The perfect recipe for Halloween after you have carved out all of those pumpkins with the children. You can make your own pumpkin filling from the carved out flesh by steaming or baking or buy it ready made in the shops. I prefer to make my own. For more Halloween recipes take a look at HoniesKitchen. You can also find some other Halloween inspiration here.
For the perfect Pumpkin Pie, follow this recipe.
Short Crust Pastry:
1 1/4 cups (175 grams) all-purpose flour
1/2 teaspoon salt
1 tablespoon (14 grams) granulated white sugar
1/2 cup (113 grams) unsalted butter, chilled, and cut into 1 inch (2.54 cm) pieces
1/8 to 1/4 cup (30 – 60 ml) ice water
Pecan and Gingersnap Layer: (optional)
1/4 cup (25 grams) pecan nuts, toasted and ground
1/4 cup (25 grams) crushed gingersnap cookies
3 large eggs (preferably Free Range)
2 cups fresh pumpkin puree or 1 a15 ounce can (425 grams) pure *pumpkin
*You can use your own Pumpkin flesh after carving one out (an ice cream scoop is ideal for this) – bake at 180 C for 1 hour or steam for 30 mins or slow cook on high for 1 hour and on warm till you are ready and then sieve the excess fluid.
1/2 cup (120 ml) double cream
1/2 cup (110 grams) light brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon ground cloves
1/2 teaspoon salt
Maple Cream (to serve):
1 cup (240 ml) double cream
1 1/2 tablespoons pure maple syrup
Short Crust Pastry: In a food processor, place the flour, salt, and sugar and process until combined. Add the butter and process until the mixture resembles coarse meal (approx 10-15 seconds). Add about 2 tablespoons water and process just until the dough holds together when pinched. If necessary, add the remaining water.
Turn the dough onto your work surface and gather into a ball. Flatten into a disk, cover with plastic wrap, and refrigerate for 30 minutes to one hour before using. This will chill the butter and relax the gluten in the flour. After the dough has chilled sufficiently, place on a lightly floured surface, and roll into a 13 inch (33 cm) circle. To prevent the pastry from sticking to the counter and to ensure uniform thickness, keep lifting up and turning the pastry a quarter turn as you roll (always roll from the center of the pastry outwards).) Fold the dough in half and gently transfer to a 9 inch (23 cm) pie pan. Tuck the overhanging pastry under itself and use a fork to make a decorative border. Alternatively, you can trim the pastry to the edge of the pie pan. With the remaining pastry make decorative cut-outs (leaves, pumpkins, etc.) and with a little water, attach them around the lip of the pie pan. Refrigerate the pastry, covered with plastic wrap, for about 30 minutes.
Pecan Gingersnap Layer: Toast pecans in a 350 degree F (180 degree C) oven for 8 minutes or until lightly browned and fragrant. Cool and then place the pecans, along with the gingersnap cookies, in a food processor and process until finely ground. Press this mixture evenly onto the bottom and up the sides of the unbaked pie crust. Cover and return the pastry to the refrigerator while you make the pumpkin filling.
Increase the oven temperature to 375 degrees F (190 degrees C) and place rack in bottom third of the oven.
Make the Pumpkin Filling: In a large bowl lightly whisk the eggs. Add the remaining ingredients and stir to combine. Pour the mixture into the prepared pie shell and place on a large baking pan to catch any spills. Bake the pie for about 45-55 minutes or until the filling is set and the crust has browned (the center will still look wet). (A knife inserted about 1 inch (2.5 cm) from side of pan will come out almost clean.)
Place the baked pie on a wire rack to cool. Serve at room temperature with maple whipped cream. Store any leftovers in the refrigerator.
Makes one 9 inch (23 cm) pie.
Make the Maple Whipped Cream: Place the heavy whipping cream and maple syrup in bowl of your electric mixer. With the whisk attachment, whip the cream until soft peaks form.