After a super busy weekend at the Handmade Market on Monday we had Pete over to go through a crate of toys we got at Trash n' Treasure. I decided to make him a pumpkin pie. Most Australians have not tried pumpkin pie. They think it is savory. But it's sweet dessert, hardly tastes of pumpkin, with cinnamon spices and has the consistency of moose. Ingredients:
100g butter (Chilled and diced)
150g plain Flour
50g caster Sugar
1 egg yolk
1 tsp vanilla
100g brown sugar
1 tsp cinnamon
1 tsp nutmeg
1 tsp all spice
300ml double cream
2. In a bowl whisk the yolk and vanilla, throw in the flour/butter mix and squeeze it together with you hands until it all sticks. I use some water so it stops crumbling in my hands. Takes about 5 minutes of squeezing.
3. Now squeeze your pastry ball into a thinner shape, wrap in glad wrap and put it in the fridge for 1 hr to firm up.
4. Chop up your pumpkin into small cubes (2cm X 2cm) no need to be precise. Put on an oven tray and drizzle some olive oil over it. Bake for 1hr at 200c.
5. Take your warm pumpkin bits into a food processor and blend until smooth. Set aside.
6. Cover a chopping board in flour. Put your pastry on it and roll out with a rolling pin until it's big enough for your dish. Carefully pick it up and lay it in the dish.
7. Stab the bottom of the pie with a fork many times then cover with baking paper and weights (or uncooked rice). Bake in the oven for 15 minutes at 180c.
8. Take out paper and baking balls and bake for a further 5 minutes.