This year-end, there will be many things to worry about, but the perfect Thanksgiving pumpkin pie need not be one of them.
The Fashion Factor was fortunate enough to spend an afternoon with a very beautiful and talented Foodie in Love, Chef Claire Allen. Claire breathes life into her traditional pumpkin pie recipe by using simple, honest flavours and adds her own unique spin on things with a special secret ingredient that makes all the difference.
See how Chef Claire creates her pumpkin pie masterpiece (full recipe available below):
Claire’s Pumpkin Pie
“To concentrate the flavor of pumpkin pie, the pumpkin flesh is roasted before being pureed. Fresh whipped cream is a cool counterpoint to the filling’s ginger, nutmeg, and cinnamon.”
YIELD: MAKES TWO PIES
- 750g pumpkin
- 2 rolls of short crust pastry
- All-purpose flour, for work surface
- 6 large eggs
- 1 1/2 cups light-brown sugar
- 1 Tablespoon cornstarch
- 1 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1 1/2 teaspoons ground ginger
- 1 teaspoon pure vanilla extract
- Pinch of pepper
- 1 Tablespoon of vanilla extract
- 1/4 teaspoon ground nutmeg
- 2 cups cream
- 50 ml milk
Whipped cream and cranberries, for serving
- Preheat oven to 180°C. Roast pumpkin, (I like to drizzle some honey and cinnamon) on a rimmed baking sheet until soft, 30 min. Let cool completely. Roasted pumpkin can also be refrigerated in an airtight container overnight.
- Reserve a portion of the dough for making decorations.
- Turn out the remaining dough onto a lightly floured work surface; divide in half. Roll out each half into a round.
- Fit rounds into two pie plates; crimp edges as desired. Freeze until firm. This should take about 15 minutes.
- Roll out reserved dough and using a leaf-shape (or any shape of your choice) cookie cutter or a paring knife, cut leaves from dough. Freeze until cold, about 10 minutes.
- Reduce the oven temperature to 150°C. Whisk 1 egg and heavy cream in a small bowl; set aside.
- Brush edges of pie shells with a wet pastry brush; arrange leaves around edges, pressing to adhere. Brush leaves with egg wash.
- Cut 2 large circles of parchment paper; fit into pie shells, extending above edges. Fill with pie weights.
- Bake pie shells for 10 minutes.
- Remove weights and parchment paper; bake 5 minutes more. When done, let cool completely on a wire rack.
- Process cooked pumpkin until smooth, for about 1 minute.
- Transfer pumpkin to a large bowl. Add brown sugar, cornstarch, salt, cinnamon, ginger, pepper, vanilla, nutmeg, remaining 5 eggs milk and cream, whisk until combined.
- Set oven to 180°C. Place pies on a rimmed baking sheet. Divide pumpkin mixture evenly between shells.
- Bake until all but centers are set, 35 to 40 minutes.Leave pieces to cool completely on a wire rack.
- Cut into wedges, and serve with whipped cream and cranberries.
Find out more about Claire Allen online: –
Videography & Photography: –
Tauriq Ajam Visuals, Cape Town