1 cup roasted fresh pumpkin, placed in a sieve to drain off excess liquid
1/2 cup heavy cream (40% fat)
1/4 cup whole mild
1 large egg
1/3 cup Muscovado /dark brown sugar
1/2 tsp ground cinnamon
1/2 tsp fresh grated ginger.
Pinch of ground cloves
Pinch of fresh ground nutmeg
1/8 tsp salt
Prepare a pre-baked pie shell:
Pastry: pâte brisée + a flan pan with removable fluted rim: 28 x 1 cm
1 ¼ cups flour
9 Tbsps cold unsalted butter cut into bits
2 Tbsps vegetable shortening (Holsum)
¼ tsp salt 3 Tbsps iced water
- In a blender/magimix: mix flour, butter, shortening and salt until the mixture resembles meal
- Add the iced water and toss the mixture until the water is incorporated, and form the dough into a ball.
- Knead the dough lightly with the heel of the hand against a smooth surface for just a few seconds to distribute the fat evenly. Then reform it into a ball.
- Dust the ball with flour, wrap it in wax paper, and chill it for 1 hour.
- Roll the dough into a rectangle 0.3 cm thick on a floured surface.
- Place the pastry over the flan pan – it must be slack, do not stretch it, as it will shrink when it bakes. Roll the overhanging edges off around the edges with a rolling pin. Line it with buttered waxed paper, and fill with baking beans.
- Prick the surface all over with a fork, and bake blind at 200˚ C for 10 mins. Cool.
Mix all the ingredients in a food processor, and pour into the baked pie shell.
If you want to decorate the pie with dough decorations, cut leaf shapes or whatever you want, and lay them on top of the filling. Brush the dough with egg white.
Bake the pie in the middle of the oven at 180 degrees for 45 minutes, or until the filling is set, but still trembles slightly. Transfer to a rack and cool completely.
Serve with whipped cream, flavoured with a little cinnamon, if desired.
Michele Day: contributor