A popular dessert associated with the autumn season in which, the main ingredient is pumpkin. Basically a pie baked with a bottom crust to hold the pumpkin-based custard filling. Rich and smooth, enhanced with sugar and spices. Perfect showstopper for Halloween, Thanksgiving or any holiday celebrations. Bursting with flavour, a slice of the pie is usually served with whipped cream.
Pumpkin is a fruit, ripe and plentiful in the season of fall. Versatile, used in soups, stews, breads, pies and desserts. Butternut squash is used for the filling, referred to as butternut pumpkin in Australia and New Zealand. Its smooth buttery texture blends beautifully with the egg mixture, while its natural sweetness eliminates the addition of extra sugar. Roasting the squash in the oven softens the flesh intensifying its flavour. It is easy to make pumpkin puree at home, one that I prefer to can pumpkin. This foolproof, delicious pie is perfect and designed to suit any occasion.
Butternut squash is delicious and has amazing health benefits. Low in fat, rich in dietary fibre and improves digestion. Good source of potassium and reduces high blood pressure. Lowers bad cholesterol. Builds strong bones and promotes eye health. Its high vitamin A content enhances the hair and skin. Also, has anti-inflammatory properties. Moreover, it is economical, keeps well for weeks at room temperature. Versatile, can be used in sweet and savoury dishes. Choose a squash that is firm, heavy, unblemished with a matte exterior. One with a glossy skin indicates that it was picked early and won't be sweet as a mature squash. Store in a cool, dry place with ample ventilation. Do not refrigerate. The seeds are edible, eaten raw or roasted.
Pumpkin is a fruit, ripe and plentiful in the season of fall. Versatile, used in soups, stews, breads, pies and desserts. Butternut squash is used for the filling, referred to as butternut pumpkin in Australia and New Zealand. Its smooth buttery texture blends beautifully with the egg mixture, while its natural sweetness eliminates the addition of extra sugar. Roasting the squash in the oven softens the flesh intensifying its flavour. It is easy to make pumpkin puree at home, one that I prefer to can pumpkin. This foolproof, delicious pie is perfect and designed to suit any occasion.
Butternut squash is delicious and has amazing health benefits. Low in fat, rich in dietary fibre and improves digestion. Good source of potassium and reduces high blood pressure. Lowers bad cholesterol. Builds strong bones and promotes eye health. Its high vitamin A content enhances the hair and skin. Also, has anti-inflammatory properties. Moreover, it is economical, keeps well for weeks at room temperature. Versatile, can be used in sweet and savoury dishes. Choose a squash that is firm, heavy, unblemished with a matte exterior. One with a glossy skin indicates that it was picked early and won't be sweet as a mature squash. Store in a cool, dry place with ample ventilation. Do not refrigerate. The seeds are edible, eaten raw or roasted.
 |  |
     |      |
Pumpkin Pie
(Serves 8)
Filling
Ingredients:
1 butternut squash, about 800 grams
1/2 cup brown sugar
1/4 cup milk
2 eggs
1 tablespoon all-purpose flour
1/2 teaspoon cinnamon powder
1/8 teaspoon clove powder
1/8 teaspoon allspice powder
1/8 teaspoon nutmeg (grated)
1/2 teaspoon ginger powder
1/2 teaspoon vanilla extract
1 tablespoon extra-virgin olive oil
1/2 teaspoon salt
Method:
Preheat oven to 400 F or 200 C.
Wash the squash, cut lengthwise and scoop out the seeds. Cut each half into two pieces. Line a baking sheet with aluminum foil. Brush each piece with olive oil and place them flesh side down onto the sheet. Roast in the oven for 45 minutes to 1 hour or until tender when easily pierced with a fork.
Once warm to the touch, scoop out the flesh with a spoon in a blender jar. Puree until smooth and strain through a sieve. Clean sieve, transfer puree and set over a bowl to drain off any moisture. See drained out liquid (picture above). Reserve 2 cups puree for the filling and use rest for soup.
In a bowl, lightly beat the eggs with sugar. Combine the puree, milk, flour, spice powders, vanilla extract and salt. Set aside and prepare the crust.
Note:
Pastry
Ingredients:
3 cups all-purpose flour
1 cup shortening
1/4 cup + 2 tablespoons ice-cold water
1/2 teaspoon salt
Method:
Freeze shortening for 30 to 40 minutes.
In a food processor with a steel blade, add flour, shortening and salt. Pulse until the mixture resembles fine breadcrumbs. Then, incorporate the water little at a time ensuring to scrape down the sides. Once the dough comes together, transfer onto a work surface (without any flour). Divide and form into two discs. Wrap with clingfilm and refrigerate for 30 minutes.
Preheat oven to 350 F or 180 C.
On a lightly floured surface, roll dough large enough to overhang the edge of the pie dish, about 1/2-inch all around. With the help of a rolling pin, unroll into a 9-inch pie dish. Trim the edge with kitchen shears.
Roll remaining dough into a circle. Use leaf-shaped cutters to cut leaves. Brush edge of the crust with milk and adhere leaves all around. Then, apply milk to the top of each leaf. As desired, use appropriate cutters for various shapes and bake at the above temperature separately on a baking sheet lined with parchment paper or silpat, until golden brown. Ensure to brush the shapes with milk before baking.
Carefully pour filling into the pastry shell. Transfer on a baking sheet to catch any overflow.
Fold a 12-inch square of aluminum foil into quarters. Cut a 3.5-inch circle out of the centre. Unfold and gently place the foil over the pie's edge.
Bake pie for 30 minutes then, remove the foil. Continue baking for an additional 30 to 40 minutes or until the pastry is golden brown and knife inserted in the centre comes out clean.
Set aside to cool. Cover and refrigerate for a couple of hours. Decorate the pie with baked cut-outs and brush each with some warm jam for a glossy sheen.
Serve slices of pie with whipped cream.
(Serves 8)
Filling
Ingredients:
1 butternut squash, about 800 grams
1/2 cup brown sugar
1/4 cup milk
2 eggs
1 tablespoon all-purpose flour
1/2 teaspoon cinnamon powder
1/8 teaspoon clove powder
1/8 teaspoon allspice powder
1/8 teaspoon nutmeg (grated)
1/2 teaspoon ginger powder
1/2 teaspoon vanilla extract
1 tablespoon extra-virgin olive oil
1/2 teaspoon salt
Method:
Preheat oven to 400 F or 200 C.
Wash the squash, cut lengthwise and scoop out the seeds. Cut each half into two pieces. Line a baking sheet with aluminum foil. Brush each piece with olive oil and place them flesh side down onto the sheet. Roast in the oven for 45 minutes to 1 hour or until tender when easily pierced with a fork.
Once warm to the touch, scoop out the flesh with a spoon in a blender jar. Puree until smooth and strain through a sieve. Clean sieve, transfer puree and set over a bowl to drain off any moisture. See drained out liquid (picture above). Reserve 2 cups puree for the filling and use rest for soup.
In a bowl, lightly beat the eggs with sugar. Combine the puree, milk, flour, spice powders, vanilla extract and salt. Set aside and prepare the crust.
Note:
- Butternut squash can be substituted with fresh pumpkin puree or can pumpkin.
- Flour used to absorb any excess moisture.
- Butternut squash soup recipe click here.
Pastry
Ingredients:
3 cups all-purpose flour
1 cup shortening
1/4 cup + 2 tablespoons ice-cold water
1/2 teaspoon salt
Method:
Freeze shortening for 30 to 40 minutes.
In a food processor with a steel blade, add flour, shortening and salt. Pulse until the mixture resembles fine breadcrumbs. Then, incorporate the water little at a time ensuring to scrape down the sides. Once the dough comes together, transfer onto a work surface (without any flour). Divide and form into two discs. Wrap with clingfilm and refrigerate for 30 minutes.
Preheat oven to 350 F or 180 C.
On a lightly floured surface, roll dough large enough to overhang the edge of the pie dish, about 1/2-inch all around. With the help of a rolling pin, unroll into a 9-inch pie dish. Trim the edge with kitchen shears.
Roll remaining dough into a circle. Use leaf-shaped cutters to cut leaves. Brush edge of the crust with milk and adhere leaves all around. Then, apply milk to the top of each leaf. As desired, use appropriate cutters for various shapes and bake at the above temperature separately on a baking sheet lined with parchment paper or silpat, until golden brown. Ensure to brush the shapes with milk before baking.
Carefully pour filling into the pastry shell. Transfer on a baking sheet to catch any overflow.
Fold a 12-inch square of aluminum foil into quarters. Cut a 3.5-inch circle out of the centre. Unfold and gently place the foil over the pie's edge.
Bake pie for 30 minutes then, remove the foil. Continue baking for an additional 30 to 40 minutes or until the pastry is golden brown and knife inserted in the centre comes out clean.
Set aside to cool. Cover and refrigerate for a couple of hours. Decorate the pie with baked cut-outs and brush each with some warm jam for a glossy sheen.
Serve slices of pie with whipped cream.
