Pumpkin Pie with Maple Whipped Cream
Autumn is here!
And as much as I love summer and will miss the warm(ish) weather, long summer nights and trips to the beach I also look forward to the new season. Spending evenings at home wrapped in a warm blanket with cup of hot tea and a piece of pie. That’s another thing I love about a new season- a new array of cakes and pies baked especially for this time of year. Like pumpkin pie. I baked this pie with store bought pumpkin pure, but you can also make it from scratch by cooking 450 g of fresh pumpkin and them puréeing it through a sieve or with a blender. I found this recipe on bbc good food’s homemade and made a few changes here and there.
I also like that this pie isn’t so sweet even though it is a dessert pie. There are enough sweet treats around to satisfy that sweet tooth.
Ingredients for the pie crust – this is for two pies, but you can just use one and freeze the other for up to 2 months
300 g flour
1 tbsp sugar
1 tsp salt
225 g cold butter, cut into small cubes
5-7 tbsp of cold water
Put flour, sugar and salt into a mixing bowl with the butter.
Using a pastry cutter or a fork, cut the butter into the flour till the mixture is crumbly.
Add water, a tablespoon at a time until the dough comes together
Mix together with your hands until dough is just formed.
Shape the dough into two flat disk, cover it in plastic wrap, and refrigerate for at least 30 minutes.
Ingredients for the filling
1 can of pumpkin pure or 450g
2 large eggs plus 1 yolk
75g dark brown sugar
1 tsp ground cinnamon
½ level teaspoon freshly grated nutmeg
½ tsp ground allspice
½ tsp ground cloves
½ tsp ground ginger
275ml double cream
Maple whipped cream
2 dl of whipped cream
2 tbsp of maple syrup
Pre-heat the oven to 200C
Bake the pastry case blind for 20 minutes. Set aside to cool.
Lightly whisk the eggs and extra yolk together in a large bowl.
Place the sugar, spices and the cream in a pan, bring to simmering point, giving it a whisk to mix everything together. Then pour it over the eggs and whisk it again briefly. Now add the pumpkin pureé, still whisking to combine everything thoroughly.
Reduce the oven temperature to 180C.
Pour the filling into your pastry case and bake for 35 minutes, by which time it will puff up round the edges but still feel slightly wobbly in the centre.
Remove the pie from the oven and place the tin on a wire cooling rack. Serve warm or chilled
To make the maple whipped cream, simply add maple syrup to the cream and whisk to whipped cream.