I’ve always been so intrigued with Pumpkin Pie. Every time I watch a movie that has pumpkin pie in I start drooling and I long for a slice. And then I thought, “what’s stopping me from making my own?” So I did it. I googled probably 20 different recipes and found a common thread throughout. Most of them use evaporated milk, the same spices and obviously pumpkin. Most say they use ‘canned pumpkin’ but seeing as we don’t have that here in South-Africa, I just made my own butternut puree. Some of them recommend ‘brulee-ing’ the top, which I did. It adds a bit of texture and added sweetness. But unfortunately my mini blow torch is packed away so I used the grill of the oven and it burnt the edge of my pastry a bit.
The end result is just like I imagined it. Velvety & smooth with a spicy, butternut taste. Not something I’ll make all the time but definitely something you should try once in your lifetime. Oh, I also made my own pie pastry and that also contributed it to the success. The pastry was almost like Shortbread and really delicious.
For the pastry
2 cups flour, plus more for rolling
3 tablespoons sugar
1/4 teaspoon salt
3/4 cup cold, unsalted butter, cut into small chunks
1 egg yolk
2 tablespoons ice water, plus more if needed
Combine the flour, sugar and salt in a large mixing bowl. Add the butter and mix with your fingers until the mixture resembles coarse breadcrumbs. Add the egg yolk and ice water and work that in with your hands. Check the consistency of the dough by squeezing a small amount together between thumb and forefingers: You want there to be just enough moisture to bind the dough so that it holds together without being too wet or sticky. If it’s still crumbly, add a little more ice water, 1 teaspoon at a time. When you get it to the right consistency, shape the dough into a disk and wrap it in plastic. Put it in the refrigerator and chill for at least 30 minutes.
For the Pumpkin filling:
1 1/2 cups Butternut Puree
1 cup Light Brown Sugar
1 1/2 cups Evaporated Milk (Ideal Milk)
1tsp Ground Ginger
1/2tsp Ground Cloves
1 tsp Vanilla Extract
4-5tbsn Sugar for Bruleè
In a mixing bowl, combine all the ingredients except for the sugar for the Bruleè. Roll out the pastry to fit into a suitable pastry dish and transfer to the dish. Cut off the excess. Pour the Pumpkin mixture into the pastry case and place in a 200°C oven. After 10 minutes, turn the temperature down to 170°C and Bake for a further 30 minutes. Remove from the oven and allow to cool completely. Serve with sweetened whipped cream.