posted by Elvin Willgrass, October 21 2020
Nothing says autumn like the ochre hues of a creamy spiced pumpkin pie, add melty toasted mallows and crunchy golden pecans to the party and you have the perfect slice of autumnal heaven.
Ingredients for pastry
200g plain flour
30g semolina or polenta
1 large beaten egg
2 tbsp caster sugar
100g butter (cold and cubed)
1 heaped tsp ground ginger
Ingredients for pumpkin filling
2 large eggs
300g pumpkin puree
100ml whole milk
100ml double cream
1 tsp cinnamon
1 tsp ground ginger
¼ tsp ground cloves
Giant mallows cut in half
Handful of pecans
First start with the pastry case, I used a rectangular one but a basic 9’ tin will do the trick.
Grease it well with butter and line the bottom with parchment and grease again.
Rub together the flour and semolina with the cold butter to breadcrumb consistency, then mix through the sugar and ground ginger.
Add the egg and bring together to form a smooth dough.(don’t knead)
Press into a disc and wrap in cling film and chill for 30 minutes.
Meanwhile preheat the oven to 180c
Roll out pastry on a well floured worktop to £1 coin thickness and line the tin with the pastry, allowing to drape over. Line again (over the pastry) with parchment paper and fill with baking beans.
Bake for 20 mins. Remove beans and parchment and cook for a further 5 minutes, now remove from oven and allow to cool.
Tidy the pastry case by trimming off excess pastry with a serrated knife. Set case aside while you prepare filling.
Using a balloon whisk mix together all the filling ingredients and gently pour into the cooled case, now bake on 180c for 25-30 minutes until slightly puffed and glossy.
Cool completely then refrigerate before decorating with pecans and mallows, then using a hot grill or blow torch scorch the top until golden and toasty.
Enjoy with one of our hot chocolate bombs for a totally chocolatey melty mallowy treat!