Pumpkin & pecan pie
I am a sucker for pumpkin pie, although I must admit when I was younger it struck me as one of the oddest dishes in the entire world. Pumpkin pie is a wonderful combination of the dark f lavours of roasted pumpkin, the sweetness of molasses and the earthiness of cinnamon, cloves, ginger and nutmeg in one delicious mouthful. READY IN 2 hours 15 minutes SERVES 6
Pastry or 1 sheet of store-bought shortcrust pastry
PUMPKIN PIE FILLING
250 grams plain (all-purpose) flour 1 tablespoon icing (confectioners’) sugar pinch of salt 125g unsalted butter, chilled 1 egg, chilled 1 tablespoon water, chilled 1 small butternut pumpkin (squash), peeled, cored and cut into small pieces 110 grams pecans 1 teaspoon dried ginger 1⁄2 teaspoons dried cloves 1⁄2 teaspoons nutmeg 1⁄2 teaspoons ground cinnamon 4 eggs 185 grams firmly packed brown sugar 3 tablespoons molasses 375 ml tinned evaporated milk 1 Preheat the oven to 180°C. Place the pumpkin on a baking tray and roast for 20 minutes, or until slightly browned and blackened. 2 Place the pecans onto a chopping board and crush them using a rolling pin. Place a dry frying pan over low heat, add the pecans and roast until fragrant, then set aside. Return the frying pan to the stovetop over low heat and roast the ginger, cloves, nutmeg and cinnamon until fragrant. Place the pumpkin, ginger, cloves, nutmeg and cinnamon into a food processor and process until combined. 3 Place the eggs into a large mixing bowl and whisk. Add the brown sugar, pumpkin mix, molasses and evaporated milk and whisk together vigorously until combined. 4 Add the pecans and fold through. Let sit for 1 hour covered in the fridge. To make the pastry, chop the butter into small cubes and set aside in the fridge. Place the egg in a small bowl and whisk. Set aside in the fridge. Clear a workspace and sieve the flour and icing sugar on your bench, then add the salt. Add the butter and work through by pinching the pieces of butter into the flour until it resembles chunky breadcrumbs. Remove the whisked eggs from the fridge and add the chilled water, stirring until combined. Add the mixture to the flour and work with your hands until mixture begins to form large clumps. (Don’t overwork the dough as the butter may melt). Bring together into a rough dough and then form into a disc. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes. 5 Preheat the oven to 220°C. Grease a pie dish with some butter. Lightly flour a clean work surface and remove the pastry from refrigerator. 6Using a rolling pin, roll out the pastry until it is a large disc that will easily fit into your pie dish (Remember, being too big and trimming is better than too small). Line the pie dish with the pastry, ensuring it is pressed down in the corners and prick the bottom of the pastry gently with a fork. Place the pie dish in the fridge for 15 minutes. 7 Remove the pie dish from the fridge and place a sheet of baking paper in the centre of the dish and fill with uncooked rice and blind bake for 10 minutes. Remove the paper and the rice weights and return the pie shell to the oven for a further 5 minutes. Remove the pie shell from the oven, trim away any excess edges and get the pumpkin mixture from the fridge. 8 Gently pour the mixture into the pie shell ensuring it is evenly distributed. Reduce the oven temperature to 170°C and bake for 45 minutes, or until the filling is set. Remove pie from oven and set aside to cool. Serve with a scoop of coconut, date and molasses frozen yoghurt (see page 196) on the side.
Pumpkin & pecan pie