Sunday, October 16, 2016

Pumpkin Pie for Halloween

There are just two weeks left until Halloween and you only need to stroll down to your local supermarket to realise Halloween in Australia is getting bigger and more exciting each year as more of us embrace this largely American tradition.

I'm working with Carnival Cruises in the lead up to this year's Halloween to bring you a series of spooky Halloween recipes. They too have some great Halloween treat ideas.

On to the pie! 

I have made this pumpkin pie a number of times now and it's delicious. I have tweaked it a number of times with regard to the spices I use and I like this combo the best.It is super easy to make and great if you need whip up something to take for dessert. Being able to buy the store made pastry shells makes it all the more appealing when I am strapped for time. 

HALLOWEEN PUMPKIN PIE 
( Adapted from Curtis Stone's Pumpkin Pie Recipe)


Makes 2 x standard size pies (store bought shells) or 1 x large deep dish pie.

ingredients
butter for greasing
2 x large store bought sweet pastry pie shells ( approx 20-25cm diameter) 
1 x 1.1- to 1.4-kg butternut or similar sweet pumpkin, peeled, seeded, cut into 2-inch chunks
1 tbs olive oil
1 tsp ground cinnamon
1/2 tsp ground ginger

1/2 tsp ground nutmeg
1/8 teaspoon ground cloves
3 large eggs 
1/2 cup brown sugar ( substitute for coconut sugar if you are avoiding refined sugar)
1/4 tsp salt
1/2 cup heavy whipping cream 

praline

1/2 cup plus 2 tablespoons white sugar
3/4 cup walnuts or pecans


to serve
Whipped or dollop cream 

method
Preheat the oven to 350°F/180°C. 

Toss pumpkin in oil, cinnamon, ginger and cloves and arrange the mixture in an even layer on a baking tray that has been sprayed with a little cooking oil.

Bake for approx 1 hour or until soft and golden brown. 

Once cooked, blend the hot pumpkin in a food processor until a smooth puree forms. You can add a little of the cream if you need to to help the pumpkin blend. Set aside to cool completely.

In a large bowl lightly whisk the eggs and then add the brown sugar and salt.

Add the cooled pumpkin puree and whisk to blend well. 

Whisk in the ( remaining) cream, and pour pumpkin mixture into the prepared crust(s).

Carefully place the pie on the bottom shelf of the oven and bake for about 1 hour or until the filling is just set and the crust is pale golden brown. The center will still look wet and a knife inserted about 1 inch/2.5 cm from the sides of the pan will come out almost clean.

Transfer the delicious pie to a rack and cool completely. 

to prepare praline topping
Heat a heavy large pan over medium heat until it is hot.

Sprinkle sugar evenly over the base of the pan and cook until it melts. Add the nuts and coat with the sugar syrup,tossing until the syrup turns golden brown and the nuts start to clump together. 

Transfer nuts to a sheet of parchment paper and allow to cool.

Once cool, break up the nuts into chunks and place in an airtight container until you are ready to serve the pie.

to serve
Top each slice of pie with a dollop of cream and a few candied nuts.






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