Easy-peasy delicious tart made within the hour – with just a little planning of defrosting the frozen pastry and boiling the pumpkin! This is very much like Christmas or Thanksgiving, but a pie that warms the soul and tickles the heart and makes everything just fine!
Serve as is with a dusting of powdered sugar or a lashing of crème anglaise!
The Recipe
9x9 inch pie
Ingredients
Puff pastry – defrosted – 9x9 inch tart pan
1 cup mashed pumpkin puree (approx. 300 – 350 g pumpkin)
1 egg
1/3 cup brown sugar
1 tbsp maple syrup
2 tbsp milk
1 tsp vanilla essence
1 tsp cinnamon
¼ tsp nutmeg
¼ tsp clove powder
½ tsp allspice powder
½ tsp salt
1 cup mashed pumpkin puree (approx. 300 – 350 g pumpkin)
1 egg
1/3 cup brown sugar
1 tbsp maple syrup
2 tbsp milk
1 tsp vanilla essence
1 tsp cinnamon
¼ tsp nutmeg
¼ tsp clove powder
½ tsp allspice powder
½ tsp salt
Instructions
Roll the puff pastry out to the size of your pan, ensuring no holes
Transfer the pastry to the pie and gently press (not too much pressure) to the pie and ensure the sides are covered
Prick with a fork all over the base
Place in the fridge for 15-20 minutes to harden again
Bake in a preheated oven of 220C for 15 minutes or until golden and puffy
Remove from the oven and allow to cool on the side
Prepare the filling by frisk whisking the egg with sugar, maple syrup, spices and salt
Then add the pumpkin puree and combine well until smooth
Pour the filling into the pie
Bake for 15 minutes at 200C or until the tops are nicely golden
Remove from the oven and allow to cool completely
Serve with some crème anglaise !
Transfer the pastry to the pie and gently press (not too much pressure) to the pie and ensure the sides are covered
Prick with a fork all over the base
Place in the fridge for 15-20 minutes to harden again
Bake in a preheated oven of 220C for 15 minutes or until golden and puffy
Remove from the oven and allow to cool on the side
Prepare the filling by frisk whisking the egg with sugar, maple syrup, spices and salt
Then add the pumpkin puree and combine well until smooth
Pour the filling into the pie
Bake for 15 minutes at 200C or until the tops are nicely golden
Remove from the oven and allow to cool completely
Serve with some crème anglaise !
