Wednesday, November 26, 2014

Libby's Pumpkin Pie in NZ terms

Pumpkin Pie, in NZ Terms
Enzedican, at your service.  I love pumpkin pie.  I have made four pumpkin pies just this month.  And tomorrow is Thanksgiving.  It's high time I posted a recipe so peop's feeling nostalgia, craving pangs or curiosity* for this blessed dessert can work to a recipe that requires 100% less conversions than recipes you'll find on .com sites.
*Not convinced pumpkin and pie a happy marriage make?  Think Carrot Cake.  That is a a dessert, people.    Haki says to think of it as something cheesecake-like in texture with a comforting, spicy flavour.  Good husband. 

If you've recently immigrated from the U.S., you'll notice we don't stock pumpkin purée in cans as a standard item here.  At some places you'll find it in the special international section at crazy import prices.  I elect to make my own pumpkin purée.  I also make my shell "from scratch" (this expression still amuses me), with butter.  You can of course choose to buy the canned purée, a pie crust, or packet pastry to roll out and substitute parts of this recipe.  Now, let us begin...

Part 1:  Make Pumpkin Purée
Part 2:  Make the Pie Shell.
Part 3:  Make the Pie Filling.

Make Pumpkin Purée (what I do)
  1. I drop a whole pumpkin on the concrete outside to split it.
  2. Scoop out the seeds.
  3. Roast the two halves in a moderate oven until soft.  
  4. Allow to cool.
  5. Cut it up. I greatly prefer chopping soft, cooked pumpkin to cutting it into pieces uncooked.  GREATLY.
  6. Dump the pumpkin flesh pieces into a food processor and process until very smooth (you could reserve half for dinner, of course).    
  7. I then empty all of the purée into an icecream container and fill the empty processor with everything for the pumpkin pie filling:

Make the Pie Shell / Crust / Pastry

  • 90 grams cold butter
  • 1 cup flour
  • 1/2 teaspoon salt
  • 2 teaspoons sugar
  • 2-3 tablespoons cold water*
  1. Cut butter into small cubes.
  2. Measure dry ingredients into processor.
  3. Add the butter and pulse into little balls like crumbs form.
  4. Very slowly drizzle cold water down the chute until a large ball of dough begins to form and loudly tumble around inside...or, just before that looks like it might happen, even better.
  5. Tip out onto a lightly floured surface and roll out to about a third of a centimetre in thickness.  Line a 9" (around 23cm) pie dish with the pastry, turning the edge under and crimping as you please.  
  6. Don't spend too long wondering why most kiwi things are metric, except pie dishes, adult heights, and baby weights.
  7. Cover and place in the fridge, while you...
Make the Pie Filling: Libby's Recipe, in NZ Terms
Wash the food processor real quick...

  • 2 large eggs
  • 3/4 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1 can (370/375ml) evaporated milk (370 = Pam's, 375 = Carnation; "lite" variety also works fine) 
  • "1 can" pumpkin purée (see above)
  • 1 unbaked 9-inch (4-cup volume) deep-dish pie shell (recipe below)
  •  Whipped cream (I sweeten slightly)
  1. Set the oven to 250°C.
  2. Quickly blend eggs in the food processor.
  3. Mix the sugar, spice and salt in a small bowl, then add to the processor.
  4. Pour the evaporated milk into the small bowl you just emptied.
  5. Use the empty evaporated milk can to measure out one can-full of pumpkin purée from your icecream container-full.  Add to the processor.  (I then freeze the pumpkin remnants in the icecream container for another day.  Less Dishes Method, my friends.)
  6. Mix contents of processor while drizzling evaporated milk from the small bowl down the processor chute.  Process until smooth.
  7. Pour into the unbaked pie shell and bake in the preheated, 250°C oven for 15 minutes.  This mixture is very runny -- move your unbaked pie into the oven when you are alone in the kitchen or all kids are still and accounted for!
  8. Reduce temperature to 180°C; bake for 55 minutes.
  9. Cool on wire rack for 2 hours. Serve immediately or refrigerate, covered in Gladwrap
  10. Top with sweetened whipped cream before serving.

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