Perfect Pumpkin Pie
Ingredients: delica pumpkin or butternut squash, plain flour, butter, salt, icing sugar · 80 min cook time · 360kcal · $15.50
Ingredients
400g delica pumpkin or butternut squash, 300g plain flour, 150g butter, pinch salt, 50g icing sugar, 1whole orange, 4whole free range egg, 175g golden caster sugar, 100ml double cream, 3teaspoons vanilla paste, 0.75teaspoon cinnamon, 0.5teaspoon ground ginger, 0.25teaspoon allspice, 20gratings nutmeg, 2handfuls pecan nuts, 5tablespoons maple syrup
Instructions
1. Turn the oven on to 180 degrees Celsius (350 Fahrenheit). Prick the pumpkin with a fork a couple of times and roast in the oven for 1.5 to 2 hours until soft.
2. Make the pastry by rubbing 300g plain flour, 150g butter, a pinch of salt, 50g icing sugar, and orange zest together with your fingers.
3. Make a well in the center, crack in one egg, whisk with a fork, and stir into the pastry mixture without kneading.
4. Slice the pastry just under a centimeter thick, press into the pie mold using your fingers, and push up the edges.
5. Scoop the seeds and skin out of the cooked pumpkin. Place 400g of the flesh into a food processor with golden caster sugar, double cream, vanilla paste, cinnamon, ginger, allspice, nutmeg, and egg yolks. Blend until smooth.
6. Whisk the egg whites with a pinch of salt until stiff, then gently fold them into the pumpkin mixture.
7. Pour the pumpkin filling into the raw pastry case. Place directly on the bottom of the preheated oven at 180 degrees Celsius and bake for around 45 to 50 minutes.
8. Make the pecan praline by bringing maple syrup to a boil in a pan, adding the pecan nuts, and reducing down to a caramel. Pour onto greaseproof paper to cool and harden.
9. Chop the cooled pecan praline and serve alongside slices of the rustic pumpkin pie with whipped cream rippled with orange and cranberry sauce.
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