Classic Pumpkin Pie excerpted from Pumpkin: 50 cozy recipes for cooking with pumpkin, from savory to sweet by Ryland Peters & Small.
Over 50 heart-warming recipes perfect for colder months, from wholesome soups and stews to delicious desserts like pumpkin pie and much more.
A blustery autumnal evening calls for a large helping of something hearty, nourishing and warming – and pumpkin is the ideal ingredient to deliver some warming comfort. Filling enough to leave you satisfied but ultimately a highly nutritious vegetable, it is a wonderful ingredient for use in many meals and desserts and the perfect tonic for a cold grey day. Roasting the bright orange flesh concentrates the flavour to an intensely sweet nuttiness, which whether combined with herbs and salty cheese or spiced with cinnamon and ginger is a delightful option for both sweet and savoury dishes.
Choose from Light Bites such as Roasted Mushrooms Stuffed with Pumpkin and Chickpeas or Spiced Pumpkin and Feta Filo Parcels, each of which are perfect for serving at a winter gathering to soak up a few mulled wines. Or the plentiful selection of warming Soups and Stews such as Chicken and Pumpkin Tagine or velvety Red Lentil and Pumpkin Soup. Pasta and Rice paired with pumpkin is a classic combination, crowd-pleasing dishes include Pumpkin Gnocchi with Buttery Sage Breadcrumbs or Pumpkin and Pancetta Risotto.
Bread and Baking recipes include creative yet easy to master recipes such as Pumpkin Scones or Madeleines. Finally, Desserts and Hot Drinks features sumptuous treats such as an American Pumpkin Cheesecake and a Spiced Pumpkin Latte.
Pumpkin: 50 cozy recipes for cooking with pumpkin, from savory to sweet by Ryland Peters & Small
Classic Pumpkin Pie
An American holiday recipe that can be whipped up in no time using shop-bought sweet pastry and pumpkin purée.
13 oz./375 g ready-made pie crust dough/sweet pastry
1–2 tbsp milk
1 x 14-oz./425-g can puréed pumpkin pie filling
2 eggs
1 egg yolk
3⁄4 cup/150 g light brown soft sugar
1 tsp ground cinnamon
1⁄2 tsp ground ginger
a pinch of grated nutmeg
a pinch of ground cloves
a pinch of salt
1⁄2 cup/125 ml heavy/double cream
2–3 tsp granulated/caster sugar
confectioners’/icing sugar, for dusting
a 9-inch/23-cm round pie dish
a small star-shaped cutter
SERVES 6
Preheat the oven to 350°F (180°C) Gas 4 and place a baking sheet on the middle shelf to preheat.
Sprinkle a little flour on a clean work surface. Roll out the dough to a thickness of about 1⁄8 inch/
2–3 mm. Carefully lift up the pastry (it may help to lift it while on the rolling pin) and lay it in the pie dish. Trim any excess pastry from around the edge with a small knife.
Gather up any scraps of dough, knead very lightly to bring together into a ball, and roll out again. Use the star-shaped cutter to stamp out lots of stars. Brush the edges of the pie with a little milk and stick the pastry stars, slightly overlapping, all around the edge. Chill the pastry case in the refrigerator while you prepare the filling.
Put the puréed pumpkin, whole eggs and yolk, brown sugar, cinnamon, ginger, nutmeg, cloves, salt, and cream in a large bowl and whisk until well mixed and smooth. Carefully pour the mixture into the pie dish, brush the stars with a little more milk and scatter the granulated sugar over them. Put the pie on the hot baking sheet in the preheated oven and bake for about 35 minutes, or until the filling has set and the pastry is golden brown around the edges.
Remove the pie from the oven and let cool to room temperature before dusting with confectioners’ sugar.
Recipe reprinted with permission from Ryland Peters & Small.