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Pumpkin Pie

Ingredients​

Pastry​

  • 250g plain flour
  • 150g unsalted butter
  • 100g caster sugar
  • 1 egg yolk
  • 1 tsp lemon juice (optional)
  • pinch of salt

Filling​

  • 500g pumpkin purée, or ~750g of raw (skin-on) pumpkin
  • 300ml cream (or evaporated milk)
  • 250g brown sugar
  • 3 eggs
  • 2 tsp cinnamon
  • 1/2 tsp salt
  • 1 tsp ground ginger (optional)
  • 1/2 tsp nutmeg (optional)
  • 1/4 tsp ground cloves (optional)
  • 1/4 tsp allspice (optional)
  • icing sugar to dust (optional)

Method​

Pastry​

Filling​

  1. Cut pumpkins in half, and back skin-side up until easily pierced with a skewer
  2. Scoop pumpkin flesh out, drain and cool.
  3. Beat eggs, sugar, syrups and spices on high speed for 3 minutes or until pale.
  4. Add cream and pumpkin, and beat on low-medium speed until well combined.
  5. Pour mixture into pastry case and bake for 15 minutes at 200°C.
  6. Reduce heat to 180°C and cook for a further 50 minutes or until almost set.
  7. Transfer to cooling rack, and chill once cooled.
  8. Dust with icing sugar.
  9. Serve cold, with (optional) cream, ice-cream, yogurt, etc.

Notes​

2016-04-24​

  • 500g pumpkin purée (combined Kent and Butternut)
  • 3 eggs
  • 180g sugar
  • 270ml coconut cream
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • baked at 160 degress for ~ an hour?

2016-06-12​

  • 375g gluten-free flour
  • 75g caster sugar
  • 200g butter
  • two whole eggs
  • 682g pumpkin purée (combined Kent and Butternut)
  • 6 eggs (nice and eggy, but probably one too many)
  • 270ml light coconut cream (all I had on hand)
  • 150g Stevia (overally, just a little too sweet IMO)
  • 50g brown sugar
  • 2 tsp cinnamon (definitely wasn't too much)
  • a pinch of salt
  • blind baked for 15 mins @ 200°C
  • baked for 15 min @ 200°C, the about 1:10 @ 180°C.

The pastry worked out really well, as did the filling. Though the filling was perhaps a little too sweet fro my liking, and sligtly too eggy. Five eggs probably would have been just right.