Our take on this classic Thanksgiving favourite!
- 2 cups bakers flour*
- 150g Pepe Saya Salted Butter*
- ½ cup golden caster sugar*
- 2 egg yolks
- 1 tbsp water
- 430g roasted pumpkin puree (see method below)
- 400g sweetened condensed milk (usually one can)
- 2 large free-range eggs
- 2 tsp Herbie’s Pumpkin Spice Mix*º
- ½ tsp Olssons Salt*
º Can substitute with Herbie’s Apple Pie Spice Mix
Preparing your Pumpkin
You can use any pumpkin however I do prefer to use a Kent pumpkin. I find they are a lot sweeter and break down more when roasted. Preheat oven to 200°C, this may seem high, but we want ‘almost burnt’ caramelly bits. Using a whole pumpkin, keep skin on, cut into 8 slices (like a cake slice) then into half. Remove seeds and oil pieces adding salt and pepper, don’t skip the pepper it adds to the spice notes of the pie.
Place pieces evenly on a lined oven tray and bake for roughly 30 – 40 minutes. There is no exact time as it depends on the size of your pumpkin. You’ll know when they’re done when you can stick a skewer straight through the thickest part of a pumpkin slice. Let cool a little then remove flesh from skins into a bowl. Break up pieces with a fork and you have yourself some roasted pumpkin puree!
Top Tip: There will be excess so pop it into a container and freeze for next time or add to pasta*/gnocchi* as a quick sauce with a bit of chevre, YUM!
Sift flour into mixing bowl, cut butter into small cubes and add to flour. Using hands rub in butter with flour until it resembles coarse breadcrumbs. Stir in sugar then egg yolks. If mix seems too dry add water. With haste mix into a stiff dough, then knead lightly until smooth. Shape into a circular block and wrap well. Put in refrigerator, chill for at least an hour before using.
Preheat oven to 220°C Line or grease a 9’’ fluted pie dish or 11’’ fluted tart tin*. Roll out pastry, place into tin and cut edges. Pastry can be quite short so fill in any rips in pastry with excess off cuts. Place back into refrigerator. Combine pumpkin, condensed milk, eggs, spice mix and salt into a medium bowl and mix until filling is smooth. Pour filling into pastry and bake for 15 minutes. Then reduce temperature to 180°C and bake for another 35 – 40 minutes. Or until skewer comes out clean 3cm away from pie edge. Serve with whipped cream, dollop cream or on its own.
ENJOY! xx Tanyka.
* available in store @essentialsurryhills