My first attempt at Pumpkin Pie went quite smoothly. It was sweet without being super sweet and as you can see above, the vultures were eyeing it off well before dinner had commenced. The only problem being that he has to actually eat his dinner to achieve the goal of the Pie.
Although I thoroughly believe he was a Labrador in a past life – as he is entirely food motivated – it makes no difference what the allure of dessert holds – dinner is normally still a fight. After many attempts at excuses and numerous threats of being sent to his bedroom, dinner was consumed and his pie was devoured.
The recipe was from this months Super Food Ideas and while I detest making Pastry from scratch, it is worth it. The only thing I would do differently is use a glass Pie dish next time.
(super food ideas July 2012 p 81)
1/3 cup Brown Sugar
1 Tblsp cornflour
2/3 cup evaporated milk
1 1/4 cups cold mashed Kent Pumpkin (about 500g before mashing)
2 tblsp maple syrup
1 tsp mixed spice
icing sugar and whipped cream to serve
1 1/2 cups Plain Flour
1/4 cup caster sugar
125g chilled butter
1 egg yolk
1 tblsp iced water
1. To make the Pastry; place flour, sugar and chilled butter in a food processor. Process until mixture resembles fine breadcrumbs. Add egg yolk and water. Process until dough just comes together. Turn pastry out onto a lightly floured surface. Knead until just smooth. Shape into a disc. Cover with plastic wrap and refrigerate for 30 mins.
2. Preheat oven to 200 degrees C/180 degrees C fan-forced. Place an oven tray in oven. Grease a 4-cm deep, 20cm (base) round pie dish. Roll out pastry between two sheets of baking paper until large enough to line base and sides of prepared dish (about 30cm). Line dish with pastry. Trim edge. Refrigerate for 15 min. Line pastry case with baking paper, fill with uncooked rice and blind bake for 10 mins. Remove paper with rice and bake for a further 10 mins. Set aside to cool.
3. Reduce over to 180 degree C/160 degrees fan-forced
. Combine brown sugar and cornflour in a medium bowl. Whisk in eggs, evaporated milk, pumpkin, maple syrup and mixed spice. Pour into pastry andbake for 45 – 50 mins or until filling has set. Cool and refrigerate until Chilled.
Dust pie with icing sugar and serve with whipped cream.