It’s All Hallows’ Eve, so pumpkin seems like the perfect post today! We carved spooky faces into a couple of pumpkins earlier this week, but I much prefer to eat them. Soup, roasted with spices and sugar and eaten in a salad, in cakes and muffins; delicious – but my favourite way to eat pumpkin is in pie form.

Sweet, delicious little pumpkins.

Sweet, delicious little pumpkins.

So many varieties of squash are available at the farmer's markets.

So many varieties of squash are available at the farmer’s markets.

 

This year I tried coming up with my own recipe for the filling. A bit of trial and error occurred with three different attempts. I’m still not sure it’s perfect, but that might be because I slightly overcooked the last trial. The other experiment this year was finding a gluten-free crust recipe. I found two I wanted to try, but opted for the nut-based one here. It was a crumb-style crust and the flavour was perfect with the pumpkin filling. The other recipe I will try soon for making a fruit  pie. When not making treats for my gluten-free friends, I almost always use a Pâte Brisée recipe for pastry. This is an easy recipe to find. Three tricks for ease with pastry: add a bit of fresh lemon juice to the water, keep everything cold and don’t overwork it.

Pumpkins, pre-roast.

Pumpkins, pre-roast.

Here’s my filling:

1 & 3/4 cups pureed pumpkin (I used organic local pumpkin, roasted until soft and pureed in the food processor)
3 large eggs (plus one yolk if you have made the nut crust and have a yolk left over)
1/2 cup plus 2 tablespoons brown sugar
1/4 cup real maple syrup
1 teaspoon cinnamon
1/2 teaspoon allspice
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon salt
1 cup whipping cream (36%MF)
1 teaspoon vanilla extract
Optional: 1 tablespoon sherry, rum or brandy

Combine all ingredients in a large bowl and whisk until well combined and creamy. Fill you pastry shell. Bake at 425° for 15 minutes, then reduce the temperature to 350° and bake 35-40 more minutes until the custard is set. With the nut crust, I just used 350° for the whole baking time as the crust had been pre-baked and I was afraid of it burning at the higher temperature. Let the pie cool completely on a rack and enjoy at room temperature or chilled. Yum!

First pie of the season. This one used the Pâte Brisée pastry. The filling didn't set very well. I had used 2 tablespoons of sherry in the filling and wonder if that may be why. It was still DELICIOUS!

First pie of the season. This one used the Pâte Brisée pastry. The filling didn’t set very well. I had used 2 tablespoons of sherry in the filling and wonder if that may be why. It was still DELICIOUS!

This was attempt number two with the Paleo nut crust. The filling set a bit better with this one (I reduced the amount of sherry to 1 tablespoon).

This was attempt number two with the Paleo nut crust. The filling set a bit better with this one (I reduced the amount of sherry to 1 tablespoon).

Advertisements