pumpkin pie after thanksgiving

Well thanksgiving has been and gone but I just couldn’t get over that delicious pumpkin pie that I learnt how to make at Williams-Sonoma back here. So I set aside an afternoon to make my first ever pumpkin pie and it did not disappoint. Everyone loved it…..OK almost everyone loved it and the best thing is that it tastes even better the next day. Wow it was good after a night in the fridge. So please try to save half your pie for the next day…..if you can.

It does take some effort but is worth every step including the roasting of the pumpkin to make pumpkin puree.Unless you are one of the kids who desperately wanted to start cracking eggs and mixing as soon as I was getting the ingredients out of the pantry. There are a few steps before we get to that bit. And you’ll notice that you need a few ingredients to make this recipe but it’s so worth it and serves at least 10-12 people.

The pie base is a mixture of crushed almond biscotti, butter and sugar.

And the pie filling is a delicious mix of roasted pumpkin puree, cream, milk, eggs, sugar and some delicious spices. You bake the pie for about an hour or so, leave it to cool then enjoy. But actually I enjoyed the pie best when it was warm and also the next day when it was out of the fridge so however you prefer to eat it. Why not have a slice at different temperatures and then decide……………………..great excuse to eat pie.

I’ve converted the quantities and directions for the thermomix and I think if you haven’t tasted pumpkin pie before then just give it a go. If you were after a gluten free crust I think the LEDA gingernut biscuits crushed would be fabulous. And a lovely reader Sarah has just told me that Orgran do a gluten free/vegan biscotti so that sounds pretty perfect too. The filling is gluten free if you use a gluten free flour so it’s just a matter of using a different biscuit for the crust.

And that was my very first pumpkin pie………………have you tasted pumpkin pie before or made one. Thoughts?

pumpkin pie after thanksgiving

 

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Prep time

1 hour

Cook time

1 hour 20 mins

Total time

2 hours 20 mins

 

This recipe comes from the Williams-Sonoma Cooking School at Bondi Junction. I've converted it to the thermomix.

Serves: 10-12

What you'll need

• 170g almond biscotti
• 30g sugar (I used raw)
• 55g unsalted butter, melted
• 580g-600g pumpkin (jap or a round pumpkin rather than butternut)
• a few Tbsp maple syrup
• 200g firmly packed light brown sugar
• 60g caster/raw/rapadura sugar
• 2Tbsp plain flour (I used gluten free)
• ½ tsp salt
• 2tsp cinnamon
• ½ tsp ground ginger
• ½ tsp nutmeg (I didn't have nutmeg so used mixed spice)
• ¼tsp ground cloves
• 3 eggs and 2 egg yolks
• 200g/1 cup thickened cream
• 80g milk
• 1½ tsp vanilla extract
• 1 Tbsp brandy

Instructions

1. Place biscotti into your TM bowl and on closed lid setting press turbo a few times until the biscotti are finely crushed.
2. Add melted butter and sugar and process 10 -20 seconds on speed 4. The mixture will look like wet sand
3. Tip out the biscuit mixture to a very well greased tart tin or spring form cake tin about 20-25cm in diameter.
4. Press the biscuit mixture into the bottom of the tin and slightly up the sides of the tin.
5. Bake in a 200C oven for about 10-13 minutes or until slightly golden. Now the recipe says to leave to cool then wrap the outside of the pan with a large sheet of foil. Oops I missed that step but I'm sure it helps prevent the sides of the pie cooking too quickly.
6. Now to the filling
7. Slice pumpkin into wedges and place on a lined baking sheet. Drizzle with some maple syrup and bake in a 200 degrees oven for around 40 minutes until the pumpkin is really soft. Keep an eye on your pumpkin in the oven as you don't want it to burn.
8. Remove the skin from the cooked pumpkin and you want about 2½ cups of cooked pumpkin for your filling.
9. Place the pumpkin in a big bowl, food processor or thermomix. And process for 20 seconds speed 4 until pureed.
10. Add in brown sugar, white/rapadura sugar, salt, cinnamon, ginger, nutmeg and cloves and process for another 10 seconds speed 4.
11. Add in flour and process 10 seconds speed 4.
12. Add in eggs and egg yolks and process 10 seconds speed 4 and finally add in the cream, milk, vanilla and brandy and process for 10 seconds speed 4. Scrape down the sides of the bowl and give it another 10 seconds.
13. You could do all of that in a big large bowl with a whisk or in your kitchen aid or food processor. Just take care to ensure that you don't go crazy with those spices and overpower the dish and that the ingredients are well combined together so that your pie filling bakes evenly.
14. Place your cooled piecrust onto a baking sheet/tray and now pour your delicious pie filling into the crust. Carefully place baking tray into the oven and bake at about 160 degrees for 1 hour and 15 minutes.
15. Now the temperature for baking the pie wasn't included in the recipe and I know that 200 degrees would be too hot. So I did my pie in a 180 degrees oven and it cooked quickly but my sides were a little on the overcooked side.
16. So go for 160C in a fan forced and around 170C in non fan forced and keep an eye on it. If you want to turn up the temperature a bit then do that but keep an eye on it as the edges can cook faster than the centre.
17. Now carefully remove from the oven when your pie is cooked (a quick skewer in the centre if necessary but mine wasn't wobbling which was a good sign).
18. The recipes says to leave the pie to cool completely before serving. I can never wait so I ran a knife around the edge of the pie a few times...carefully.
19. Placed the tart tin on an upturned mug for the tart tin to fall away from the base and then carefully placed the pumpkin pie on a cooking rack, still on the tart tin base and served.
20. After the pie had cooled and we'd eaten enough, just pop it into an airtight container and store in the fridge. It was so delicious cold the next day and I tried it out on a few people/guinea pigs and they loved it.
21. Serve the pie with a dusting of icing sugar and some cream or ice cream on the side.

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