Those of you who know me well - or at all in fact - will be aware that at this time of the year I always become obsessed with the recipe for the perferct Pumpkin Pie.
This year, with the benefit of advancing age, extensive travel around the USA, and a stroke of genius, I think I've finally cracked it.
Which Pumpkin?
The most important aspect of a good pumpkin pie is - not surprisingly - the pumpkin. Choose badly and you may as well not bother...
My main tip, is don't bother with the pumpkins that are sold in supermakets for carving at halloween. These are bred for easy scooping, not great cooking. Scoop away by all means and amuse the kids, but throw away the insides - and find something better.
Most varieties sold with eating in mind will make a good pie. my favourites are:
The Crust
Too many pies make do with a dreary, floury crust that becomes soggy as soon as the pie comes out of the oven. Having tried many alternatives in my tireless quest, I think the almond biscuit crust is pretty well perfect. And what's more, it's dead easy to make - you just zap all the ingredients in a blender and press the resulting crumby mixture into the pie dish - no rolling required.
So, here we go...
Chris's 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.
for the crust:
200g plain flour
75g whole, unpeeled almonds,
170g butter
75g 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:
100g sugar
3 large eggs
250g creme fraiche
200ml milk
1tsp powdered ginger
1tsp cinnamon
1tsp grated nutmeg
1/2tsp ground cloves
Add all the filling ingredients to the cooked 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!
This year, with the benefit of advancing age, extensive travel around the USA, and a stroke of genius, I think I've finally cracked it.
Which Pumpkin?
The most important aspect of a good pumpkin pie is - not surprisingly - the pumpkin. Choose badly and you may as well not bother...
My main tip, is don't bother with the pumpkins that are sold in supermakets for carving at halloween. These are bred for easy scooping, not great cooking. Scoop away by all means and amuse the kids, but throw away the insides - and find something better.
Most varieties sold with eating in mind will make a good pie. my favourites are:
| Potimarron This is a bright orange, onion-shaped variety with a slight chestnutty flavour. |  |
| Potiron rouge vif d'Étampes The most widely grown variety in France, with a dense, orange flesh. |  |
| Hungarian Blue This has silvery-blue skin, and firm orange flesh. It's also great in soups. |  |
The Crust
Too many pies make do with a dreary, floury crust that becomes soggy as soon as the pie comes out of the oven. Having tried many alternatives in my tireless quest, I think the almond biscuit crust is pretty well perfect. And what's more, it's dead easy to make - you just zap all the ingredients in a blender and press the resulting crumby mixture into the pie dish - no rolling required.
So, here we go...
Chris's 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.
for the crust:
200g plain flour
75g whole, unpeeled almonds,
170g butter
75g 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:
100g sugar
3 large eggs
250g creme fraiche
200ml milk
1tsp powdered ginger
1tsp cinnamon
1tsp grated nutmeg
1/2tsp ground cloves
Add all the filling ingredients to the cooked 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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