I thought I'd perfected the Pumpkin Pie, and then this year I made it better.
Well, maybe not better, but different. Maybe a little more traditional: I've replaced the crème fraiche with evaporated milk, pre-baked the crust and pre-cooked the custard to make it extra creamy.
The evaporated milk gives the pie a more traditional, caramelly flavour.
Which Pumpkin?
The most important aspect of a good pumpkin pie is - not surprisingly - the pumpkin. Don't bother with the pumpkins that are sold in supermarkets for carving at Halloween. These are bred for easy scooping, not great cooking. Use a "real" pumpkin - with dense flesh and a bold colour. My favourite is Potimarron - a bright orange, onion-shaped variety with a slight chestnutty flavour.
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 I think an almond biscuit crust is 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...
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
225g plain flour
75g whole, unpeeled almonds,
170g butter
50g sugar
Put all the crust ingredients into a food processor and zap them until 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. Flute the edge of the crust.
Bake the crust at 180C for 20 minutes. You don't need to use baking beans - this pastry won't puff up.
The filling
Now it's all about the combination of spices. I use fresh ginger, some star anise and a little chili. These make the filling lovely and zingy, with a slight acidic note that's very pleasing.
10g cinnamon stick
1/2 nutmeg
5g cloves
1 star anise
1 dry chili
50g fresh ginger
100g sugar
3 large eggs
1 can evaporated 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 mushed apple. Add that to the pumpkin too.
Add all the remaining ingredients to the pumpkin, and zap with a hand blender until thoroughly blended. The result should be quite thick.
If you want the filling to be extra smooth, at this stage you should strain it through a sieve.
Now heat the filling in a pan over low heat until it starts to barely thicken - about 70C
And now, the pie
Pour the filling into the pie-crust, being careful not to overflow, or get any filling on the rim.
Bake in at 140C for 30 minutes, or until set.
Remove from the oven and cool.
Serve cold - or chilled - with a dollop of crème fraîche.
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