Real Pumpkin Pie
This recipe is from Life in the Making Quarterly: Issue 02
Serves 8 (or 2 if one of those is Theo)
I love pumpkin pie. Here in the UK, pumpkin is seen more as a savoury food and, while I do love pumpkin and sage pasta, nothing beats a spicy pumpkin pie.
Theo, my ten year old, is the only one who has inherited my love of the pie, but that’s ok. Less to share.
For the Filling:
425g (15oz) Pumpkin Puree
150g (3/4 US Cup) white Sugar
2 eggs, beaten
1/4 teaspoon fresh grated ginger
1/4 teaspoon ground cloves
1/2 teaspoon cinnamon
1/4 teaspoon ground black pepper
300ml (1 1/4 US cups) double cream
For the crust:
125g (1 US Cup) Cold Unsalted Butter
200g (1 2/3 US cups) Plain (all purpose) flour*
65g (1/2 US Cup) cold water
* I really love white spelt flour for pie crusts
Method:
Preheat the oven to 220c/425f.
Make the crust:
Cut the butter into small pieces.
Using your hands, work the butter into the flour until it resembles crumbs.
Slowly add the water until the dough comes together in a mass. Give it a quick knead, cover and place in the refrigerator.
Make the pie filling:
Add the pumpkin, spices and eggs to a mixing bowl. Mix well.
Slowly add the cream until well combined.
Roll out the crust to fit a 9 inch pie pan.
Pour pie filling into prepared pie pan.
Bake for 15 minutes.
Turn heat down to 180c/350f and bake for 30-40 minutes, until a knife comes out clean.
Using fresh pumpkin for pie:
Choose a pumpkin or squash with dry flesh. I like Oregon Homestead, Kuri and Butternut Squash.
Cut the pumpkin in half and roast at 180c/350f for at least 45 minutes, or until the flesh is soft throughout.
Let it cool. Scrape the flesh out into a colander, avoiding any seeds, blackened flesh or skin.
Let it sit over a sink or a bowl for about 30 minutes to drain any liquid.
Pulse in a food processor or mash with a masher until pureed.
Use as you would tinned pumpkin, but you may need to adjust the liquid for other recipes.
Real Pumpkin Pie
Ingredients
- 425g (15oz) Pumpkin Puree
- 150g (3/4 US Cup) white Sugar
- 2 eggs, beaten
- 1/4 teaspoon fresh grated ginger
- 1/4 teaspoon ground cloves
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ground black pepper
- 300ml (1 1/4 US cups) double cream
- 125g (1 US Cup) Cold Unsalted Butter
- 200g (1 2/3 US cups) Plain (all purpose) flour
- 65g (1/2 US Cup) cold water
Method
- Preheat the oven to 220c/425f.
- Cut the butter into small pieces.
- Using your hands, work the butter into the flour until it resembles crumbs.
- Slowly add the water until the dough comes together in a mass. Give it a quick knead, cover and place in the refrigerator.
- Add the pumpkin, spices and eggs to a mixing bowl. Mix well.
- Slowly add the cream until well combined.
- Roll out the crust to fit a 9 inch pie pan.
- Pour pie filling into prepared pie pan.
- Bake for 15 minutes.
- Turn heat down to 180c/350f and bake for 30-40 minutes, until a knife comes out clean.
- Choose a pumpkin or squash with dry flesh. I like Oregon Homestead, Kuri and Butternut Squash.
- Cut the pumpkin in half and roast at 180c/350f for at least 45 minutes, or until the flesh is soft throughout.
- Let it cool. Scrape the flesh out into a colander, avoiding any seeds, blackened flesh or skin.
- Let it sit over a sink or a bowl for about 30 minutes to drain any liquid.
- Pulse in a food processor or mash with a masher until pureed.
- Use as you would tinned pumpkin, but you may need to adjust the liquid for other recipes.