Another American favourite, Pumpkin Pie. This one is a sweet version and made differently by exchanging the cream for coconut cream and it works. Wether it be thanksgiving, Christmas or even just for morning tea you will love this pumpkin pie.
Would you like a slice of pie?
Preparation Time: one hour
Cooking Time: one hour and twenty minutes
Makes: One pie
Ingredients For the base 1 cup of plain flour
1/2 cup of raw organic sugar
110 grams of butter cubed
For the filling 1 1/2 cups of pumpkin purée (approximately 400g of pumpkin)
1 1/2 cups of coconut cream
1 1/2 teaspoons of cinnamon
1 teaspoon of ground ginger
1/2 teaspoon of all spice
3/4 cup raw organic sugar
Peel and cut the pumpkin.
In a medium saucepan bring some water to the boil and add the pumpkin.
Cook until soft.
Turn off the heat, drain the pumpkin and add it back to the saucepan.
Using a stick blender purée the pumpkin and set aside.
Purée pumpkin and set aside for later
For the pastry add the flour and sugar to a processor and pulse for a few seconds.
Add the butter and process until it resembles a fine crumb.
Process butter and flour mix until in looks like a fine crumb
Add the egg and the water and process until mixture forms a ball of dough.
Cover the dough with cling wrap and place it in the fridge for a half an hour to chill.
Wrap the pastry in cling wrap and place in the fridge
Remove the pastry ball from the fridge and roll out between two sheets of baking paper.
Using your 23 cm pie dish place pastry still in between the paper over the dish. Take off the top paper and see that it goes right to the edges. Tidy up the sides if need be, and if it's not big enough to reach the side you need to place the paper back on and roll it out a little more.
Place the top paper back on when ready and put it back into the fridge for another half an hour.
Preheat the oven to 180 degrees Celsius.
Take the pastry out of the fridge and place some pie weights or rice on the top sheet of baking paper.
Bake for 10 minutes.
Add spices, pumpkin, coconut cream, sugar and egg to a processor and process until smooth.
Remove from the oven and take off the top paper and the pie weights.
The pastry looks like this once blind baked
Place the pastry in it's dish on a baking tray. This makes transferring back to the oven easier when it's been filled.
Pour in filling mixture. Saving any extra filling left. (see notes)
Fill the pastry with pumpkin filling
Turn the oven up to 220 degrees and bake for 10 minutes.
Turn the oven down to 160 and leave it for a further fifty minutes.
Pull the tray out of the oven a little and shake gently. If the centre wobbles the pie isn't set yet.
Place back in the oven for another twenty minutes if not set.
Take out of the oven and leave it for ten minutes.
After the ten minutes use the baking paper to gently lift out the pie.
Place on a plate and allow to cool further.
Pie should be completely cooled before cutting.
Once completely cooled place in a container in the fridge. It tastes good slightly warmed too.
Garnish with a dust of icing sugar and a drizzle of maple syrup if you want. And as always enjoy!
I didn't use the right size pie dish so I still had left over filling mixture and I saved that so that I can make something else with it. If it all fits in use it all. Mine would have overflown.
Most recipes I researched for ideas said 30-40 minutes to bake on 150 degrees Celsius but mine was nowhere near set at the 40 minute mark.