In New Zealand, there is no such thing as canned pumpkin, so I had to start from step zero.
Roasting the pumpkin:
- Preheat the oven to 220 C.
- Get a pumpkin and cut it in half.
- Scoop out all the seeds and stringy bits.
- Put it cut side down on a cookie sheet or low sided baking dish and put in the oven.
- Bake until a butter knife slides easily through the pumpkin halves (about 45 minutes to an hour).
- Remove from the oven and let cool. When it's cool enough to touch, scoop all the flesh out of the skin.
- If it's watery, you'll need to drain the excess fluid. To do that, wrap the scooped out pumpkin goodness in a cheesecloth (or a tea towel if you don't have cheesecloth) and wind it tightly and SQUEEEEEEZE. There are likely other (possibly better) methods, but this works for me.
When you're ready to use it, run it through a blender or food processor or just hit it with the beaters to make a nice smooth puree. A pie typically uses 2 cups of puree. The whole pumpkin I roasted this week produced enough for 3 pies. I baked 2, and I froze the other 2 cups to use later.
The Pie - MAKES 1
Preheat oven to 220 C.
Line a 9" pie tin with pastry. Blind bake for 15 minutes, remove weight and bake for 5 to 10 minutes longer, until golden. Remove from oven and reduce to 190 C. Let the pie crust cool while you prepare the filling:
Filling:
2 eggs
2 cups pumpkin purée
1 1/2 cups heavy cream (375 ml)
1/2 cup sugar
1/3 cup brown sugar
2 tsp cinnamon
2 tsp ground ginger
1 tsp nutmeg
1/2 tsp grated cloves or allspice
1/2 tsp salt
Mix until smooth. Pour into pie crust. Bake 35-45 minutes, until set, but a bit jiggly in the middle. Cool completely on a rack.
Note: Most recipes use about 1/2 of the spices. I like my pumpkin pie on the spicy side and so go a little heavier. It's up to you.
Serve with cream or ice cream.
Maple Cream
1 cup cream
2 tbsp maple syrup (for flavour and sweetness)
Whip together.
Share and Enjoy!
