Make the most of pumpkin’s versatility and try this American classic. A tasty combination of spies and pumpkin, the pie can be prepared in advance if you’re planning on entertaining.
1½ cups plain flour
½ cup almond meal
125g butter, diced and chilled
1 egg yolk
1 tbsp ice-cold water
1kg pumpkin, deseeded, peeled, chopped
200ml thickened cream
3 eggs (extra)
1 egg yolk (extra)
½ cup brown sugar
2 tsp cornflour
1 tsp ground cinnamon
½ tsp ground nutmeg
½ tsp ground ginger
icing sugar, to serve
1 Process flour and almond meal in a food processor for 30 seconds. Add butter and process until mixture resembles breadcrumbs. Add egg yolk and ice-cold water. Pulse until pastry just comes together. On a lightly floured surface lightly knead pastry until smooth.
Form into a disc and wrap in plastic wrap. Refrigerate for 30 minutes or until firm.
2 Preheat oven to 200C. Grease a 20cm x 4cm-deep pie dish. Roll pastry out between 2 sheets of baking paper until 3mm thick. Line prepared pie dish with pastry. Trim excess pastry, form a disc, wrap in plastic wrap and refrigerate. Put pie dish in fridge for 20 minutes. Prick base of pastry with a fork 8 times. Put pie dish on a baking tray. Put a sheet of baking paper over pastry and fill with baking beads or rice. Bake pastry for 15 minutes. Remove beads and paper. Bake for 10 minutes or until light golden.
3 Reduce oven to 180C. Put pumpkin in a saucepan of water over high heat. Bring to the boil. Reduce heat and simmer for 15–20 minutes. Drain. Return pumpkin to saucepan and put over heat for 2 minutes. Transfer to food processor and pulse until a puree forms. Whisk cream, eggs (extra), egg yolk (extra), sugar, cornflour, cinnamon, nutmeg and ginger in a bowl. Add pumpkin and stir until combined. Spoon mixture into pastry shell. Bake for 40–45 minutes (bake pastry leaves for 10 minutes; see
page 144). Decorate with pastry leaves,
dust with icing sugar and serve.