In just over 2 months it hasn’t been raining as much as I expected it to here in Scotland. Still, I am in an autumn mood and this year pumpkins are a big part of that for me. Tonight we will cook up a vegetable stew with friends. I prepared a pumpkin pie for dessert, but psst, most of them don’t know yet. I haven’t baked a pumpkin pie in a while so I’m kinda nervous how it will turn out. But the cookbook I used hasn’t failed me so far.
I was very excited when I found a Hokkaido pumpkin at Lidl. So far I had a lot of butternut squash but was not disappointed. Oven-roasted vegetables with a garlic cream sauce are my newest obsession!
But let’s make pumpkin pie!
For the pie crust make sure to use really cold butter. Cut it up into small cubes and toss them with the flour so they’re evenly coated in the flour. Using your hands grind the butter pieces into small floured flakes. It should look somewhat like this after.
Now add a few tablespoons of cold water to the dough. Start with 2 and add some more if the dough doesn’t come together. But a little goes a long way. You really don’t want to overwater the dough. Form a disc, wrap it in some cling wrap and chill the dough for at least 30 min.
Roll out the dough and fit into a 9-inch pie plate. Chill for another 30 minutes, then blind bake it for about 20 minutes at 200°C.
For the filling you can either buy pumpkin puree or make your own. I just cut up the hokkaido into small pieces and cooked it for 20 min. Then I strained and mashed the pumpkin. If you have too much pumpkin puree you can freeze the rest and use it some other time.
Mix the puree with the other ingredients. Pour the batter into the pie crust. Bake at 200°C fr 15 minuets then lower the temperature to 170°C and bake for another 50 minutes. Remove from the oven and let cool down completely before serving.
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