Saturday, 26 October 2013

Autumn Pumpkin Recipe Series II {Cardamom Spiced Maple Roasted Pumpkin Pie}

Recipe number two in the Turnip & Bean Autumn Pumpkin Recipe Series, is a classic: pumpkin pie.

I have eaten a lot of pumpkin pie in my day. Some of the best have come from the Grandmas, Nanas and Mothers in my family and of other friends. While I wanted to channel the classic pumpkin pie flavours, I also wanted something a bit different. I decided to use cardamom and freshly grated ginger in this recipe to add a unique twist. I also roasted the pumpkin, as you might recall from the first post, with maple syrup. I continued using maple syrup as a sweetener throughout this recipe.

Cardamom Spiced Maple Roasted Pumpkin Pie




For the pie crust:

1 1/2 cups all-purpose flour
1/3 cup, plus 2 teaspoons of cold salted butter
1/4 cup cold or iced water
2 tablespoons maple syrup (or brown sugar)

Preheat the oven to 400ºF. In a large mixing bowl measure out the flour. Cut in the cold butter and work it with your fingers until the mixture resembles a course meal, with pea-sized pieces of butter still visible. Add the cold water and maple syrup. Combine the meal and the wet ingredients until it comes together forming a solid mass of dough. Do not work the dough too much. Cover the dough with plastic wrap and let sit in the fridge for about 25 minutes.

Roll out the pie crust to fit pie shell. The pie plate I used was a deep dish, so this made the bottom of the crust and there was enough extra for decoration along the crust. A braided crust or leaves looks particularly nice. Bake the pie shell in the preheated oven for 4 minutes, until the crust has a matte (not glossy) look to it. Remove from the oven and let cool slightly before adding the pie filling.
For the filling:

2 1/2 cups maple roasted pumpkin
4 eggs
1/2 cup maple syrup
1/8 cup milk or cream (you could also substitute this for almond or soy milk)
1/2 teaspoon freshly grated ginger
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground cardamom
1/4 teaspoon ground all-spice
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg

Preheat your oven to 425ºF. In a large mixing bowl, combine all of the ingredients with a whisk. At this point the mixture will likely be a bit lumpy. I used my immersion blender to make a smooth pie filling mixture.

Pour the filling into the prepared pie crust. Bake in the preheated oven for 15 minutes. After this time, turn the oven down to 350ºF and bake for another 45 to 60 minutes until the crust is golden and the pie filling has set in the middle. Let the pie cool.

I enjoyed this pie without any topping, but whipped cream or vanilla ice cream would be heavenly with a slice.


-Tina (Turnip)

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