Pumpkin pie

Pumpkin pie is a traditional dessert served during Halloween and Thanksgiving in both the USA and Canada. It consists of a shortcrust pastry baked in a deep dish (I used a deep tart tin), filled with a smooth mixture of pumpkin purée, cream and warming spices. The filling is very delicate — almost like a pudding — with a flavour that’s hard to imagine until you try it :). Pumpkin pie is often baked without pre-baking the base, but I don’t recommend this due to the very soft filling. The pie often takes on a deep brown colour thanks to dark brown sugar and freshly ground spices. If you prefer a lighter filling, use white sugar or light brown sugar instead. Tempted? 🙂

Which pumpkin to use? In Poland, a great variety for baking is Hokkaido pumpkin. In the UK, it’s known as Red Kuri squash — it has a delicate flavour, slightly floury texture and a beautiful deep orange colour. It’s very versatile in the kitchen.

Ingredients for the shortcrust pastry:

• 250 g plain flour
• 150 g cold butter, diced
• 1 egg
• 1 teaspoon caster sugar
• a large pinch of salt
• 1 tablespoon cold milk or water

Sift the flour, add the butter and rub or chop quickly until the mixture resembles crumbs. Add the egg, sugar, salt and milk or water. Quickly bring the dough together (you can also use a food processor). Shape into a ball, flatten slightly, wrap in cling film and chill for at least 1 hour.

Grease and lightly flour a 24 cm deep tart tin or pie dish.

Roll out the chilled pastry to about 3 mm thickness and line the tin (you can reserve some pastry for decorative shapes if you like). Lightly dust with flour, cover with baking parchment and fill with baking beans (or rice/beans).

Preheat the oven to 200°C. Bake the base for 15 minutes, then remove the weights and parchment. Return to the oven, reduce temperature to 180°C and bake for a further 5–10 minutes, until lightly golden.

Ingredients for the pumpkin filling:

• 2 cups pumpkin purée
• 1 cup double cream
• 2 large eggs
• 1 egg yolk
• 1 teaspoon potato starch (or cornflour)
• ½ cup caster sugar (or brown sugar)
• a pinch of salt
• 2 teaspoons cinnamon
• 1 teaspoon ginger
• ¼ teaspoon nutmeg
• ¼ teaspoon cloves
• ¼ teaspoon cardamom

All ingredients should be at room temperature.

Place all filling ingredients in a bowl and whisk until smooth and fully combined. Pour the filling onto the pre-baked base (it can still be warm).

Bake at 200°C for 10 minutes, then reduce the temperature to 180°C and bake for a further 40 minutes. The filling will rise during baking and then settle as it cools. Remove from the oven and allow to cool completely.

Chill in the fridge, preferably overnight. Serve with lightly sweetened whipped cream.

Enjoy!

Based on pâte brisée from Michel Roux, Pastry.