Why pumpkin pie? Because I made pumpkin pork dumplings. One whole pumpkin is excessive. Plus I haven’t baked a pie or tart for 20 months. The last pumpkin pie was made four years ago. So, it’s time. Just as a coincidence, it is close to Halloween, which I got the idea as the decoration. As I don’t believe in ghost and I am not a fan of the Halloween, the pumpkins are smiling instead of terror based. In today’s world, happiness is important. And I hope the photos of the happy pumpkin will ignite your happiness, contentment or high spirit.
I went for the most simple sweet pastry which I used to have, from Laura Washburn. The result is a crumbly base. Superb!
100g cold butter, cut into pieces
2 tsp caster sugar
1 pinch of salt
3 tsp water, up or down depending on the humidity and the dough
Mix all ingredients by hand
Add 3 tsp water and mix until all ingredients well combined. Don’t over mix. Add more water if necessary
Transfer the pastry to a sheet of baking parchment, pat into a ball and flatten to a disk. Wrap in the parchment and chill for 30-60 minutes.
Roll out the pastry on a floured work surface to a disc slightly larger than the tart tin. Carefully transfer the pastry to the prepared tin, patching any holes as you go and pressing gently into the sides. To trim the edges, roll a rolling pin over the top, using the edge of the tin as a cutting surface. Tidy up the edges and refrigerate until firm, 30-60 minutes.
Prick the pastry all over, line with baking parchment and baking beans. Bake in a preheated oven at 200°C for 15 minutes, then remove the paper and beans and bake until just golden, 10-15 minutes more. Let the tart shell cool slightly before filling.
Mash the chestnuts with a fork . Mix with butter and sugar.
100g demarara sugar
1 teaspoon salt
½ cinnamon stick, finely grated
¾ tsp mixed spice
Grated ginger from a 4cm ginger stem
Freshly grated nutmeg
1 tablespoon cornstarch
540g roasted pumpkin puree
1 teaspoon vanilla extract
3 medium eggs
200ml coconut milk
Mix the demarara sugar, spices, salt, and cornstarch
Stir in the pumpkin puree, and vanilla. Stir in the eggs and coconut milk until just combined. Set aside.
Spread the chestnut paste over the bottom of the pie base
Fill the pie crust with the pumpkin filling and bake for about 45 minutes
Let the pie cool a bit. Serve with vanilla ice cream. Yum!