Even the small cuts of pumpkin from the supermarket are too much for two people to eat in one meal. So I chopped it all up at once and microwave-steamed a "crown cut" of pumpkin (about 1kg). It's served me well for dinner during the week, but now it's time to use up the rest.
Pumpkin pie is surprisingly easy, and very delicious... especially in winter. I adapted my recipe from the Women's Weekly.
I make it easy on myself by using pre-made frozen pastry sheets, but you could make your own shortcrust if you're feeling really enthusiastic! This time, I didn't have any shortcrust so I've used puff pastry. Oh well. It's really just an edible bowl for the deliciousness inside anyhow. Plus, I never eat the pastry.
- Frozen shortcrust pastry (or make your own!!)
- 500g or 1 and a half cups of mashed pumpkin. Don't worry if it isn't perfectly pureed.
- 3/4 cup of cream
- 3 eggs
- 1/3 cup firmly packed brown sugar
- 2 tablespoons (about 30ml) of maple syrup
- 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1 teaspoon powdered ginger
- 1/4 teaspoon cardamom
It will take about 20 minutes until the pastry is largely cooked. While this is cooking, mix together the pumpkin, cream, and spices. I never have fresh cream, as it goes off faster than I can use it. You can buy 1 cup tins of cream in NZ - this is perfect for this recipe, just keep the little extra for serving. Don't stress if you have different spices to this recipe, just use whatever you like or have. If it smells good to you, use it!
In another bowl, mix the brown sugar, maple syrup and eggs really well. Then mix this thoroughly into the pumpkin goo.
Take the pastry case out of the oven, and let it cool a bit. Turn the oven down to 180 C.
When the pastry is cool, fill it with the wet mixture, and bake for between 45min to 1 hour (check when it gets close to the time). If it doesn't jiggle in the pie case, then it's done.
If anyone knows how to make gluten-free pastry, let me know... then this dish will be delicious and safe for even more of you!