This pie starts with a real pumpkin and gets its sweetness from maple syrup.
Makes one 9-inch pie
Ingredients
- Steel Pony small baking pumpkin
- Organic 10% cream, 1 L
- Pure Canadian maple syrup, 375 ml
- Organic unbleached white flour, 2 kg
- Rock Ridge cultured unsalted butter, 1 lb
- Free-run eggs, 1 dozen
- From your pantry: Cinnamon, ginger, nutmeg and salt
Method
- Make the crust: rub 1/2 cup of cold butter into 1 1/4 cups of flour and a pinch of salt, then add 3 to 4 tablespoons of ice water until the dough holds together. Chill it for 30 minutes.
- Heat the oven to 400°F (200°C). Halve the pumpkin, scoop out the seeds, and roast it cut side down for 45 minutes, until very soft. Scoop out the flesh, blend it until smooth, and let it drain in a sieve for 20 minutes so that the pie sets. One small pumpkin gives about 2 cups.
- Whisk 2 cups of pumpkin with 3 eggs, 3/4 cup of maple syrup, 1 cup of cream, 1 1/2 teaspoons of cinnamon, 1 teaspoon of ginger, 1/4 teaspoon of nutmeg and 1/2 teaspoon of salt.
- Roll out the dough, press it into a 9-inch pie plate, and pour in the filling.
- Bake the pie at 425°F (220°C) for 15 minutes, then at 350°F (175°C) for 40 to 45 minutes, until the centre barely jiggles. Let it cool completely, then chill it for a firmer slice.