Last week I thought I'd got the pumpking pie nailed. This week I tweaked the recipe slightly, and it is better still.
I used fresh ginger, added some star anise and a little chili. That made the filling lovely and zingy, with a slight acidic note that was very pleasing.
I also resuced the quantity of almonds in the crust - which made it slightly less intrusive.
I'm off to make another one right away!
Chris's Even More Perfect Pumpkin Pie
the pumpkin:
750g pumpkin flesh
Cut the pumpkin flesh into chunks and cook with a splash of water over a low heat until tender. Let it cool, then drain any excess water.
the crust:
250g plain flour
50g whole, unpeeled almonds,
170g butter
50g sugar
Put all the crust ingredients into a food processor and zap them until there is no more plain flour in sight and the mixture resembles fresh breadcrumbs. Don't try to blend it into a dough.
Pour the mixture into a buttered, 30cm (12") pie dish. Press the mixture around the sides with your fingers to make the rim, then press the rest into the bottom - I use a tablespoon for this bit.
the filling:
10g cinnamon stick
1/2 nutmeg
5g cloves
1 star anise
1 dry chili
50g fresh ginger
100g sugar
3 large eggs
250g creme fraiche
200ml milk
Zap the spices in a grinder till finely powdered. Add to the pumpkin.
Whizz the fresh ginger and a tablespoon of the sugar in a blender till it resembles musged apple. Add that to the pumpkin too.
Add all the remaining ingredients to the pumpkin, and zap with a hand blender until thouroughly blended. The result should be quite thick.
and now, the pie
Pour the filling into the unbaked pie-crust, being careful not to overflow, or get any filling on the rim.
Bake in a pre-hearted oven at 180C for 30-40 minutes, or until starting to brown on top.
Remove from the oven and cool.
Serve cold - or chilled - with a dollop of creme fraiche.
Enjoy!
I used fresh ginger, added some star anise and a little chili. That made the filling lovely and zingy, with a slight acidic note that was very pleasing.
I also resuced the quantity of almonds in the crust - which made it slightly less intrusive.
I'm off to make another one right away!
Chris's Even More Perfect Pumpkin Pie
the pumpkin:
750g pumpkin flesh
Cut the pumpkin flesh into chunks and cook with a splash of water over a low heat until tender. Let it cool, then drain any excess water.
the crust:
250g plain flour
50g whole, unpeeled almonds,
170g butter
50g sugar
Put all the crust ingredients into a food processor and zap them until there is no more plain flour in sight and the mixture resembles fresh breadcrumbs. Don't try to blend it into a dough.
Pour the mixture into a buttered, 30cm (12") pie dish. Press the mixture around the sides with your fingers to make the rim, then press the rest into the bottom - I use a tablespoon for this bit.
the filling:
10g cinnamon stick
1/2 nutmeg
5g cloves
1 star anise
1 dry chili
50g fresh ginger
100g sugar
3 large eggs
250g creme fraiche
200ml milk
Zap the spices in a grinder till finely powdered. Add to the pumpkin.
Whizz the fresh ginger and a tablespoon of the sugar in a blender till it resembles musged apple. Add that to the pumpkin too.
Add all the remaining ingredients to the pumpkin, and zap with a hand blender until thouroughly blended. The result should be quite thick.
and now, the pie
Pour the filling into the unbaked pie-crust, being careful not to overflow, or get any filling on the rim.
Bake in a pre-hearted oven at 180C for 30-40 minutes, or until starting to brown on top.
Remove from the oven and cool.
Serve cold - or chilled - with a dollop of creme fraiche.
Enjoy!
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