October has already started and it’s time for our favourite autumnal recipe: homemade pumpkin pie! Delicious for all the family or dinner parties, this recipe can be made using a store-bought pie crust or your homemade one. Here below what you’ll need:
INGREDIENTS (serves 6-8):
- 125g plain flour
- 55g butter, cubed
- 35ml cold water
- pinch of salt
- 2 small pumpkins or 1 large butternut squash, quartered and seeds reserved
- ½ tsp ground nutmeg
- ½ tsp ground ginger
- 1 tsp ground cinnamon
- 1 tbsp coconut oil
- 6 dates, pitted
- 2 large organic eggs, plus 1 yolk
For the pie crust
- Using a mixer, mix the flour, butter and salt and pulse until there are no lumps and a fine crumb consistency is formed.
- With the motor running, gradually add the water through the funnel until the dough comes together. Only add enough water to bind it and then stop.
- Wrap the dough in clingfilm as before and chill for 10-15 minutes before using.
For the filling
- Preheat the oven to 200C.
- Lay the pumpkin on a baking tray lined with greaseproof paper. Sprinkle with nutmeg, ginger and cinnamon and drizzle with coconut oil. Bake for 45 minutes until soft.
- Once the pumpkin has finished baking, reduce the oven to 180C, remove the baking tray from the oven and press and allow the pieces of pumpkin to cool.
- Whilst cooling, press the pastry crust into an 8 or 9-inch pie plate spreading it up the sides and covering the bottom. Prick a few shallow holes in the crust with a fork to keep it from bubbling during baking. Then bake it in the oven for 8-10 minutes. Remove it from the oven and cool for 10 minutes.
- Lightly whisk the eggs and extra yolk together in a large bowl.
- Once the pumpkin has cooled, scoop out the flesh and discard the skin. Put in a food processor and whiz until smooth. Add the eggs and dates, and mix until well blended.
- Pour the filling into the crust and bake at 180C for 35 minutes, or until the custard has set but is still slightly jiggly in the centre. If the crust starts to brown too quickly, you can cover the pie with foil and continue baking.
- Remove the pie from the oven and set aside to cool. Once cool enough to put in the fridge, refrigerate until chilled, then sprinkle the seeds on top and serve with some chilled crème fraiche or whipped cream and a cup of chai tea!
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