This is an adaptation on a sweet pumpkin and maple pie recipe in the July 2016 Delicious. I had been out in the garden pruning the lavender bush and thought the recipe I had made made would also go nicely with lavender ice-cream (see a lavender shade of pale). I also had some fun with food dye for the photography!
The pastry recipe with it is from the Cook’s Companion by Stephanie Alexander. I prefer the short crust to a sweet short crust as a sweet short crust makes the pie super sweet.
sweet pumpkin maple pie
3 eggs: 2 whole and 1 yolk for filling. Whites of 1 egg for brushing pastry.
½ cup (125 ml) maple syrup
½ cup (125 ml) coconut milk
1 tsp ground cinnamon
1 tsp ground ginger
1/3 grated whole nutmeg + extra for serving
short crust pastry
Enough to line a 22, 24 and 26 cm loose base flan tin with varying amounts left over.
180g salted butter. Chilled.
240g plain flour
tiny pinch of salt
¼ cup of water
Chop pumpkin into 2cm cubes, making sure to remove the skin as you go.
Place in a steamer.
Place a pot of water for steaming on the stove. Once boiling, place the steamer on top. Steam pumpkin for 25-30 minutes or until cooked.
Meanwhile make the pastry.
making the pastry dough:
Mix flour and salt together.
Sift out onto benchtop.
Grate the chilled butter into the flour.
Lightly rub the butter and flour together with the tips of your fingers until all combined.
Make a well in the centre and pour in water.
Bring together with both hands.
Using the heel of your hand, press down and knead the pastry away from you across the workbench. Stop once all combined.
Gather together and press into a flat cake shape. Roll out some clip wrap. Dust both sides of the pastry dough with flour and wrap in the cling wrap.
Refrigerate for at least 30 minutes.
preparing for blind baking:
Pre-heat oven to 200 degrees Celsius.
Grease and flour your flan tin.
Dust bench top with flour and using a floured rolling pin or tall glass, roll out pastry onto your bench.
Roll to be an even thickness and large enough to fit over your flan tin with an overhang.
Place the rolled out pastry over your tin. Press the sides and base.
Cut away the hangover, leaving about 1cm (the pastry, even when chilled, will shrink a little while baking.
If there are any really thin bits, tears or holes press a little of the leftover pastry to fix.
Fold the leftover over the sides of the tin. Prick the base with a fork a few times.
Place in the freezer for at least 20 minutes.
Meanwhile make the pie filling.
Whizz pumpkin, coconut milk, maple syrup, 2 eggs, 1 egg yolk (reserve the white), cinnamon, ginger and nutmeg in an electric blender.
Set aside and blind bake your pastry.
blind bake your pastry:
Line the pastry with baking paper. Fill with rice or baking beads. Bake for 15 minutes.
Take off baking paper and rice (rice can be kept in a plastic container to use for blind baking). Bake for 5 minutes. Brush with egg white (as the filling is liquid-y and this will seal it) and bake for a further 5 minutes.
Reduce oven to 180 degrees Celsius.
Pour the filling in – you might have a bit left over*.
Bake for 50 minutes -1 hour.
Serve warm or cold with the lavender ice-cream, vanilla ice-cream or cream. Grate some nutmeg over the top.
*With the leftover pastry and filling, I make mini pies using muffin tins. Grease and follow the above steps. Blind baking times are the same. End cooking time is 30-35 minutes.