Tis the season…autumn meets winter, the appearance of parsnips to confound French people, it’s that period of in-between-the-Thanksgiving(s) plus the Halloween call for pumpkin head carving that will create a lot of pumpkin gut spilling. What to do with it?

pumpkin pie

Pie! This is a weeks worth of breakfast right there so that alone will make it worth your while.

Pumpkin Pie, nothing revolutionary for some people but I had never made one. No idea what it actually tasted like either.  Minor details. I somehow unintentionally avoided it up to now.  Turns out it’s an acquired taste, a good one, a great breakfast food and it begs to made in savoury form (as most of these pies do). Unsweetened canned pumpkin puree is mostly used for this kind of recipe but canned was not to be found and secretly I didn’t want to go down that road. (The slippery slope of canned goods and all…) Smaller pumpkins or the natural “slices” of the large ones made good candidates for the filling. Carve it up into hunks and roast it for about an hour with a little olive oil until you can put it in the food processor.

A little spice in the filling adds a necessary bit of flavour and the nuts on top give a little toasted crunch to an otherwise rather mushy affair…

Happy Halloween!

Ingredients

Filling
- about 3 good chunks of a large pumpkin (the big slices) chopped and slowly roasted until you can puree it and set it aside to cool (maybe do it in advance)
- 3 eggs
- 2 tablespoons of cornstarch
- 150gr brown sugar
- 1 teaspoon vanilla extract

Crust
- one pate brisée – make a pastry of short choice and prepare your crust in a wide pie tin
Use half wholemeal flour if you feel like it – this is not a delicate dessert so the crust can take a sturdier flour.
- 1/2 cup finely crushed hazelnuts (the other half you can sprinkle on top)
- 1 tablespoon of maple syrup

Optional (but so important!)
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1 teaspoon garam masala
- 1 teaspoon of freshly grated cloves

- 1 inch of fresh ginger (grated)

Making

You can roast the pumpkin flesh well in advance. An issue may be that the pumpkin puree becomes a little too liquid. The cornstarch will offset that so it’s not a problem. Even if it seems a little “wet” once out of the oven, time in the fridge or time to cool will sort that.

Make the crust in advance, prick the base with a fork and brush the edges with the maple syrup. Instead of baking blind, scatter a layer of the nuts over the base in order to prevent the pumpkin filling from making it soggy. You could experiment here – crushed biscuits, toasted almonds…this will help to create a barrier between the filling and the base. Adds a little something to the taste too. The rest of these crushed nuts or cookies can be your topping.

Once the pumpkin flesh is blended and cooled beat in the eggs, the vanilla extract and the sugar along with any spices you want to add for flavour.  Pour the filling into the base and sprinkle with the rest of the hazelnuts creating a topping.
Bake for about 50 minutes at 190°C.

Serve chilled or a room temp with vanilla ice cream or fresh cream.