Pumpkin Pie
Pumpkin pie, as we know it today, has evolved significantly over the centuries. While it may seem relatively modern, with its current form established in the 1800s, its origins date back to the 1600s.
The earliest version, known as “pumpion” pie, featured a coarser, chunkier filling. In contrast, the modern pumpkin pie is characterised by a savoury crust and a smooth, liquid filling that is baked until set. This transformation not only altered the texture but also introduced the iconic “Thanksgiving” aroma of warm spices that fills the home during baking.
Prep time
60 min
Serves
up to 12
Cook time
60 min
THE FACTS
Create filling days in advance
Dial up of down the depth of flavour
Able to leave out of the fridge for 2 days
PIE CRUST
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.
You can follow the directions below or follow along with the...
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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
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