If you’re about to swipe away from the web page in annoyance, considering this recipe may need been helpful three weeks in the past, keep in mind, pumpkins aren’t only for Halloween, they’re for all times. Or, at the least, autumn – and, when you’re American, Thanksgiving particularly, the place pumpkin pie is as a lot a part of the celebrations as deep-fried turkey and candy potatoes with marshmallows (I do know, I do know), and significantly much less prone to get misplaced in translation.
Prep 25 min
Prepare dinner 90 min
Makes 1 x 20cm pie
For the pastry (or use 300g ready- made shortcrust pastry)
170g plain flour
1 pinch salt
100g chilly butter
2 tbsp caster sugar
1 egg yolk
For the pie filling
1 small culinary pumpkin or medium butternut squash (see step 1)
1 pinch salt
145g maple syrup
three tbsp golden rum – non-compulsory
1 tsp cinnamon
½ tsp floor ginger
¼ tsp floor cloves (or 5 cloves, floor)
2 massive eggs, overwhelmed
150ml evaporated milk
1 Choose your pumpkin
This pie relies upon completely on utilizing the fitting pumpkin, so don’t be tempted to make use of the watery innards of your Halloween jack o’lantern, must you nonetheless have them hanging round. As an alternative, get hold of a good cooking selection similar to crown prince or purple onion squash, which can be found at greengrocers, farm outlets and markets, or use a butternut squash.
Not all squashes are made equal: select solely a good cooking selection similar to crown prince, purple onion or butternut.
2 Put together the pumpkin
Warmth the oven to 200C (180C fan)/390F/fuel 6. Lower the pumpkin into halves or quarters, relying on its measurement, and scoop out the seeds and stringy bits. To roast the seeds at a later date, clear them first, then boil for 5 minutes, drain and dry. Toss with a little bit oil, and bake, unfold out on a tray, in a 180C (160C fan)/350F/fuel four oven for about 10 minutes.
three Prepare dinner the pumpkin
Roast the pumpkin for half an hour, till tender, then peel and puree. Depart to empty whilst you make the pastry.
Organize the pumpkin pores and skin aspect up in a roasting tin simply sufficiently big to suit it multi function layer, then scatter over two tablespoons of chilly water. Bake for about 30 minutes, till the flesh is tender right through, then take away and put aside to chill barely. Flip off the oven except you’re utilizing ready-made pastry.
four Puree the pumpkin
As soon as the pumpkin is a cushty temperature to deal with, peel off and discard the pores and skin and scoop the flesh into the bowl of a meals processor. Whizz till you have got a clean puree, then switch to a nice sieve set over a bowl or the sink. Depart to empty whilst you make the pastry (or for about half an hour when you’re not).
5 Make the pastry
Grate butter into the flour, rub it in, then add sugar, egg yolks and a little bit water. Stir to carry collectively right into a dough.
Sift the flour right into a bowl, stir within the salt, then grate within the butter. Rub in together with your fingertips, till the combo seems like coarse sand, then stir by means of the sugar. Combine the egg yolk with two tablespoons of iced water, and sprinkle half of this over the dough combination. Stir till it comes collectively right into a agency however not damp ball – add a little bit extra of the egg yolk combine, if want be.
6 Put together and line the tin
Roll out the dough to the thickness of a £1 coin, then use to line a greased tart tin and trim the sides.
Grease a 20cm tart tin. Roll out the pastry on a frivolously floured floor to about 3mm thick, and use to line the tin. Prick throughout with a fork, and chill for 30 minutes. Warmth the oven to 180C (160C fan)/350F/fuel four, then line the case with greaseproof paper and baking beans or rice.
7 Blind bake the pastry
Fill the case with beans or rice, and blind bake for 15 minutes. Take away the beans and bake once more for 10 minutes.
Bake the pastry case for 15 minutes, then take away the new paper and beans, and bake for one more 5 to 10 minutes, till the bottom is pale golden. Whereas the crust is baking, put 250g of the pumpkin puree right into a bowl with a pinch of salt, and discard the liquid that has drained from it.
eight End the filling
Stir the syrup, rum and spices into the pumpkin puree, then add the eggs, adopted by the evaporated milk.
Stir the maple syrup, rum (if utilizing; most darkish spirits or liqueurs will work right here, by the way) and spices into the pumpkin puree. Style for sweetness, including a little bit extra syrup or spice when you suppose it crucial, then beat within the eggs. Slowly whisk within the evaporated milk till it’s a thick, creamy consistency – chances are you’ll not want all of it.
9 Fill the tart and bake once more
Pour the filling into the case, bake till barely wobbly within the centre, then cool earlier than serving with cream.
Pour the filling into the blind-baked pastry case, and bake for about 40 minutes, checking on it from half an hour onwards, till the filling is ready, however nonetheless barely wobbly within the centre. Depart to chill within the tin for at the least an hour earlier than serving, so the filling has time to set.