This delicious pie combines the warming flavours of cinnamon, ginger and nutmeg with the mellow, fruity aroma of pumpkin. To make this absolutely irresistible, dust the pie with icing sugar, sprinkle with chopped pecan nuts and, to top it all off, serve with a dollop of crème fraîche or cream.
For the dough, combine the flour, salt and sugar. Add the butter and mix with a fork until crumbly. Add the lemon juice and
Make sure to
Meanwhile, prepare the filling. Add the diced pumpkin and apple juice to a saucepan. Briefly bring to a boil, cover and simmer over low heat for about 15 minutes or until cooked. Stir occasionally to make sure the filling does not burn. Purée the cooked pumpkin with a stick blender and set aside to cool.
Whisk the eggs, egg yolk and sugar in a large bowl until foamy. Stir in the puréed pumpkin, maple syrup, cream, cinnamon, ginger, nutmeg and salt until you have a smooth, creamy mixture. Spread the mixture evenly across the pie base to come up almost to the edge. Return the pie to the oven and continue baking for another 35–40 minutes. Use a toothpick to test for doneness! Cover the pie with aluminium foil if the edges turn too dark.
© 2017 All rights reserved. Published by Murdoch Books.