October and November are the typical autumn months and this year round, we have been really lucky with the weather. Beautiful «Indian summer» just outside the window. And to reflect the colors, I made a tasty pumpkin pie! Perfect for a Thanksgiving dinner or just like that!
Check out the recipe
Ingredients for 6
½ teaspoon salt
3-4 tablespoons cold water
500g puréed cooked pumpkin (I used a zucca pumpkin)
½ teaspoon salt
1 heaped teaspoon of all spice (alternatively 1 teaspoon of ground cinnamon, ½ teaspoon ground cloves)
1 can (approx. 380ml) of evaporated milk (unsweetened)
½ teaspoon butter
50g of pumpkin seeds (or pecan nuts)
1 teaspoon confectioners’ sugar
Pre-heat the oven to 160°C (oven set to air circulation)
Start with the dough – mix together: flour, butter, salt and 3 tablespoons of water. You need to get a nice doughy substance (elastic) – maybe add another tablespoon of water. Place the dough into the baking tin and roll it out, so it fits the form and the sides too.
Prepare the filling:
First you need to prepare the pumpkin purée. Peel the pumpking and cut into cubes, then boil in water (I steamed the pumpkin) and purée once it is fairly soft. Beat the eggs slightly, then add the remaining ingredients and pour into the baking tip onto of the dough. Now place into the oven on the middle rack and bake for approx. 20-30 minutes. The filling should harden slightly and not be fluid.
While the pie is baking in the oven, take a pan and melt the butter, add the pumpkin seeds and roast them slightly (2-3 minutes – they burn really fast, so keep an eye on them!) and add the confectioners’ sugar to caramelize the seeds. Cool the mixture and top the pie with the brittle just before serving, so it won’t get soggy.
Variation: Use pecan nuts instead of pumpkin seeds for the brittle!