pumpkin Pie:

Ingredients:

Pastry:

• 1/4 cups plain flour
• 100g butter, chopped
• 2 tsp caster sugar
• 4 tblsp chilled water
• 1 egg yolk, lightly beaten and mixed with 1 tblsp of milk (for glazing)

Filling:

• 2 eggs, lightly beaten
• 3/4 cup soft brown sugar
• 500 g pumpkin, roasted, mashed and cooled
• 1/3 cup cream
• 1 tblsp brandy
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp ground ginger
• 1/4 tsp ground clove
  

Method:

1. Rub butter into flour until fine and crumbly. Stir in caster sugar. Add almost all liquid and mix to a firm dough. Turn onto floured surface and knead until smooth.
2. Roll out pastry and line base and sides of pastry dish. Roll out excess pastry, cut into leaf shapes. Refrigerate leaves and base for at least 20 mins.
   
3. Blind bake pie base for 10 mins at 180 degrees Celsius. Remove from oven and bake uncovered for a further 10 mins. Mean while, place pastry leaves on baking try lined with paper, brush with egg glaze and bake for 10-15 mins; set aside to cool.
4. Filling: Whisk eggs and sugar in a large bowl. Add cooled pumpkin, cream, brandy and spices. Stir until combined. Pour mixture into pastry shell, smooth surface with the back of a spoon and bake for 40 mins at 180 degrees or until set. Allow pie to cool before arranging leaves on top.