The Ultimate Pumpkin Pie
This recipe for pumpkin pie was given to me many years ago by Frances Bendixon, and it's still the one I use every autumn.
|1.25kg (2lb 12oz)||wedge of pumpkin (or other winter squash, or 3 large butternut squashes), cut in half, seeds and fibres removed|
|Oil, for greasing|
|1½ tsp||ground cinnamon|
|½ tsp||ground ginger|
|½ tsp||ground allspice|
|250ml (9fl oz)||double cream|
|125ml (4fl oz)||maple syrup, or to taste|
|For the pastry:|
|225g (8oz)||plain flour|
|A pinch||of salt|
|115g (4oz)||chilled butter, diced|
You will need a deep 23cm (9in) pie plate or tart tin, and a food processor.
Preheat the oven to 190°C/375°F/gas 5. Place the pumpkin on an oiled baking sheet, cut-sides down, cover with foil and bake in the oven until soft (this could take up to 2½ hours).
Leave the cooked pumpkin to cool, then scoop out the pulp and whizz in a food processor until smooth. Tip into a colander lined with a double layer of muslin and leave to drain overnight to eliminate any wateriness.
Next day, sift the flour with the salt. Rub the butter into the flour until it resembles fine breadcrumbs. Make a well in the centre and add the egg yolk and enough iced water to form a soft dough. Mix quickly and lightly, and knead very briefly until smooth.Wrap and chill for at least 30 minutes. Bring it back to room temperature before using.
Place a baking sheet in the oven and preheat to 220°C/425°F/gas 7. Line a deep 23cm (9in) pie plate or tart tin with the pastry. Use a fork to decorate the rim. Prick the base with a fork and chill until needed.
Beat the eggs, then beat in the pumpkin purée, followed by the spices, salt and cream. Add the maple syrup gradually, tasting as you do so (if you use a sweet squash, you may not need all of it). Add extra spices to taste then pour the mixture into the pastry case.