Tess’s Pumpkin Pie recipe

Tess is an amazing baker, she surprised us with lovely baked goodies for staff and volunteers when she came to pick up her harvest boxes from our Maxwell Centre community garden. We had the chance to meet her properly at our harvest tour in the garden and she shared this lovely and very seasonal recipe with us “My mom and I worked together on this particular recipe, so it is quite special. I hope plenty of other people can enjoy it too.”

Shortcrust ingredients: 

75g butter, softened 

150g plain flour, sifted 

¾ tsp salt 

4-6 tbsp ice cold vodka (ice cold water also works fine) 

1 egg white, beaten 
 

Filling ingredients: 

4 eggs + 1 yolk, lightly beaten 

½ cup (100g) dark brown sugar, packed 

¼ cup (50g) granulated sugar 

1 tsp salt 

425g (15 oz) pureed pumpkin 

1 tsp cinnamon 

½ tsp nutmeg 

¼ tsp ginger 

¼ tsp cloves 

½ cup (120ml) double cream 

¼ cup (60ml) milk 

Shortcrust – method: 

Preheat oven to 170C.  

In a large bowl, combine all ingredients except the vodka with a pastry cutter until the mixture resembled breadcrumbs. 

Next, sprinkle a tablespoon of cold vodka over the mixture. Very gently scrape your hands flush along the sides and bottom of the bowl, then gently toss the mixture until the vodka has been absorbed. Repeat this process one tablespoon at a time until the dough comes together (anywhere from 4-6 tbsp but you may find you need more here and there). 

Once there are no more crumbs roaming freely in the bottom of the bowl, shape your dough into a ball. Turn out onto a floured surface and roll out into a 10 in circle. Place into a 9in tin.  

Crimp edges and brush the crust with the egg white (don’t brush the inside). Line the inside of the pastry with greaseproof paper and fill with rice.  

Place the crust into the oven and bake for 10-12 minutes or until slightly golden brown. 

Remove rice and greaseproof paper and set the crust aside.  

Filling – method: 

In a large bowl, whisk together sugar, eggs and salt until light ribbons form. 

Stir in pumpkin and spices. 

Stirring gently with a whisk, slowly pour the milk and cream into the egg mixture. 

Pour into partially cooked pie crust and bake at 170C/340F for 45 min or until the center does not jiggle when shaken. 

Published by manuelagrows

Community garden mentor at the Maxwell Centre

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