I was a stranger to the wonderful pumpkin pie until 3 years ago when I agreed to make one for Celeste’s famous Thanksgiving feast. Little did I know what I agreed to. It’ s a bit of a mission (as there is no canned pumpkin readily available in this country) but totally worth it. This recipe is a combination of many and developed over the last few years.
Here we go, embrace yourselves…
Start by making your pumpkin puree. Best to start this the night before you think of baking as it needs to be left to drip over night.
1. Wash the exterior of the pumpkin with cool water to remove any dirt from the outer surface.
2. Remove the stem from the pumpkin and cut the pumpkin in half lengthwise.
3. Scrape out the seeds and stringy fibers from the center of the pumpkin using a metal spoon. Discard the stringy fibers and if preferred, the seeds can be saved to make roasted pumpkin seeds. (YUM!)
4. Leave the pumpkin in halves .
5. Preheat the oven to 180°C.
6. Coat the surface of the pumpkin halves with vegetable oil.
7. Place them cut side done in a roasting dish and add 1 cup of water.
5. Place the pumpkin in the preheated oven and bake for 60 to 90 minutes.
6. The pumpkin should be baked until the flesh is very tender. Poke with a fork to check for doneness.
7. When the pumpkin has cooked to proper tenderness, remove from the oven and allow to cool until it can be handled comfortably.
8. Scrape the flesh out of the pumpkin halves and discard the skins. Place pumpkin flesh in a large bowl.
9. Mash the pumpkin by hand using a potato masher. Mash until all the pumpkin is a smooth consistency.
10. Drain moisture from the puree by placing it in a sieve lined with paper towels. Be sure the sieve is placed in a bowl to catch the liquid as it drains from the pureed pumpkin.
11. Cover the puree with plastic wrap. Place in the refrigerator and allow puree to drain for at least 2 hours. Drain overnight if possible.
Now you’ve prepped your pumpkin you’re ready to get involved with the pastry. I normally make my pastry using this Patee Sucree recipe but you could as easily by it readymade.
Time for filling: (make sure you have blind baked the pastry to avoid a soggy bottom – Yes, I watch The Great British Bake Off :)
1 1/2 c. pumpkin puree
1 1/2 c. heavy cream
1/2 c. brown sugar
1 tbsp. flour
1/2 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground nutmeg
1/2 c. Golden syrup
3 eggs, beaten
1 tsp. vanilla
whipped cream for serving
Preheat oven to 180°C.
1. Combine flour in with the brown sugar and stir until they are evenly distributed.
2. Add the brown sugar and flour mixture to the pumpkin puree and heavy cream. Beat until well blended.
3. Add the salt, cinnamon, ginger, and nutmeg. Stir into pumpkin mixture.
4. Add Golden Syrup and beat until well blended.
5. Add the beaten eggs and vanilla to the mixture.
Beat the eggs and vanilla into the mixture until thoroughly mixed.
6. Pour pumpkin filling into the unbaked pie shell.
Place the pie in the preheated oven and bake for 50 to 60 minutes.
7. Check after 30 minutes to see if it looks like the crust is going to brown too much. If so, place a piece of foil over the pie. Remove the foil for the last 10 minutes of baking time so crust will finish browning.
10. To check for doneness, insert the tip of a table knife in about 1 inch from the center of the pie. The knife will come out clean if the pie is done.
FINALLY you got yourself a Pumpkin Pie. Now just slab even more cream on top and you’re ready to be even more thankful.