Ginger and rum pumpkin pie
- October 2019
- Serves 12
- Hands-on time 30 min, oven time 1 hour 20-30 min, plus chilling
We’ve pimped up pumpkin pie with a sprinkle of ginger and a glug of rum to add extra oomph to this seasonal dessert. You don’t have to top it with extra double cream, but we think it makes a really lovely finishing touch.
- 39g (23g saturated)
- 28.3g (13.4g sugars)
For the pastry
- 225g plain flour, plus extra for dusting
- 3 tbsp icing sugar
- 1 tsp ground ginger
- 125g butter, chilled and cubed
- 1 medium free-range egg yolk
- 1 tbsp spiced rum (optional – see tip)
For the filling
- 500g pumpkin, peeled, deseeded and roughly chopped
- Splash olive oil
- 1 tbsp maple syrup
- 1 tsp ground cinnamon, plus extra to serve
- ½ tsp each ground mixed spice, ground allspice and ground ginger
- 1 tbsp black treacle
- 80g light muscovado sugar
- 600ml double cream
- 2 tbsp spiced rum (optional – see tip)
- 3 medium free-range eggs, plus 1 yolk
You’ll also need…
- Food processor; deep 23cm fluted loose-bottomed tart tin
- For the pastry, put the flour, icing sugar and ground ginger in a food processor with a pinch of salt and pulse to combine. Add the butter and pulse to form fine breadcrumbs. In a bowl, beat the egg yolk with the rum and 1 tbsp cold water (see tip), add to the flour mixture, then pulse until the mixture begins to come together. It will be a little sticky. (If you don’t have a food processor, use your fingertips to rub the butter into the dry ingredients in a bowl, then add the egg, rum and water and combine quickly until the mixture begins to form a dough.) Turn out onto a large sheet of cling film, bring the dough together with the sides of the cling film, then wrap well. Shape into a disc and chill for 1 hour.
- Heat the oven to 200°C/180°C fan/gas 6. Unwrap the pastry but leave it on the cling film. Lightly dust a rolling pin and roll to a circle roughly 28cm in diameter and 0.5cm thick. Loosely roll the pastry around the rolling pin (still on the cling film), then lift into the tart tin, pastry-side down, and press into the edges (through the cling film). Chill for 30 minutes.
- Toss the pumpkin with the oil in a large lipped baking tray and roast for 20 minutes. Drizzle with the maple syrup and return to the oven for 10 minutes. Set aside to cool.
- Remove the cling film from the pastry case, trim the edges of the pastry, then line it with baking paper and fill with ceramic baking beans or uncooked rice. Bake for 15 minutes, remove the paper and beans/rice (keep the rice to use again), then bake for 5-10 minutes until golden, dry and sandy to the touch. Set aside. Turn the oven to 180°C/160°C fan/gas 4.
- Meanwhile, put the spices, treacle, sugar and 400ml of the cream in a pan over a medium heat and warm through, stirring, until the sugar has dissolved and the cream is just steaming.
- Whizz the pumpkin, rum (if using), eggs and yolk in the cleaned food processor. Add the spiced cream mixture, then whizz until smooth and pour into the tart case.
- Bake for 30-35 minutes or until just set with a slight wobble. Whip the remaining cream, spoon onto the pie, then dust with cinnamon to serve.
For an alcohol-free pie, replace the rum in the pastry with 1 tbsp cold water and swap the rum in the filling for 1 tbsp icing sugar.
Make the pastry up to 1 day ahead and chill until needed. The finished pie will keep in an airtight container for up to 2 days.
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