Tales of food, sex and friendship




(Almost) Guilt Free Pumpkin Pie

December 30, 2010


This pie is delicious and actually pretty healthy – hence, Mia loves it! The combination of pumpkin and spices give it a beautiful sweet and nutty flavour and make it taste far more decadent that it actually is. A great dessert for this time of year when you’ve had way too many indulgences already.

Serve on its own or with vanilla ice-cream, custard or mascarpone.

Pie Filling:
400g pumpkin, uncooked
3 eggs
1/2 cup white sugar
1/2 cup packed light brown sugar
1 tblsn flour
1/4 tsp. nutmeg
1/4 tsp all spice
1/2 tsp. cinnamon
1 tsp vanilla essence
3/4 cup cream
3/4 cup milk
Short Crust Pastry:
1 1/4 cups flour
1/2 tsp salt
1 tblspn white sugar
1/2 cup unsalted butter, chilled and cut into 2.5cm pieces
1/8 – 1/4 cup ice water
Make pastry: Place salt, flour and sugar into food processor and mix. Add butter and process until the mixture resembles a coarse meal (approx 15 seconds). With mixer on low speed, pour in 1/8 cup water very slowly until the dough just holds together when pinched. Don’t process for more than 30 seconds.
Flatten dough into a disk, cover with cling wrap and refrigerate for 30 mins before using.
Roll out pastry and line a 9 inch pie tin. Cover again with plastic and refrigerate for another 30 mins before pouring in filling.
Make pumpkin puree: Remove all seeds and stringy pulp from pumpkin. Cut into small pieces and peel. Place in a saucepan, cover with lightly salted water and boil for 25 mins or until tender. Mash or puree so that it is a smooth consistency. Allow to cool. This should make approx. 1.5 cups of mashed pumpkin.
Preheat oven to 230 degrees Celsius.
In a bowl, lightly beat eggs and add flour, spices, sugar and vanilla essence. Add 1.5 cups of mashed pumpkin and stir. Gradually add cream and milk and stir, ensuring a smooth consistency. Pour into prepared pie tin.
Cook for 10 mins at 230 degrees and then turn oven temperature down to 180 degrees Celsius and bake for a further 40-50 mins.