Paula’s Pumpkin Pie

 

My friend Paula from A Table Provence was here to stay for a couple of weeks recently. She is Canadian and it just so happened that Canadian Thanksgiving fell on a day that she was visiting. Of course we had to celebrate with her and she prepared a traditional Thanksgiving meal for us with all the trimmings including a herb stuffed Chicken (should be Turkey but since there were only 3 of us it seemed a bit crazy!) with roast yams, fresh orange glazed carrots, creamy mashed potato & gravy. It was simple but delicious fare! We finished with this Pumpkin Pie  & Chantilly cream. I love the spices and the almost biscuity texture of the pastry. It really is worth making the Chantilly Cream as it complements the pie so well. I loved it so much that I demo’d it at My Chef at Home’s event at the beautiful kitchen showrooms of Ray Shiels and at the ICA’s headquarters in Termonfeckin!

Ingredients for the pie filling:

  • 2 eggs
  • 235grms fresh cream
  • 400grms pumpkin puree
  • 165grms mucovado sugar
  • 1 tsp cinnamon
  • 1/2 tsp each grated orange zest, salt, all-spice, cloves, ginger and nutmeg

Preheat oven to 220°C, 425°F, Gas Mark 7

To make the custard/pie filling:

Start by cutting the pumpkin in half and clean out the seeds. Once clean, cut the pumpkin into small pieces. Place on a baking sheet and bake in oven for 30-45 minutes, or until soft. Let cool, then remove flesh from skin and puree or mash the flesh with the back of a fork. Leave the pulp in a fine meshed sieve for a minimum of 2 hours or leave overnight over a bowl to allow excess water to extract itself.Meanwhile, make the pastry.

For the Pastry:

This recipe makes two portions. You can freeze one and the hard work is done for next time! For this, you will need a 9” flan dish.

250grms white flour

1 teaspoon salt

1 teaspoon sugar

230grms unsalted butter, chilled and cut into small pieces

60-120mls of iced water

Directions

  1. In a bowl combine flour, salt, and sugar. Add butter, and quickly process by crumbling butter into the flour with your fingertips until the mixture resembles coarse breadcrumbs.
  2. Stir in water, a tablespoon at a time, until mixture forms a ball. Wrap in clingfilm and refrigerate for at least 1 hour or overnight.

Once puree is ready, mix all ingredients together until the mixture is smooth.

Roll out pastry and place in a 9″ pie dish. Crimp the edges between your fingers. Place the custard inside the pastry.

Bake at 230°C,450°F, Gas Mark 8 for 15 minutes; reduce heat to 180°C,350°F, Gas Mark 4 for 25 minutes more or until the tip of a sharp knife inserted comes out clean. Let cool for at least 10 minutes before serving.

Serve with Chantilly whipped cream.

Chantilly Whipped Cream:

235mls fresh cream
2-3  tablespoons icing sugar
1/2 teaspoon vanilla extract, vanilla powder or vanilla paste

Whisk the cream, sugar, and vanilla in a large bowl until soft peaks form. The cream should hold its shape but still be satiny in appearance.

 

 

 

2 thoughts on “Paula’s Pumpkin Pie

  1. Sarah Plunkett

    I’m licking my lips after finishing a generous slice of PAula’s Pumkin Pie. It is the first pumpkin pie I’ve ever had and it goes beyond any of my expectations . . . .so Light, delicious, and perfectly sweetened. amazing pasry too. Happy halloween tara, and thanks! x

    Reply

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