luxury pumpkin pie recipe

our favourite luxury pumpkin pie

‘luxury’  because it uses or luxury pumpkin..

and it is decadent and rich!

this recipe makes 2 pies plus a little left over filling that you can fill a few ramekins or individual custard dishes with.

its so creamy, silky and delicious on its own.. you might not even want pastry!

you will need..

for the pastry

1 2/3 cup (250 grams) all purpose flour

1 teaspoon salt 

1 tablespoon sugar

1/4 teaspoon of baking powder

2/3 cup plus 1 tablespoon (180 grams) cold butter cut into little cubes

1/3 cup of ice water

1 teaspoon vanilla extract or paste 

for the filling

1 kilogram of our wintery luxury pumpkin baked (1 pumpkin is enough)

1 cup of whipping cream

1 cup of maple syrup

4 eggs 

an egg white slightly beaten and sugar to sprinkle

pine nuts to garnish a pie without leaves

to make..

the pastry first..

in a food processor, place the flour, salt, sugar and baking powder. pulse to combine.

add the butter and process until the mixture resembles fine bread crumbs.

gradually add the water and vanilla and process until the mixture comes together to form a smooth dough. 

divide in half and shape into 2 disks. wrap in plastic and place in the fridge to rest for at least 30 minutes. 

pre heat your oven to 350°.

roll out the pastry to a thickness of 1/4 inch, and line 2 pie plates or fluted tart tins with a loose bottom. that sounds weird and comical! trim the excess pastry. 

prick the bottoms with a fork and place back in the fridge for 30 minutes, or the freezer. 

crumple a piece of parchment paper a few inches bigger than the tin and place on the cooled pastry shell.

fill with dried rice or beans and blind bake for 15 minutes.

remove the beans and paper and cook for another 10, until the pastry is golden.

reroll the extra pastry to cut out leaf shapes. 

it helps to dip your cookie cutter in flour in between each cut. 

place these on a parchment lined cookie tray and place this in the fridge or freezer until you have made your filling.

the luxury filling..

bake the pumpkin whole in a 350° oven for about an hour.

cut in half and scoop out the seeds.

the skin will easily peel away.

place the pumpkin a food processor and process until smooth. 

set aside to cool in a large mixing bowl. then add maple syrup, cream and eggs. whisk to combine. set aside again. 

brush the edge of your baked pastry shell with egg whites and arrange your leaves around the edge.  

place this on a baking tray and pour in your pumpkin pie filling.

bake for 45ish minutes until just set. 

pour any extra filling into ramekins and bake on a baking tray. 

bake any extra leaves on a parchment lined baking tray and use them as a garnish for ramekins or individual slices of pie.

they only take about 15 ish minutes.. keep an eye on them.

my oven is tiny and i had to bake the leaves and custard dishes after the pie. 

this tart or pie will keep for a couple of days or you can tuck it in the freezer. 

it has been sooo surprisingly hot here that we enjoyed it cold, barely thawed!

enjoy!

 i hope you are well..

do you have any thanksgiving plans? 

we would love to be part of them!

so much to be thankful for!

warmly,

laura

carl laidlaw orchards