Pumpkin pie recipe
A warm, deeply spicy version of this Thanksgiving classic. You can use ready-made pumpkin purée or, if you have time, you can make your own; Cut a small cooking pumpkin in half and bake it in a hot oven, cut side down. When it is soft, scrape out the centre and purée. If the pumpkins are not as sweet as you’d like, some freshly puréed butternut squash will help. If you don’t happen to have that, a little extra sugar will do.
Ingredients
- 450 g Fresh pumpkin purée (bought or home-made)
- 3 Free-range eggs
- 100 ml Double cream
- 150 g Light brown sugar
- 1 tsp Ground cinnamon
- 0.5 tsp Ground ginger
- 0.5 tsp Ground star anise
- 0.5 tsp Ground allspice
- 1 tsp Sea salt
- 3 tbsp Maple syrup
- 1 tsp Fresh ginger, finely grated (optional)
- 1 pinch Black pepper (optional)
- 250 g Shortcrust pastry (ready-made sweet shortcrust pastry) or home-made
- 15.9 oz Fresh pumpkin purée (bought or home-made)
- 3 Free-range eggs
- 3.5 fl oz Double cream
- 5.3 oz Light brown sugar
- 1 tsp Ground cinnamon
- 0.5 tsp Ground ginger
- 0.5 tsp Ground star anise
- 0.5 tsp Ground allspice
- 1 tsp Sea salt
- 3 tbsp Maple syrup
- 1 tsp Fresh ginger, finely grated (optional)
- 1 pinch Black pepper (optional)
- 8.8 oz Shortcrust pastry (ready-made sweet shortcrust pastry) or home-made
- 15.9 oz Fresh pumpkin purée (bought or home-made)
- 3 Free-range eggs
- 0.4 cup Double cream
- 5.3 oz Light brown sugar
- 1 tsp Ground cinnamon
- 0.5 tsp Ground ginger
- 0.5 tsp Ground star anise
- 0.5 tsp Ground allspice
- 1 tsp Sea salt
- 3 tbsp Maple syrup
- 1 tsp Fresh ginger, finely grated (optional)
- 1 pinch Black pepper (optional)
- 8.8 oz Shortcrust pastry (ready-made sweet shortcrust pastry) or home-made
Details
- Cuisine: American
- Recipe Type: Dessert
- Difficulty: Medium
- Preparation Time: 25 mins
- Cooking Time: 35 mins
- Serves: 8
Step-by-step
- Heat the oven to 180°C/350°F/gas mark 4.
- Whisk all the ingredients together, except the fresh ginger, in a large bowl. The pie will be silkier if the pumpkin is as smooth as possible, so pour the filling through a fine strainer (even if you have pushed your purée through one initially).
- Taste the filling. At this point, you can add a little finely grated fresh ginger, along with a good grinding of black pepper to taste.
- Roll out the pastry as thinly as possible and press into a 23cm fluted flan tin with a loose base, then trim the edges. Pour the filling into the pastry case and bake in the oven for about 35 minutes, or until the custardy filling is just set while retaining a slight wobble.
- Cool and serve with lots of Chantilly cream (double cream sweetened with caster sugar and a dash of vanilla extract).
Also worth your attention:
More recipes from Henry Dimbleby
Book: Leon Baking & Puddings,Book 3 by Claire Ptak & Henry Dimbleby
Publisher: Conran Octopus
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