Pumpkin pie recipe by Keenan Blake
600g pumpkin puree(in this recipe I make it from scratch), cubed and peeled (plus 1 cup water to steam it)
250ml
2 eggs
115g dark brown sugar
4 tablespoons golden syrup
1 1/2 teaspoons cinnamon powder
1 teaspoon ginger powder
1/4 teaspoon clove powder
1/2 teaspoon salt
For the pastry:
170g flour
85g super cold butter, cubed
45g super cold vegetable fat, cubed
5 tablespoons ice water
In a pot add the the cubed pumpkin with a cup of water. Allow to steam until the pumpkin is soft for 15 to 20 mins. Remove any water thats in the pot and put it back on the stove. Mash the pumpkin until its a puree in the pot. Now cook the puree for 20 mins on medium to high heat until it froms thick and all the water is evaporated(you want it to be like a thick paste). Remove from the stove and set aside. Make sure that you have 500g of puree(because has you cookit , the amount gets smaller.
For the pastry make that all the ingredients are super cold including the flour too. Try putting all the ingredients in the freezer for 10 mins before making the pastry. Once you ready, put the flour, butter and vegetable fat into a food processor and pulse it together until the butter and fat are like breadcrumbs. Add the ice water tablespoonfuls at a time while pulsing it, until it begins to come together. Remove from the food processor and gather everything together until it forms a dough. Shape it into a disc and wrap it in clear film and freeze it for 8 mins.
Remove it from the freezer and roll it out on a floured surface. Once its rolled out big enough to cover you pie pan, roll it around your rolling pin and re roll it out on top if your pie pan. Frim the overhanging pastry. With the leftover pastry cut out leafs using a cutter like I have or using a knife to cut free hand. Wet the rim of the pie pastry case with water and place the leafs all round. Place the pie crust pan in the fridge for 15 mins until cold. Preheat the oven to 200°C. Remove the pie crust out from the fridge and blind bake for 15 mins. While that is in the oven, in a bowl add the pumpkin puree, eggs, whipping cream, clove powder, cinnamon powder, ginger powder, salt and golden syrup together, mix until its will combined. Pour the filling into the pie crust amd bake it for 45 mins on 170°c. Once its out of the oven allow it to cool down for 20 mins and then refrigerate for 2 hours until cold and firm.
