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Pumpkin Pie

Adapted from Martha Stewart's Pies and Tarts
Pastry leaves make an attractive decoration.
Makes one 9 inch (23 cm) pie.

Pate Brisee (Short Crust Pastry)

1 1/4 cups (175g) all-purpose flour
1/2 tsp salt
1 tbsp (14g) granulated white sugar
1/2 cup (113g) unsalted butter, chilled, and cut into 1 inch (2.54 cm) pieces
1/8 to 1/4 cup (30 - 60 ml) ice water

In a food processor, place the flour, salt, and sugar and process until combined. Add the butter and process until the mixture resembles coarse meal (about 15 seconds). Pour 1/8 cup (30 ml) water in a slow, steady stream, through the feed tube until the dough just holds together when pinched. If necessary, add more water. Do not process more than 30 seconds.

Turn the dough onto your work surface and gather into a ball. Flatten into a disk, cover with plastic wrap, and refrigerate for 30 minutes to one hour before using. This will chill the butter and relax the gluten in the flour.

After the dough has chilled sufficiently, place on a lightly floured surface, and roll into a 13 inch (33 cm) circle. (To prevent the pastry from sticking to the counter and to ensure uniform thickness, keep lifting up and turning the pastry a quarter turn as you roll (always roll from the center of the pastry outwards).) Fold the dough in half and gently transfer to a 9 inch (23 cm) pie pan. Brush off any excess flour and tuck the overhanging pastry under itself. Use a fork to make a decorative border. Alternatively, you can trim the pastry to the edge of the pie pan. With the remaining pastry make decorative cut-outs (leaves, pumpkins, etc.) and with a little water, attach them around the lip of the pie pan. Refrigerate the pastry, covered with plastic wrap, for about 30 minutes before pouring in the filling.

Pecan and Gingersnap Layer (optional)

1/4 cup (25g) pecans, toasted and ground
1/4 cup (25g) crushed gingersnap cookies

Toast pecans in a 350 degree F (180 degree C) oven for 8 minutes or until lightly browned and aromatic. Cool and then place the pecans in a food processor and process until finely ground. Combine the ground pecans with the crushed gingersnap cookies. Press this mixture evenly onto the bottom and up the sides of the unbaked pie crust. Cover and return the pastry to the refrigerator while you make the pumpkin filling.

Increase the oven temperature to 375 degrees F (190 degrees C) and place rack in bottom third of the oven.

Pumpkin Filling

3 large eggs
2 cups fresh pumpkin puree or 1x15oz can (425g)
1/2 cup (120ml) heavy whipping cream
1/2 cup (110g) light brown sugar
1 tsp ground cinnamon
1/2 tsp ground ginger
1/8 tsp ground cloves
1/2 tsp salt

In a large bowl lightly whisk the eggs. Add the remaining ingredients and stir to combine. Pour the mixture into the prepared pie shell and place on a large baking pan to catch any spills. Bake the pie for about 45 to 55 minutes or until the filling is set and the crust has browned (the center will still look wet). (A knife inserted about 1 inch (2.54 cm) from side of pan will come out almost clean.)

Place the baked pie on a wire rack to cool. Serve at room temperature with maple whipped cream. Store any leftovers in the refrigerator.

Pumpkin Puree

Preheat oven to 325 degrees. Halve the pumpkins crosswise and place them, cut sides down, on a foil-lined baking sheet. Cover the entire sheet with foil, tenting it over the pumpkins and crimping the edges. Alternatively, use an ovenproof container with a lid.

Bake until the flesh is tender, usually about 1 1/2 hours.

Remove the foil and let the pumpkin halves cool. Remove the seeds, scrape the flesh into a food processor and puree or strain until smooth. Pack the puree into 1-pint containers; label and date. Refrigerate or freeze until using. Frozen pumpkin puree keeps well for about six months.

Maple Whipped Cream

1 cup (240ml) heavy whipping cream
1 1/2 tbsp pure maple syrup

Place the heavy whipping cream and maple syrup in bowl of your electric mixer. With the whisk attachment, whip the cream until soft peaks form.

Notes:

Pie pumpkins are smaller, sweeter, and less grainy in texture than the more common Jack O' Lanterns. Sometimes called sugar or cheese pumpkins. These pumpkins are only about 6 to 8 inches in diameter (about 20 to 24 inches in circumference). Butternut squash can be used as a substitie - in fact commercial canned pumpkin is from a variety of butternut. If using a Jack O' Lantern pumpkin, add about 25% more sugar and puree the cooked pumpkin in a blender to smooth it.

The seeds can be used either to plant pumpkins next year, or roasted to eat. Place them in a bowl of water and rub them between your hands, then pick out the orange buts (throw that away) and drain off the water. Spread them out on a clean towel or paper towel to dry.

To roast the seeds

Preheat the oven to 275 F (135 C)

Spread the seeds evenly over a cookie sheet and lightly baste the seeds with melted butter, margarine, or vegetable oil. Optionally, season to taste as follows:

Savory: 4 tablespoons melted butter, 1/2 teaspoon garlic salt and 2 teaspoons Worchestershire sauce
Lemony: 4 tablespoons melted butter, 1 teaspoon 'Mrs. Dash" or lemon pepper
Halloweeny: 4 tablespoons melted butter, 1 teaspoon cinnamon, 1/2 teaspoon ground ginger, 1/2 teaspoon salt, and 1/2 teaspoon ground allspice.
Spicy: 4 tablespoons melted butter, 1 teaspoon cayenne pepper, 1/2 teaspoon thyme, 1/2 teaspoon salt and 1/2 teaspoon pepper
Natural: 1 teaspoon sea salt or other salt, 4 tablespoons melted butter,

Bake in the oven for 10 to 20 minutes until golden brown. Check every few minutes, and stir about every 5 minutes. Sprinkle with salt and serve hot or cold.

For milder flavour, simmer the cleaned seeds for about an hour in salted water and deep fry.

Pumpkin Pie 2

From Eric Lanlard, Glamour Puds (C4)

One packet sweet shortcrust pastry (see Erics recipe here)
For the filling
450g prepared weight pumpkin flesh, cut into 2.5cm chunks
2 large eggs, plus 1 yolk
75g soft dark brown sugar
1 tsp ground cinnamon
½ level tsp grated nutmeg
½ tsp allspice
½ tsp ground cloves
½ tsp ground ginger
275ml double cream

1. Preheat the oven to 180°C. Prepare the pumpkin by peeling and chopping into 1in/2.5cm cubes, place on a large piece of foil and seal loosely so the pumpkin will steam while cooking, place in a roasting tin and bake in the oven for 40 mins or until soft.

2. One the pumpkin is cooked, pass through a sieve to produce a smooth puree.

2. Line your tart tin with sweet pastry and bake blind for 10 mins or until cooked and golden. Turn the oven down to 150°C.

3. Lightly whisk the eggs and extra yolk together in a large bowl, then add the sugar and spices. Add the pumpkin puree and finally beat in the cream, mixing so everything is thoroughly combined.

4. Pour the filling into your prepared pastry case and bake for 40 minutes, by which time it will puff up around the edges but still feel slightly wobbly in the centre.

5. Remove from oven and place the pie on a wire cooling rack. Serve chilled or at room temperature with some chilled crème fraiche or cream.