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Pumpkin pie with ginger pastry recipe
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Prep Time:
20 minutes
Cook Time:
55 minutes
Total Time:
75 minutes
Warm, comforting pumpkin pie baking to enjoy in the cozy fall weather.
Ingredients:
  • 375g pumpkin
  • 2 Free Range Eggs
  • 110g brown sugar
  • 125ml evaporated milk
  • 54.00 gm maple syrup
  • 2.50 gm ground cinnamon
  • 1.25 gm ground ginger
  • 0.63 gm ground nutmeg
  • Whipped cream, to serve
  • Ground cinnamon, extra, to serve
  • 225g plain flour
  • 40g icing sugar mixture
  • 16.00 gm brown sugar
  • 125g chilled butter, chopped
  • 2.50 gm ground ginger
  • 1 Free Range Egg yolk
  • 20.00 gm chilled water
  • Pepita praline
  • 50g pepitas
  • 110g caster sugar
Instructions:
  • For the ginger pastry, combine flour, icing sugar, brown sugar, butter, and ginger in a food processor until it resembles fine breadcrumbs. Add the egg yolk and water, and pulse until the dough comes together. Transfer to a floured surface, knead gently until smooth, shape into a disc, cover with plastic wrap, and chill in the fridge for 30 minutes.
  • Preheat the oven to 200°C. Roll out the pastry on a lightly floured surface into a 3mm-thick disc. Gently line a 24cm round fluted tart tin with removable base with the pastry and trim the edges with a small sharp knife. Chill in the fridge for 15 minutes.
  • Prepare the pastry by lining it with baking paper and filling it with pastry weights or rice. Bake for 10 minutes. Remove the paper and weights or rice, then bake for another 10 minutes, or until the pastry is a light golden color. Lower the oven temperature to 160°C.
  • Pass the mashed pumpkin through a fine sieve into a large bowl, disregarding any solids. Combine with eggs, sugar, milk, maple syrup, vanilla, cinnamon, ginger, and nutmeg. Mix until smooth. Strain the mixture through a fine sieve into a large jug, discarding any solids. Pour the filling into the pastry case in the tin. Bake for 30-35 minutes or until set. Chill in the fridge before serving.
  • Prepare the pepita praline by laying a sheet of lightly greased foil on a baking tray. Spread the pepitas evenly on the tray. In a small saucepan over low heat, combine sugar and ¼ cup (60ml) water. Stir for 3 minutes until the sugar dissolves, then increase the heat to medium and cook without stirring for 5 minutes until golden brown. Take off the heat and pour the mixture over the pepitas. Allow it to cool for 20 minutes before transferring to a clean surface and roughly chopping.
  • Place the tart on a serving plate, generously add cream, and sprinkle with the pepita praline and extra cinnamon for a delightful finish.

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