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Pumpquiche Pie |


Make yourself thankful by treating yourself to a comforting slice of the most quintessentially autumn dessert, pumpkin pie. We made Smitten Kitchens classic pumpkin pie recipe.


Prep time: 40 mins (if making pumpkin puree(pp)), 30 mins (with tinned pp)

Cooking time: 1hr 30 (if making pp), 1hr (with tinned pp)

Makes: 13" pie, you judge how many of your friends are deserving of a slice


Ingredients:

Pie crust:

155g plain flour

1.5tsp (6g) granulated sugar

1/2 tsp (3g) salt

115g unsalted butter

60ml very cold water


Filling:

500g pumpkin, butternut squash, sweet potato, or all 3 (if making pp) OR

450g tin pumpkin puree

130g granulated sugar

1/2tsp (3g) salt

1tsp ground cinnamon

1/2tsp ground ginger

1/8tsp ground cloves

1/8tsp ground nutmeg

315ml double cream

3 eggs


Pecan Praline (optional):

95g brown sugar

85g unsalted butter

45ml double cream

1/4tsp salt

1tsp vanilla extract

55g pecans


1. Pumpkin Puree Preparation


If you managed to find tinned pumpkin puree, congratulations one point to you, move along to step 2.


If you're making your own puree, then heat your oven to gas mark 6, and cut whatever squash or orange vegetable you're using into small chunks. (You can also find ready chopped mixes at most supermarket, so if you want to make this chip chop, by one of those) On a tray mix your cut up veg with 1tbsp of vegetable oil. Chuck in the oven to cook. Turn and rearrange after 20 minutes. Then check again after 10 minutes. They should be soft and easy to pierce with a fork. If they're a little caramelized on the outside, don't worry! That's extra pumpkin goodness right there. Leave to cool on the tray for 30 minutes, then decant into a bowl.

Blitz with a hand blender (or your plastic pegleg) until pureed. It will smell like the base to a nice soup.

Put to the side for later.


2. Pastry Station


First, make sure your butter is having a time out in the fridge, cooling off before it meets the flour.


Weigh out 155g flour. Add 1/2tsp salt and 1.5tsp sugar. Mix the dry goods together with a spoon.


Remove the chilled butter from the fridge. Cut 115g into smaller cubes. Add to the flour.

Start lifting flour and butter upwards in your hands, and rubbing it between your fingertips as you let it drop.

Do this until all the butter and flour are combined.

Then add some icey cold water, 20ml to start with, and then a little more until the dough comes together. It should be soft and a little rubbery. Pat down into a rough rectangle and wrap in cling film.

Leave in the fridge for at least an hour, and up to 4 hours. Or, fast track the pastries life cycle like you're a malevolent scientist, and put it in the freezer for 15 minutes.


3. Pastry, puree, perfect!


Preheat your oven to 200°C (gas mark 6) and grease a 13" pie dish with butter.


Bring the pastry back out to normal climes. Sprinkle your work surface with a little flour and roll the pastry out until it fits into your pie dish.

Overhang and flappy pastry sides are okay, just trim them with a knife.

Leave that to the side whilst you sweeten your puree.


In a pot combine your pumpkin puree with 130g granulated sugar, 1/2tsp salt, 1tsp cinnamon,1/2tsp ginger, 1/8tsp cloves and1/8tsp nutmeg.

Heat on medium high heat for 5-7 minutes until everything has cooked together. It will turn a darker brown colour. Don't forget to make obligatory comments about how much it smells like a PSL.

Remove from heat and add 315ml cream and whisk in. Add one egg at a time, beating each one into the mix. It will be disconcerteningly runny, but don't worry it's not going anywhere (no apologies for dad jokes here).

Pour your mix into the pie crust. Don't overfill because it will rise slightly in the oven. Any leftover puree mix can be kept for future pancake batter.

Carefully move the pie into the oven. Bake on 200°c (gas mark 6) for 15 minutes. Then turn the oven down to 165°c (gas mark 3), and bake for a further 30-40 minutes. You can check if it's done by inserting a toothpick, if it comes out clean then the pie is done. Remove from oven.

You can serve hot or cold, depending on your preference.



4. Pump up the Pecan Praline (optional)


This takes five minutes, so make it just before you serve your pie.


In a saucepan add 95g brown sugar, 85g butter, 45ml cream and1/4tsp salt. Heat on a medium-high heat for 5 minutes, stirring occasionally. Meanwhile roughly chop around 55g pecans, be size inclusive and have some chunky and some small. Once the caramel is cooked, remove from heat and add 1tsp vanilla extract and your representative pecans. Give it a stir.


Serve with a slice of pumpkin pie.


Make sure to pop on some pumpkin themed garms, and dink and sink!




Food for Thought

Lizzy says: "I've never had pumpkin pie before, but every American film or sitcom has made me crave it. It wasn't entirely what I expected. I couldn't find pumpkin puree anywhere in the UK, and after I was pointed to the baby food section, I decided to make my own. The process wasn't too hard, but it took a bloody long time. Because of this I was too excited to try the pie, and ate it still hot. The pastry was falling apart and the filling was very wobbly and tasted eggy and quichey. The pecan sauce improved it massively (or maybe it was just a good disguise). It did get a lot better the next day, when I tried it cold. 6/10 I would probably wait until I was in the States before having this again."

Kate says: "I'm still not entirely convinced by pumpkin pie... It is strangely sweet and savoury at the same time. That is, however, no reflection on this recipe. It was super easy, and once the pie had cooled down in the fridge and I served it with some whipped cream I enjoyed it more. Perhaps my mistake was eating it warm to begin with, but it's still not something I find myself going back to eat or craving (currently writing this three days after making and there's well over half left). 6/10 but only because it's not to my taste"



6/10 Gasps


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