Pumpkin pie is one of those rare foods that definitively causes division: you either love it or hate it. It really is that black & white & with no thanks to the Starbucks PSL combined with the resurrection of the apple pie lover, pumpkin pie popularity, it seems, is at an all time low. Despite this temporary wave of unpopularity, here at beige we turn a blind eye & continue with our mission to year after year make an even better pie than the last. The dury may be out this year, but we’d love to know your thoughts.
Ingredients (serves 8)
- 2 cups Pumpkin purée from a Hokkaido pumpkin (avoid squash as it contains too high a water count)
- 2 eggs & the yolk of a third
- 65g dark brown soft sugar
- 40g caster sugar
- 1 tsp salt
- 350 ml double cream
- 1 tbsp ground ginger
- 1 tbsp ground nutmeg
- 1 tbsp ground cloves
- 1 tsp ground cinnamon
- 1 tsp ground cardamom
- 1 tsp lemon zest
- 1 sour cream pie crust (see recipe below)
Method
- Heat your oven to 200ºC
- Cut the pumpkin in half, scoop out the seeds & place cut side down, side-by-side on a baking tray cooking for 45 minutes.
- In the meantime, beat eggs in a large bowl & combine both sugars, salt, all spices & lemon zest. Stir well.
- Scoop out the cooked pumpkin & add to the spice mixture. Stir in.
- Stir the cream into the bowl, a little at a time to combine evenly into the pumpkin mixture. The mixture should turn from a dark brown to a light orange colour.
- Pour the mixture into the pre-prepared pie shell (see below) & bake at 200ºC for 20 minutes, then lower the temperature to 180ºC for a further 45 minutes. TOP TIP! keep an eye on the pie as it cooks – somethings the crust can brown too much, so you want to rotate the pie during this time.
- Cool on a wire rack for an hour & serve with cream, ice-cream or custard.
The Sour cream pie shell makes one base for one pie. if you want to make a top for your pie, simply double the recipe.
Ingredients:
- 130g self raising flour
- 2 tsp caster sugar
- 225g unsalted butter
- 1 tsp salt
- 120ml sour cream
Method:
- In a large bowl whisk together the flour salt & sugar
- Cube the butter & sprinkle into the dry mixture. Then work the butter into the dry mixture with your hands, making a breadcrumb like texture.
- Add the sour cream & stir into the mixture.
- Using your dough making skills, knead the pastry together to make a smooth, round ball with no cracks.
- Wrap in beeswax paper & chill in the fridge for 1 hour.
- Remove the pastry from the fridge, rest for 5 minutes & then roll out with a rolling pin so that it is evenly 2 cm thick all the way around.
- NOTE! You do not need to blind bake a sour cream pastry
taking back beige 