About the Recipe
One essential tip for making pumpkin pie is to roast the pumpkin before blitzing. Roasting not only caramelises the outside and helps the pumpkin shed excess moisture, resulting in a pie that isn’t runny. For those unfamiliar with pumpkin pie, the silky filling is somewhat reminiscent of a baked cheesecake. However, it stands out with its deep, warm, and spicy flavours, balanced by the gentle sweetness of the crust and a dollop of cream, making each bite a delightful experience.
Ingredients
450 grams (2 cups fresh roasted pumpkin puree
1/2 cup 112g brown sugar
1/4 cup 55g granulated sugar
2 tbsp 23g plain flour
1/2 tsp 4g salt
2 tsp 6g ground cinnamon
1 tsp 6g ground nutmeg
1 tsp ground ginger
1 tsp 3g ground allspice
1/4 tsp ground cloves
1 tsp vanilla or two pods
1/2 cup 115g heavy cream
1/4 cup 76 grams mascarpone cheese
1/4 cup 67 grams full fat sour cream
3 xl large eggs
Method
1. Create pie crust (or if you are in a hurry use a readymade shortcut pastry). It is best to pour the filling into a cooled pie crust.
2. Remove the rind of the pumpkin and cut into 1 inch squared pieces, drizzle some vegetable oil over the pumpkin and toss before placing into a 200°c preheated oven for at least 40 minutes.
3. Once the pumpkin has a little caramelisation remove and let cool for 15 minutes.
4. Place slightly cooled pumpkin into a pot and with a stick blender blend until mush.
5. Stir the blitzed pumpkin until you start to see steam then add spices and stir until combined. Stir for roughly 10 minutes to further remove moisture.
This will awake the spices.
6. Combine the room temperature cream, sour cream, mascarpone, vanilla and eggs ready to pour into the pumpkin mixture.
7. Whisk the plain flour into the warm pumpkin pure and measure the pure into a tall jug to allow mixing with ease.
8. Pour in 1/3 of the room temperature cream mixture in with the pure and blitz until partially combined.
9. Pour 1/2 the remaining cream mixture and mix then the remaining cream mixture and mix until fully combined.
10. Place pastry shell on a baking tray to transport the pie to the oven.
11. Pour mixture through a sieve to remove any larger pieces of caramelisation or spices.
12. Carefully place the filled pie shell into a 180°c preheated oven for 30 minutes.
13. Remove from the oven when the centre of the pie still has a slight jiggle. If the centre is still watery reduce the heat to 150°c to finish setting the pie for 10 minutes.
14. Allow the pie to cool for 4+ hours before either pipping on some Chantilly cream. If you have cooked ahead of time you can place in an airtight container with the lid slightly cracked to allow any additional heat to escape.
Placing the pie in the fridge will sweat