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Pumpkin Season  

I noticed Pumpkin in the supermarkets last week which reminded me of visiting my son who lives in Kansas in the Mid-West of America some years back in pumpkin season. I had heard about and seen in films, yet nothing prepared me for the sight, and smells of pumpkins everywhere. Every supermarket, farmers market and grocery store are awash with this wonderful golden orange colour, The highlight for me  was visiting the pumpkin farm, riding out in a tractor with my grandson to pick our own pumpkin.

There are many recipes for pumpkin but the traditional and still my very favorite is all American traditional Pumpkin Pie.  Although not quick if made from scratch it is totally worth the effort.

All American traditional Pumpkin Pie. Dairy free version

·       750g/1lb 10oz pumpkin, peeled, deseeded, and cut into chunks

·       350g sweet shortcrust pastry as below or you can buy readymade short crust, pastry or a pie crust.

·       A hand full plain flour, for dusting

·       140g caster sugar

·       ½ teaspoon salt

·       ½ teaspoon   nutmeg, 

·       1 teaspoon cinnamon

·       ½ teaspoon ground ginger

·       ½ teaspoon all spice (you can use mixed spice but not quite the same)

·       2 eggs, beaten

·       25g non-dairy margarine melted

·       175ml non-dairy plant-based milk

For the sweet short crust pastry

  • 200g plain flour
  • 125g non dairy hard margarine
  • 65g caster sugar
  • 1 large egg yolk
  • 1 tablespoon ice cold water

To make the pastry

Put the flour in a food processor and add the cubed butter. Pulse until you have fine crumbs. Add the sugar and pulse again to combine. Add the egg yolk and 1 tablespoon of ice-cold water and blitz until the dough comes together in a ball. 

If it is not coming together add two or three more drops of ice-cold water.

Remove from the food processor, wrap in cling film and put in the fridge for at least 30 minutes before using.

For the pie filling

Place the diced pumpkin in a large saucepan,  just cover with water and bring to the boil.

Cover with a lid and simmer for 15 mins or until tender.

Drain pumpkin; let it cool

Heat oven to 180C/160C fan/gas 4. 

Roll out the pastry on a lightly floured surface and use it to line a 22cm (8.5nch) loose-bottomed tart tin.

Lightly prick the bottom of the pastry

Put back into the fridge to chill for 15 mins.

Line the pastry with baking parchment and baking beans, (if you don’t have ceramic baking beans use rice) then bake for 15 mins.

Remove the baking beans and paper and cook for a further 10 mins until the base is pale golden and biscuit like. Remove from the oven and allow to cool slightly.

Increase oven to 220C/200C fan/gas 7.

Put the cooled pumpkin in the food processor pulse in a bowl, combine the sugar, salt, spices. then add them to the food processer Add in the beaten eggs, melted non-dairy butter and non-dairy milk, then to the pumpkin purée and blend until well mixed.

Pour into the tart shell and cook for 10 mins, at 220C/200C fan/gas 7.

After 10 minutes reduce the temperature to 180C/160C fan/gas 4.

Continue to bake for 35-40 mins until the filling has just set.

Leave to cool, traditionally, pumpkin pie is served at room temperature or slightly chilled (although nowhere near “cold”). with whipped cream or maple syrup whipped cream If you want to keep it dairy free for dietary reasons. there are particularly good nondairy creams out there.

 

 

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