|This morning I received a request for a pumpkin pie recipe. Here’s mine, from my second cookbook ‘Cooking with Kurma’. It’s a beauty, and tastes as good as it looks.
This is a spicy, all-American favourite dessert. Select highly flavoured, dark-fleshed pumpkins for optimum flavour. For Australian readers, butternut, or especially Jap pumpkin, is highly recommended.
PREPARATION AND BAKING TIME: about 2 hours
YIELD: one 22.5cm (9-inch) pie
1 cup unbleached plain flour
1/3 cup butter
1/2 teaspoon salt
5-7 tablespoons cold water
1 medium-sized pumpkin
one 400g can sweetened condensed milk, 1 1/4 cups
2 tablespoons cornflour (cornstarch)
1 teaspoon cinnamon powder
1/2 teaspoon salt
2 teaspoons freshly-ground whole allspice berries
1/2 teaspoon freshly-grated nutmeg
To prepare the pastry:
1. Combine the flour, butter and salt in a food processor and process with 12-15 short bursts until it resembles coarse breadcrumbs. Sprinkle in 2 tablespoons cold water, and process with another 6 short bursts. Add another 1 or 2 tablespoons water, if required, to form a damp mass.
2. Remove and gather the pastry into a ball, and place it on a floured surface. Roll out the pastry to line a 22.5cm (9-inch) pie dish or tart pan with removable bottom. Trim and crimp the edges and chill while you prepare the filling.
To prepare the filling:
1. Split the pumpkin crosswise. Remove and discard the seeds and fibres. Place the pumpkin, cut side down on a lightly buttered baking sheet. Place in a 160 C/320 F oven and bake for about 1 hour, or until the pumpkin is tender when pierced with a knife.
2. Scrape away the pulp from the skin, discard the skin, and place the pulp in a food processor fitted with a metal blade. Process in batches until smooth.
3. Force the pumpkin purée through a sieve, measure 2 cups for the pie and reserve the remainder for other purposes. Combine the measured pumpkin purée with all the other filling ingredients. Beat with a wire whisk until smooth and creamy.
To assemble and bake the pie:
Pre-heat the oven to 200 C/390 F. Pour the filling into the chilled pastry case and smooth it out. It should be barely 2.5cm (1-inch) deep. Bake for 40 minutes or until the filling is set. Cool, cut into wedges and serve with whipped cream.
Posted by Kurma on 18/10/07; 7:05:59 AM