Monday, July 09, 2012
Let's start the week off on a sweet note. I had half a small pumpkin in the fridge for almost too many days and announced I'd make pumpkin and lentil soup. "Why don't you turn it into pumpkin pie?" asked Pete. Hmmmm. Ok. I've never really been sold on pumpkin pie. It's a textural thing.
I was willing though to give it a go and hopefully create a new family favorite.
So, I scoured the net and my cookbook collection for pumpkin pie recipes. I took what I liked from each of them, plussed and minused ingredients here and there and...ta da! Pumpkin pie, sweet and spicy. I've decided that really, pumpkin pie is just like a custard tart only orange.
When I pulled it out of the oven and admired the golden caramel looking top I wished I'd had pecans to press into the smooth finish, they would have been a nice touch visually and added some much needed crunch to custardy texture.
As far as sweet pies and recipes go I am very happy with the outcome of this one. My family though were not. Knowing it was made with pumpkin River wouldn't even try it. Sol spat it out and Peter after eating a generous serve suggested I "donate the rest to the op shop". I do love his humour. Last I checked our local op shop wasn't accepting perishable food items, home made with love or otherwise.
Perhaps northern hemisphere readers, where pumpkin pie originates, may enjoy this recipe. Just because my family weren't keen, perhaps it will become a new family favorite in your house.
Oh and if you are phobic about making your own pastry give it a go. You really do get a feel for it after a few goes and nothing beats the satisfaction of getting better at it.
Enjoy! And let me know if it gets the thumbs up or down.
2 cups flour (I use white spelt)
100 grams chilled butter cut into small cubes
1 egg yolk, whisked
a sprinkle of sugar (depends how sweet you like it, anywhere from a teaspoon to a tablespoon and if you've quit sugar you can use natvia stevia powder)
2-3 tbsp chilled water
1 tsp ground ginger
2 cups pureed pumpkin, cooled
1 tbsp honey
1 teaspoon cinnamon
1/2 teaspoon nutmeg
3 tbsp molasses brown sugar
4 tbsp plain yoghurt (most recipes use cream here which you could use 1/2 cup if you prefer)
1 tbsp flour
1/2 cup milk
Mix flour, ginger and sugar in a large mixing bowl and then rub butter in with your fingertips until it resembles fine breadcrumbs. Make a well in the centre and drizzle in egg yolk and add water 2 tablespoons first, then using a butter knife start to cut the water into the flour until it starts coming together in clumps, you will be able to tell here if you need to add more water, if it is coming together easily then keep going and don't worry about adding more but if it is looking very dry and crumbly and like there is no way all the flour will come together then add more water. Then using your hands lightly bring it together into a ball. And set it aside in the fridge to rest for an hour.
On a lightly floured surface roll out pastry and line pie dish. Line pastry with baking paper and fill with rice or pastry weights to bake blind at 190C for 10 minutes. Remove from oven and remove rice and baking paper. Return pie case to oven, reduce temperature to 170C and bake for a further 10-15 minutes or until base is crisp.
In a mixing bowl combine pumpkin, spices (you can use any combo and amount you like ie. more cinnamon, no nutmeg, cloves, ginger, whatever your tastebuds like), sugar, honey, yoghurt, flour and milk. Last of all mix in eggs.
Pour filling into prepared pastry case and bake in oven at 180C for 35-45 minutes until set and golden.
Can be served warm or cold. If you're feeling totally decadent, one recipe I looked at suggested it be served with cream whipped with a dash of maple syrup.