Pumpkin pie and pumpkin ice cream
- 2kg peeled, deseeded and diced pumpkin
- 150g plain flour
- 100g self-raising flour
- 100g butter, diced
- A pinch of salt
- 2 to 3 tbsp water
Pumpkin Puree (filling)
- Place the pumpkin in a tray with a few knobs of butter and a little water.
- Cover with foil and roast in a preheated oven at 200°c (180°c fan) for 30 minutes or until tender.
- Once cool, pass the flesh through a sieve or blend in a food processor until smooth.
- This will provide enough pumpkin for both the ice cream and the pie filling, with a little left over for garnishing.
- Sift the flour and salt into a large bowl and add the butter.
- Rub together with your fingertips until the mixture resembles fine breadcrumbs.
- Add 2 tbsp water and mix to a firm dough, adding more water if it seems a little dry.
- Knead the dough briefly and gently on a floured surface.
- Wrap in cling film and chill for at least 15 minutes, while preparing the filling.
- 750g pumpkin puree
- 140g caster sugar
- ½ tsp salt
- ½ tsp fresh nutmeg, grated
- 1 tsp cinnamon
- 2 eggs, beaten
- 25g butter, melted
- 175ml milk
- 1 tbsp icing sugar
- Combine the sugar, salt, nutmeg and half of the cinnamon.
- Add the eggs, milk, melted butter and pumpkin and stir well.
- Preheat the oven to at 180°c (160°c fan).
- Roll out the pastry to a thickness of 2 to 3mm. Note that the recipe contains a percentage of self-raising flour, which will give the cooked pastry a texture that is more cake-like, causing it to expand when cooked. Consequently it shouldn’t be rolled too thick).
- Cut into 12 pieces and line 12 x 7.5cm pastry rings.
- Line each case with baking parchment and beans and cook for 15 minutes.
- Remove the beans and paper and cook for a further 10 minutes, or until the base is lightly browned.
- Allow to cool slightly and increase the oven temperature to 220°c (200°c fan).
- Pour the filling into the pastry bases and cook for 10 minutes. Reduce to 180°c (160°c fan) and cook for a further 30 to 40 minutes until lightly set.
- Allow the pies to cool before removing from the rings.
- Mix the icing sugar and remaining cinnamon together and dust over the pies.
- 200g freshly made pumpkin puree
- 1 tsp vanilla extract
- 500ml double cream
- 160g brown sugar
- 5 egg yolks
- ½ tsp ground cinnamon
- ½ tsp ground ginger
- A pinch of salt
- A pinch of freshly grated nutmeg
- Place the pumpkin puree into a bowl and add the vanilla, mixing well. Allow to rest.
- Meanwhile, combine 350ml of the double cream and two thirds of the brown sugar in a saucepan and bring to a simmer, stirring all the time.
- In a separate bowl, combine the egg yolks, cinnamon, ginger, salt and nutmeg, as well as the remaining 150ml cream and brown sugar. Whisk until smooth and the sugar has dissolved.
- Remove the hot cream mixture from the heat and gradually whisk about 1/2 cup into the egg mixture until smooth.
- Pour the egg mixture back into the pan of hot cream, mixing well.
- Cook over a medium heat, stirring constantly with a wooden spoon and keeping the custard at a low simmer, until it is thick enough to coat the back of the spoon and leaves a clear trail when a finger is drawn through it. Do not allow the custard to boil.
- Strain through a fine-mesh sieve into a bowl, then place in a larger bowl partially filled with ice water and stir occasionally until cool.
- Whisk the pumpkin and vanilla mixture into the cooled custard.
- Cover with plastic wrap and refrigerate until chilled, for at least 3 hours or up to 24 hours.
- Transfer the mixture to an ice cream maker and freeze according to the manufacturer’s instructions.
- 80g isomalt
- 15g toasted pumpkin seeds
- Mix the isomalt with the toasted pumpkin seeds and spread over a Silpat mat.
- Bake at 180°c (160°c fan) for 10 minutes or until the isomalt has fully melted.
- Allow to cool completely and snap into twelve abstract shapes.
- Drizzle the plate with a little pumpkin puree and loose cream.
- Set the pie slightly off-centre. Add one scoop of pumpkin ice cream and a quenelle of whipped cream.
- Stand the isomalt crisp between the ice cream and the pie and serve immediately.