Jill's recipe calls for store bought shortcrust pastry. Whilst I'm a fan of this for making quick pies in my pie maker, today's pie for a Blog Hop called for a home-made pastry too. I also jazzed up the presentation with a blow torch to the marshmallows on top. Whilst this recipe is heavily based on Jill Dupleix's, I adapted it a little too, so here goes:
Pumpkin Pie
Pastry
200g Plain Flour
100g Chilled Butter
Pinch of salt
2-3 tablespoons of water
Filling
1 Butter nut pumpkin
3 eggs
60g fine breadcrumbs
200g brown sugar
1tsp cinnamon
1/2 tsp ground ginger
1/2 tsp all spice
1/4 tsp nutmeg
250ml evaporated milk
Marshmallows to decorate
- Preheat the Oven to 200C;
- Halve the pumpkin and lay seed side down on a greased baking tray. Cook until tender for approx 45 mins (fan forced);
- Meanwhile, prepare the pastry: In the food processor blitz flour, salt and butter till it resembles breadcrumbs; Add water to bind, 1 tbsp at a time. When it starts to form clumps turn it out onto a floured bench top and knead till smooth;
- Wrap in cling wrap and chill in the fridge for 30 mins;
- After chilling, roll out the pastry to around 3mm thick. Prick the base a few times with a fork and return to the fridge for around 20 mins to chill again (this prevents the pastry from shrinking in the oven);
- Line pastry case with the pastry, and then cover with baking paper and pastry weights;
- Remove pumpkin from the oven and turn off fan;
- Blind bake the pastry for around 10 mins, then remove weights and baking paper and bake for another 10-15 mins until browning;
- Meanwhile, remove 350g pulp from the baked pumpkin and set aside to cool;
- Into the food processor, add the three eggs and whizz gently to lightly beat;
- Add the pumpkin flesh and process till smooth;
- Pour in spices, sugar, breadcrumbs and a pinch of salt. Beat till combined;
- Finally add evaporated milk and blitz till all mixed in and smooth;
- Pour the mixture into a slightly cooled pastry case and return to oven for 25 mins or until the filling is set;
- Remove from oven to cool slightly (can be served warm);
- To serve, line white marshmallows around the outside of the pie. Blow torch to brown the marshmallows;
- Serve with vanilla ice cream or pouring cream.
Thanks as always to the #SABH team, especially the Kitchen Crusader, for hosting this month's Bloghop!
No comments:
Post a Comment